Qualitative attributes of cereal products with reduced acrylamide level

Qualitative attributes of cereal products with reduced acrylamide level

Stať ve sborníku v databázi WoS či Scopus

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.

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.

acrylamide, cereal products, quality

acrylamide, cereal products, quality

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

2013

16.09.2012

978-972-745-141-8

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

1

4

4