Publication detail

Qualitative attributes of cereal products with reduced acrylamide level

CIESAROVÁ, Z. KUKUROVÁ, K. MARKOVÁ, L. BASIL, E.

Original Title

Qualitative attributes of cereal products with reduced acrylamide level

Type

conference paper

Language

English

Original Abstract

The document CIAA Acrylamide Toolbox [7] revealed tools which are intended:i) To decrease the level of acrylamide precursors in raw materials; ii) To avoid acrylamide formation in food processing; iii) To facilitate acrylamide elimination. In our study, the mentioned approach has been projected in following applications: (1) a selection of raw material with reduced level of acrylamide precursors; (2) an asparaginase treatment before heating; (3) an intervention in formulations of food products. Adecision about an appropriate alternative depends on an expected effect of a specific intervention on final quality of a particular food item and on a probable impact on a decrease of acrylamide exposure.

Keywords

acrylamide, cereal products, quality

Authors

CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.; BASIL, E.

RIV year

2012

Released

16. 9. 2012

ISBN

978-972-745-141-8

Book

11th Food Chemistry Meeting: New chalenges – Book of fulltext

Pages from

1

Pages to

4

Pages count

4

BibTex

@inproceedings{BUT97666,
  author="CIESAROVÁ, Z. and KUKUROVÁ, K. and MARKOVÁ, L. and BASIL, E.",
  title="Qualitative attributes of cereal products with reduced acrylamide level",
  booktitle="11th Food Chemistry Meeting: New chalenges – Book of fulltext",
  year="2012",
  pages="1--4",
  isbn="978-972-745-141-8"
}