Monitoring of Acrylamide Content in Selected Foods

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43915443" target="_blank" >RIV/62156489:43210/15:43915443 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60193697:_____/15:#0001098

Výsledek na webu

<a href="https://dx.doi.org/10.18832/kp2015021" target="_blank" >https://dx.doi.org/10.18832/kp2015021</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2015021" target="_blank" >10.18832/kp2015021</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Monitoring of Acrylamide Content in Selected Foods

Popis výsledku v původním jazyce

Acrylamide is a toxic substance occurring in foods. It is formed at temperatures higher than 120 degrees C. the highest acrylamide amount is produced within the temperature range of 150-180 degrees C. High acrylamide content occurs namely in starch rich foods that are thermally processed. The quantification of acrylamide in various groups of foods was investigated using the GC/MSD method. No acrylamide was detected in instant coffee and sunflower bread. The lowest acrylamide quantity was detected in pre-fried potato chips (66 mu g.kg(-1)); acrylamide content in wholesome bread, biscuits, crackers and roasted coffee varied in the range from 78-470 mu g.kg(-1). The acrylamide value in potato crisps was higher (160-1530 mu g.kg(-1)), the highest acrylamide level was measured in potato chips after frying (1588 mu g.kg(-1)).

Název v anglickém jazyce

Monitoring of Acrylamide Content in Selected Foods

Popis výsledku anglicky

Acrylamide is a toxic substance occurring in foods. It is formed at temperatures higher than 120 degrees C. the highest acrylamide amount is produced within the temperature range of 150-180 degrees C. High acrylamide content occurs namely in starch rich foods that are thermally processed. The quantification of acrylamide in various groups of foods was investigated using the GC/MSD method. No acrylamide was detected in instant coffee and sunflower bread. The lowest acrylamide quantity was detected in pre-fried potato chips (66 mu g.kg(-1)); acrylamide content in wholesome bread, biscuits, crackers and roasted coffee varied in the range from 78-470 mu g.kg(-1). The acrylamide value in potato crisps was higher (160-1530 mu g.kg(-1)), the highest acrylamide level was measured in potato chips after frying (1588 mu g.kg(-1)).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

—

Svazek periodika

61

Číslo periodika v rámci svazku

7-8

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

206-211

Kód UT WoS článku

000453890500001

EID výsledku v databázi Scopus

—