. . . . "1"^^ . "RIV/00216305:26310/13:PU105561!RIV14-MSM-26310___" . "26310" . . "[775A251C73FC]" . . . "Ciesarov\u00E1, Zuzana" . . . "akrylamid, biscuits production, asparagin\u00E1za"@en . "On-going effort on acrylamide elimination in bisciuts" . "S" . "4"^^ . . . "On-going effort on acrylamide elimination in bisciuts"@en . "Markov\u00E1, Lucie" . "Kukurov\u00E1, Krist\u00EDna" . . "Acrylamide is a undesirable compound which is formed during heat treatment of food products. Undeniable effort, which has been made by many institutions responsible for the safety of foods, resulted in recommendations and instructions on how to implement appropriate tools for acrylamide elimination in food processing. A producer of biscuits on the Slovak food market enabled to undergo asparaginase treatment in biscuit processing in order to prevent acrylamide formation during baking. As a result, biscuits dedicated for diabetics, with a reduced level of acrylamide, up to 50%, were produced." . "RIV/00216305:26310/13:PU105561" . "On-going effort on acrylamide elimination in bisciuts" . . "Acrylamide is a undesirable compound which is formed during heat treatment of food products. Undeniable effort, which has been made by many institutions responsible for the safety of foods, resulted in recommendations and instructions on how to implement appropriate tools for acrylamide elimination in food processing. A producer of biscuits on the Slovak food market enabled to undergo asparaginase treatment in biscuit processing in order to prevent acrylamide formation during baking. As a result, biscuits dedicated for diabetics, with a reduced level of acrylamide, up to 50%, were produced."@en . . . "94032" . "On-going effort on acrylamide elimination in bisciuts"@en .