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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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Description
  • Raw material for malt production is barley, a plant with content of nitrogen compounds and high content of starch. During malting enzymes increase the content of reducing saccharides in malt, during kilning biochemical changes are induced by temperature, and melanoid substances originate. These conditions are favorable for acrylamide creation. Changes of acrylamide levels were followed in malt and subsequently in the produced beer. Acrylamide content varied depending on the type of the malt in the scope of 0,2 – 3,0 mg.kg-1 and thermal maximum of its origin (160 - 170 °C) was confirmed. Despite its relatively high content in malt (from 0,2 to3,0 mg.kg-1), no acrylamide was detected in any of the analyzed samples of beer.
  • Raw material for malt production is barley, a plant with content of nitrogen compounds and high content of starch. During malting enzymes increase the content of reducing saccharides in malt, during kilning biochemical changes are induced by temperature, and melanoid substances originate. These conditions are favorable for acrylamide creation. Changes of acrylamide levels were followed in malt and subsequently in the produced beer. Acrylamide content varied depending on the type of the malt in the scope of 0,2 – 3,0 mg.kg-1 and thermal maximum of its origin (160 - 170 °C) was confirmed. Despite its relatively high content in malt (from 0,2 to3,0 mg.kg-1), no acrylamide was detected in any of the analyzed samples of beer. (en)
  • Surovinou pro výrobu sladu je ječmen, rostlina s obsahem dusíkatých sloučenin a s vysokým obsahem škrobu. V průběhu sladování se ve sladu působením enzymů zvyšuje obsah redukujících cukrů, během hvozdění dochází vlivem teploty k biochemickým změnám a vznikají melanoidinové látky. Tyto podmínky jsou velmi výhodné pro tvorbu akrylamidu. Změny hladin akrylamidu byly sledovány ve sladu a následně ve vyrobeném pivu. Obsah akrylamidu se v závislosti na typu sladu pohyboval v rozmezí 0,2 – 3,0 mg.kg-1 a bylo potvrzeno teplotní maximum jeho vzniku (160 - 170 °C). Přes jeho poměrně vysoký obsah ve sladu (0,2 – 3,0 mg.kg-1), nebyl v žádném z analyzovaných vzorků piva akrylamid detekován. (cs)
Title
  • Sledování akrylamidu v průběhu sladování a v pivu (cs)
  • Monitoring of acrylamide in the course of malting and in beer
  • Monitoring of acrylamide in the course of malting and in beer (en)
skos:prefLabel
  • Sledování akrylamidu v průběhu sladování a v pivu (cs)
  • Monitoring of acrylamide in the course of malting and in beer
  • Monitoring of acrylamide in the course of malting and in beer (en)
skos:notation
  • RIV/60193697:_____/08:#0000417!RIV08-MSM-60193697
http://linked.open.../vavai/riv/strany
  • 181-185
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6019369701)
http://linked.open...iv/cisloPeriodika
  • 6
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 380438
http://linked.open...ai/riv/idVysledku
  • RIV/60193697:_____/08:#0000417
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • acrylamide; GC/MSD; malt; beer (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [52C756FE85CC]
http://linked.open...i/riv/nazevZdroje
  • Kvasný průmysl
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 54
http://linked.open...iv/tvurceVysledku
  • Mikulíková, Renata
  • Svoboda, Zdeněk
  • Macuchová, Simona
  • Běláková, Sylva
http://linked.open...n/vavai/riv/zamer
issn
  • 0023-5830
number of pages
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