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Statements

Subject Item
n2:RIV%2F00216305%3A26310%2F11%3APU94094%21RIV12-MSM-26310___
rdf:type
n11:Vysledek skos:Concept
dcterms:description
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
dcterms:title
Improvement of Cereal Processing Aimed at Acrylamide Mitigation Improvement of Cereal Processing Aimed at Acrylamide Mitigation
skos:prefLabel
Improvement of Cereal Processing Aimed at Acrylamide Mitigation Improvement of Cereal Processing Aimed at Acrylamide Mitigation
skos:notation
RIV/00216305:26310/11:PU94094!RIV12-MSM-26310___
n11:predkladatel
n12:orjk%3A26310
n3:aktivita
n19:S
n3:aktivity
S
n3:dodaniDat
n16:2012
n3:domaciTvurceVysledku
n21:9261885
n3:druhVysledku
n20:D
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
203938
n3:idVysledku
RIV/00216305:26310/11:PU94094
n3:jazykVysledku
n5:eng
n3:klicovaSlova
acrylamide, food contaminant, cereal, bread, gingerbread
n3:klicoveSlovo
n8:cereal n8:food%20contaminant n8:bread n8:gingerbread n8:acrylamide
n3:kontrolniKodProRIV
[D23BC4B0EA81]
n3:mistoKonaniAkce
Nantes
n3:mistoVydani
Neuveden
n3:nazevZdroje
6th International CIGR Technical Symposium - Towards a Sustainable Food Chain - Food Process, Bioprocessing and Food Quality Management - Proceedings
n3:obor
n10:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n16:2011
n3:tvurceVysledku
Marková, Lucie Kukurová, Kristína Ciesarová, Zuzana
n3:typAkce
n4:WRD
n3:zahajeniAkce
2011-04-18+02:00
s:numberOfPages
4
n15:hasPublisher
Neuveden
n14:isbn
978-2-7466-3203-5
n7:organizacniJednotka
26310