"Monitoring of acrylamide in the course of malting and in beer"@en . "Monitoring of acrylamide in the course of malting and in beer"@en . "RIV/60193697:_____/08:#0000417!RIV08-MSM-60193697" . "380438" . "Svoboda, Zden\u011Bk" . "RIV/60193697:_____/08:#0000417" . . "Raw material for malt production is barley, a plant with content of nitrogen compounds and high content of starch. During malting enzymes increase the content of reducing saccharides in malt, during kilning biochemical changes are induced by temperature, and melanoid substances originate. These conditions are favorable for acrylamide creation. Changes of acrylamide levels were followed in malt and subsequently in the produced beer. Acrylamide content varied depending on the type of the malt in the scope of 0,2 \u2013 3,0 mg.kg-1 and thermal maximum of its origin (160 - 170 \u00B0C) was confirmed. Despite its relatively high content in malt (from 0,2 to3,0 mg.kg-1), no acrylamide was detected in any of the analyzed samples of beer."@en . . . . . . "[52C756FE85CC]" . . . "B\u011Bl\u00E1kov\u00E1, Sylva" . . . "4"^^ . . . "Mikul\u00EDkov\u00E1, Renata" . "Surovinou pro v\u00FDrobu sladu je je\u010Dmen, rostlina s obsahem dus\u00EDkat\u00FDch slou\u010Denin a s vysok\u00FDm obsahem \u0161krobu. V pr\u016Fb\u011Bhu sladov\u00E1n\u00ED se ve sladu p\u016Fsoben\u00EDm enzym\u016F zvy\u0161uje obsah redukuj\u00EDc\u00EDch cukr\u016F, b\u011Bhem hvozd\u011Bn\u00ED doch\u00E1z\u00ED vlivem teploty k biochemick\u00FDm zm\u011Bn\u00E1m a vznikaj\u00ED melanoidinov\u00E9 l\u00E1tky. Tyto podm\u00EDnky jsou velmi v\u00FDhodn\u00E9 pro tvorbu akrylamidu. Zm\u011Bny hladin akrylamidu byly sledov\u00E1ny ve sladu a n\u00E1sledn\u011B ve vyroben\u00E9m pivu. Obsah akrylamidu se v z\u00E1vislosti na typu sladu pohyboval v rozmez\u00ED 0,2 \u2013 3,0 mg.kg-1 a bylo potvrzeno teplotn\u00ED maximum jeho vzniku (160 - 170 \u00B0C). P\u0159es jeho pom\u011Brn\u011B vysok\u00FD obsah ve sladu (0,2 \u2013 3,0 mg.kg-1), nebyl v \u017E\u00E1dn\u00E9m z analyzovan\u00FDch vzork\u016F piva akrylamid detekov\u00E1n."@cs . "181-185" . . "5"^^ . "0023-5830" . "6" . "4"^^ . "Macuchov\u00E1, Simona" . . "Z(MSM6019369701)" . "CZ - \u010Cesk\u00E1 republika" . . "Kvasn\u00FD pr\u016Fmysl" . "acrylamide; GC/MSD; malt; beer"@en . "Sledov\u00E1n\u00ED akrylamidu v pr\u016Fb\u011Bhu sladov\u00E1n\u00ED a v pivu"@cs . "54" . . "Monitoring of acrylamide in the course of malting and in beer" . . . "Monitoring of acrylamide in the course of malting and in beer" . "Sledov\u00E1n\u00ED akrylamidu v pr\u016Fb\u011Bhu sladov\u00E1n\u00ED a v pivu"@cs . "Raw material for malt production is barley, a plant with content of nitrogen compounds and high content of starch. During malting enzymes increase the content of reducing saccharides in malt, during kilning biochemical changes are induced by temperature, and melanoid substances originate. These conditions are favorable for acrylamide creation. Changes of acrylamide levels were followed in malt and subsequently in the produced beer. Acrylamide content varied depending on the type of the malt in the scope of 0,2 \u2013 3,0 mg.kg-1 and thermal maximum of its origin (160 - 170 \u00B0C) was confirmed. Despite its relatively high content in malt (from 0,2 to3,0 mg.kg-1), no acrylamide was detected in any of the analyzed samples of beer." . .