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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. 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. That is the reason why the substantial effort of acrylamide reduction is aimed at cereal sector. Tools leading to acrylamide reduction are applied with following intentions: To decrease the level of precursors in raw materials To avoid acrylamide formation during processing of foods To facilitate acrylamide elimination Among po
  • 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. 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. That is the reason why the substantial effort of acrylamide reduction is aimed at cereal sector. Tools leading to acrylamide reduction are applied with following intentions: To decrease the level of precursors in raw materials To avoid acrylamide formation during processing of foods To facilitate acrylamide elimination Among po (en)
Title
  • RECENT ADVANCES IN MITIGATION OF ACRYLAMIDE IN FOODS
  • RECENT ADVANCES IN MITIGATION OF ACRYLAMIDE IN FOODS (en)
skos:prefLabel
  • RECENT ADVANCES IN MITIGATION OF ACRYLAMIDE IN FOODS
  • RECENT ADVANCES IN MITIGATION OF ACRYLAMIDE IN FOODS (en)
skos:notation
  • RIV/00216305:26310/10:PU90515!RIV11-MSM-26310___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • S
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
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http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 284124
http://linked.open...ai/riv/idVysledku
  • RIV/00216305:26310/10:PU90515
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
  • [82A92CE6823E]
http://linked.open...v/mistoKonaniAkce
  • Keszthely
http://linked.open...i/riv/mistoVydani
  • Neuveden
http://linked.open...i/riv/nazevZdroje
  • Women Chemists and Innovation. The Role of Women in Chemistry and Innovation in the European Research Area, with a focus on teh Visegrad Countries. Programme and Book of Abstracts.
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Ciesarová, Zuzana
  • Kukurová, Kristína
  • Marková, Lucie
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Neuveden
https://schema.org/isbn
  • 978-963-9970-08-3
http://localhost/t...ganizacniJednotka
  • 26310
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