文章基本信息

标题：NÁSTROJE ZNIŽOVANIA AKRYLAMIDU V CEREÁLNYCH VÝROBKOCHTOOLS FOR ACRYLAMIDE MITIGATION IN CEREAL PRODUCTS
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作者：Kristína Kukurová ; Lucie Marková ; Alena Bednáriková 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：317-321
出版社：Association HACCP Consulting
摘要：Acrylamide is a naturally occurring food processing contaminant with potentially carcinogenic impact on human health. It is formed in cereal products during their heating at temperatures above 120 °C primarily from amino acid asparagine and reducing sugars are the main precursors. A final content of acrylamide in food may be influenced at individual processing lines by: agronomic factors, recipe modification, processing conditions or final preparation of cereal products. Presented contribution provides an overview of acrylamide mitigation strategies in cereal products based on recent update of The European Food and Drink Federation (CIAA) “Acrylamide Toolbox” document in comparison and further discussion with related research outputs of VúP Food Research Institute in Bratislava.
关键词：acrylamide; cereal product; mitigation strategies