About: Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure

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Description	Cereal food processing encompasses a vast range of different products with many ingredients, processes, recipes and scales of operation. Since cereal processed foods pose as a significant source of acrylamide exposure, an implementation of appropriate tools of acrylamide mitigation is highly desirable. Several of them were verified in our laboratory, and they can be recommended in a commercial production of cookies, gingerbread and bread: (a) a replacemnt of ammonium hydrogen carbonate with alternative baking agents; (b) an application of asparaginase before heat treatment which has the potential to achieve more than 90% acrylamide reduction at optimal conditions for a particular type of product; (c) an improvement of bread making with CaCl2 and extra yeast addition; (d) addition of some natural antioxidants. However, in spite of these promising applications, the total elimination of acrylamide cannot be achieved. Adoption of mentioned interventions could reduce the acrylamide exposure up to 30 %. Cereal food processing encompasses a vast range of different products with many ingredients, processes, recipes and scales of operation. Since cereal processed foods pose as a significant source of acrylamide exposure, an implementation of appropriate tools of acrylamide mitigation is highly desirable. Several of them were verified in our laboratory, and they can be recommended in a commercial production of cookies, gingerbread and bread: (a) a replacemnt of ammonium hydrogen carbonate with alternative baking agents; (b) an application of asparaginase before heat treatment which has the potential to achieve more than 90% acrylamide reduction at optimal conditions for a particular type of product; (c) an improvement of bread making with CaCl2 and extra yeast addition; (d) addition of some natural antioxidants. However, in spite of these promising applications, the total elimination of acrylamide cannot be achieved. Adoption of mentioned interventions could reduce the acrylamide exposure up to 30 %. (en)
Title	Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure (en)
skos:prefLabel	Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure (en)
skos:notation	RIV/00216305:26310/11:PU94162!RIV12-MSM-26310___
http://linked.open...avai/predkladatel	Fakulta chemická
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Marková, Lucie
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoké učení technické v Brně / Fakulta chemická
http://linked.open...dnocenehoVysledku	233330
http://linked.open...ai/riv/idVysledku	RIV/00216305:26310/11:PU94162
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	acrylamide, mitigation, exposure, intervention, cereal food processing (en)
http://linked.open.../riv/klicoveSlovo	acrylamide cereal food processing exposure intervention mitigation
http://linked.open...odStatuVydavatele	IT - Italská republika
http://linked.open...ontrolniKodProRIV	[E52CE28E6ABF]
http://linked.open...i/riv/nazevZdroje	AGRO FOOD INDUSTRY HI-TECH
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	22
http://linked.open...iv/tvurceVysledku	Ciesarová, Zuzana Kukurová, Kristína Marková, Lucie
issn	1722-6996
number of pages	3 (xsd:int)
http://localhost/t...ganizacniJednotka	26310
is http://linked.open...avai/riv/vysledek of	Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure Successes and limitations in acrylamide mitigation efforts - Part 2: Impact of interventions in cereal processing on exposure

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