About: Znižovanie obsahu akrylamidu v sušienkach aplikáciou enzýmu asparaginázy     Goto   Sponge   NotDistinct   Permalink

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
  • The aim of study was to reduce formation of acrylamide in biscuits under a declared value (500 ug/kg) using commercially available enzyme asparaginase and find the optimal conditions for its application. (en)
  • Cieľom práce bolo redukovať tvorbu akrylamidu v sušienkach pod deklarovanú indikatívnu hodnotu (500 ug/kg) použitím komerčne dostupného enzýmu asparagináza a nájsť optimálne podmienky jeho aplikácie z hľadiska koncentrácie a vhodnej fázy pre jeho aplikáciu.
Title
  • Znižovanie obsahu akrylamidu v sušienkach aplikáciou enzýmu asparaginázy
  • Elimination of acrylamide in biscuits by application of the enzyme asparaginase (en)
skos:prefLabel
  • Znižovanie obsahu akrylamidu v sušienkach aplikáciou enzýmu asparaginázy
  • Elimination of acrylamide in biscuits by application of the enzyme asparaginase (en)
skos:notation
  • RIV/00216305:26310/12:PU99234!RIV13-MSM-26310___
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  • 182765
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  • RIV/00216305:26310/12:PU99234
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  • acrylamide, elimination, asparaginase, biscuits (en)
http://linked.open.../riv/klicoveSlovo
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  • [8EAE940EF2CF]
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  • Ciesarová, Zuzana
  • Kukurová, Kristína
  • Marková, Lucie
http://localhost/t...ganizacniJednotka
  • 26310
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