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Eliminace akrylamidu v potravinách / Elimination of acrylamide in foods

The diploma thesis deals with the Influence of the Enzyme L-asparagine and the Inorganic salts (NaCl, CaCl2, NaHCO3 and NH4HCO3) on the elimination of the acrylamide in food-stuffs and a simulated model cereal matrix. The acrylamide belongs to the probable carcinogenic compounds which is incipient in the course of thermal processing of food, which are rich in the reducing sugars and amino acids as L-asparagine. Because of L-asparagine is the natural component of cereals and simultaneously is dominant antecedent incipient acrylamide, the way of the elimination by enzyme L-asparaginase (or the combination of L-asparaginase and salt) leads to the reduced level of acrylamide in a final product. The L- asparagine and salts were used on food-stuffs and a simulated model cereal matrix. It was found that individual used substances (except for NH4HCO3) cause the reduction of acrylamide production even about 90 % without change in the sensory properties of final product.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:216342
Date January 2008
CreatorsMacháčková, Kristýna
ContributorsKolek, Emil, Ing.Zuzana Ciesarová, CSc.
PublisherVysoké učení technické v Brně. Fakulta chemická
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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