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  • Acrylamide as a suspected carcinogen has become a subject of a high concern of many food safety responsible bodies from all around the world. Besides potato based foods there are cereals which substantially contribute to the acrylamide exposure of all consumers due to their widespread daily consumption. Based on the preliminary survey, acrylamide present in bread crust and biscuits burden young people below 20 up to the level of 2.6 ug per kg of body weight daily. Incessant efforts to mitigate acrylamide in mentioned products resulted in a successful adoption of several tools of acrylamide reduction in the processing of bread and biscuit productions. Formulation of bread mix for home bread machine was improved with sodium and calcium chlorides addition, so acrylamide did not access 140 ug per kg of dry bread crust. Dough for gingerbread production was treated with asparaginase enzyme preventing from acrylamide formation, so acrylamide in final gingerbreads was reduced app. on one third of untreated sa
  • Acrylamide as a suspected carcinogen has become a subject of a high concern of many food safety responsible bodies from all around the world. Besides potato based foods there are cereals which substantially contribute to the acrylamide exposure of all consumers due to their widespread daily consumption. Based on the preliminary survey, acrylamide present in bread crust and biscuits burden young people below 20 up to the level of 2.6 ug per kg of body weight daily. Incessant efforts to mitigate acrylamide in mentioned products resulted in a successful adoption of several tools of acrylamide reduction in the processing of bread and biscuit productions. Formulation of bread mix for home bread machine was improved with sodium and calcium chlorides addition, so acrylamide did not access 140 ug per kg of dry bread crust. Dough for gingerbread production was treated with asparaginase enzyme preventing from acrylamide formation, so acrylamide in final gingerbreads was reduced app. on one third of untreated sa (en)
Title
  • Improvement of Cereal Processing Aimed at Acrylamide Mitigation
  • Improvement of Cereal Processing Aimed at Acrylamide Mitigation (en)
skos:prefLabel
  • Improvement of Cereal Processing Aimed at Acrylamide Mitigation
  • Improvement of Cereal Processing Aimed at Acrylamide Mitigation (en)
skos:notation
  • RIV/00216305:26310/11:PU94094!RIV12-MSM-26310___
http://linked.open...avai/riv/aktivita
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  • S
http://linked.open...vai/riv/dodaniDat
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  • 203938
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  • RIV/00216305:26310/11:PU94094
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  • acrylamide, food contaminant, cereal, bread, gingerbread (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [D23BC4B0EA81]
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  • Nantes
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  • Neuveden
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  • 6th International CIGR Technical Symposium - Towards a Sustainable Food Chain - Food Process, Bioprocessing and Food Quality Management - Proceedings
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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
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  • Neuveden
https://schema.org/isbn
  • 978-2-7466-3203-5
http://localhost/t...ganizacniJednotka
  • 26310
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