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  • Acrylamide as a probably carcinogenic compound has been found in many staple foods in a level attracting attention of food safety bodies and consumers as well. Besides coffee and potato specialities like potato chips and crisps there is a wide range of cereal based products (bread, crisp bread, cookies, crackers, cakes, gingerbreads, breakfast cereals) which substantially contribute to human exposure of acrylamide. An assessment of acrylamide exposure from food in the region of Central Europe has not been surveyed yet. Therefore, the preliminary survey on 285 respondents from Slovak and Czech Republic was successfully executed. The results demonstrate the exposure of acrylamide from food varies between 0.13 and 4.1 ug of acrylamide per kg of body weight daily with the highest contribution of biscuits (37 %). The share of biscuits on acrylamide intake increases with lower age of consumers (60 % of acrylamide intake comes from biscuits in the group below 20 years). Among possible approaches to decrease
  • Acrylamide as a probably carcinogenic compound has been found in many staple foods in a level attracting attention of food safety bodies and consumers as well. Besides coffee and potato specialities like potato chips and crisps there is a wide range of cereal based products (bread, crisp bread, cookies, crackers, cakes, gingerbreads, breakfast cereals) which substantially contribute to human exposure of acrylamide. An assessment of acrylamide exposure from food in the region of Central Europe has not been surveyed yet. Therefore, the preliminary survey on 285 respondents from Slovak and Czech Republic was successfully executed. The results demonstrate the exposure of acrylamide from food varies between 0.13 and 4.1 ug of acrylamide per kg of body weight daily with the highest contribution of biscuits (37 %). The share of biscuits on acrylamide intake increases with lower age of consumers (60 % of acrylamide intake comes from biscuits in the group below 20 years). Among possible approaches to decrease (en)
Title
  • Acrylamide in foods: exposure and elimination
  • Acrylamide in foods: exposure and elimination (en)
skos:prefLabel
  • Acrylamide in foods: exposure and elimination
  • Acrylamide in foods: exposure and elimination (en)
skos:notation
  • RIV/00216305:26310/10:PU90514!RIV11-MSM-26310___
http://linked.open...avai/riv/aktivita
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  • S
http://linked.open...vai/riv/dodaniDat
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  • 245268
http://linked.open...ai/riv/idVysledku
  • RIV/00216305:26310/10:PU90514
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • acrylamide, exposure, elimination, cereal products, potato products, food safety (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [8CA9202D3C76]
http://linked.open...v/mistoKonaniAkce
  • Bratislava
http://linked.open...i/riv/mistoVydani
  • Neuveden
http://linked.open...i/riv/nazevZdroje
  • 5th Central European Congress on Food Book of Full Papers
http://linked.open...in/vavai/riv/obor
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http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Ciesarová, Zuzana
  • Kukurová, Kristína
  • Marková, Lucie
  • Šimko, Peter
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
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  • Neuveden
https://schema.org/isbn
  • 978-80-89088-89-8
http://localhost/t...ganizacniJednotka
  • 26310
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