Improvement of cereal product safety by enzymatic way of acrylamide mitigation

Czech Journal of Food Sciences

Volumn 27, Issue SPEC. ISS., 2009, Pages

  Ciesarovat Z ^a   Kukurova K ^a   Bednarikova A ^a   Markova L ^b   Baxa, S ^c  

^a FOOD RESEARCH INSTITUTE   (Slovakia)

^b BRNO UNIVERSITY OF TECHNOLOGY   (Czech Republic)

^c IDC Holding A/S Pastry Factory Sered   (Slovakia)

Author keywords

Acrylamide; Gingerbread; L asparaginase; Raising agent

Indexed keywords

EID: 68949204911     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/1061-cjfs     Document Type: Conference Paper

References (5)

1. BONN P.E., MUL A.D., VOET H.V.D., DONKERSGOED G.V., BRETTE M., KLAVEREN J.D.V. (2005): Calculation of dietary exposure to acrylamide. Mutation Research, 580: 143-155.
2. CIESAROVÁ Z., KUKUROVÁ K., BEDNÁRIKOVÁ A., MO- RALES J.F. (2009): Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products - benefits and weak points. Journal of Food and Nutrition Research, 48: 20-30.
3. FAO/WHO (2002): Opinion of the Scientific Committee on Food on new findings regarding the presence of acrylamide in food. Brussels, 3 July 2002. Available at: http://www.who.int/foodsafety/publications/chem/acrylamide- june2002/en
4. IRMM: Monitoring database, June 2006. Available at: http://www.irmm.jrc. be/html/activities/acrylamide/database.htm
5. JECFA: 68th Meeting Geneva, 19-28 June 2007: Available at: http://www.who.int/ipcs/food/jecfa/summaries/summary68.pdf