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  • Acrylamide represents toxic compounds presence of which in heat processed foodstuffs has been proven only recently. This chemical is of a great health concern since it is classified as a human carcinogen by IARC. Changes of acryalmide levels in potato chips during frying process were monitored in our study. New analytical procedure employing gas chromatography coupled with high resolution time of flight mass spectrometry (GC/HRTOF-MS) was developed for this purpose.
  • Acrylamide represents toxic compounds presence of which in heat processed foodstuffs has been proven only recently. This chemical is of a great health concern since it is classified as a human carcinogen by IARC. Changes of acryalmide levels in potato chips during frying process were monitored in our study. New analytical procedure employing gas chromatography coupled with high resolution time of flight mass spectrometry (GC/HRTOF-MS) was developed for this purpose. (en)
  • Změny hladin akrylamidu v potravinových výrobcích v průběhu technologického zpracování; potenciální karcinogen; zdravotní riziko; bramborové lupínky (cs)
Title
  • Změny hladin akrylamidu v potravinových výrobcích v průběhu technologického zpracování (cs)
  • Changes of Acrylamide Levels in Food Products During Technological Processing
  • Changes of Acrylamide Levels in Food Products During Technological Processing (en)
skos:prefLabel
  • Změny hladin akrylamidu v potravinových výrobcích v průběhu technologického zpracování (cs)
  • Changes of Acrylamide Levels in Food Products During Technological Processing
  • Changes of Acrylamide Levels in Food Products During Technological Processing (en)
skos:notation
  • RIV/60461373:22330/04:00019588!RIV08-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 284-287
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • R
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  • Special
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
  • 557325
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/04:00019588
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • acrylamide; potato chips; GC-MS; TOF (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [9F0D97BD69B3]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 22
http://linked.open...iv/tvurceVysledku
  • Hajšlová, Jana
  • Čajka, Tomáš
  • Hájková, Kateřina
  • Holadová, Kateřina
  • Dunovská, Lenka
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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