Add to ORKGThe bachelor thesis has a research character and deals with acrylamide formation during the heat treatment of foods. It summarizes findings about the mechanism of acrylamide formation, its occurrence in food and the analytical methods for the assessment as well. Also the effects of different additives and conditions on acrylamide reduction in foodstuffs are described
The formation of significant levels of the suspected carcinogen acrylamide in carbohydraterich foods...
Darbā ir apkopota zinātniskā periodikā atrastā informācija par akrilamīda klātbūtni pārtikā, tā veid...
The recent discovery that cooking various foods at high temperatures results in the formation of hig...
The aim of this thesis was to verify the indicated occurrence of acrylamide formation in heating of ...
AJ Acrylamide belongs to the group of process contaminants originating in foods with a high carbohyd...
Akrilamid je mala, bezbojna ili bijela hidrofilna supstanca, specifičnog mirisa, klasifikovan kao po...
The diploma thesis deals with the Influence of the Enzyme L-asparagine and the Inorganic salts (NaCl...
Acrylamide (AA) is a probable human carcinogen and undesirable contaminant which is produced by the ...
Tato bakalářská práce je zaměřena na sloučeninu akrylamid, jeho vliv na lidské zdraví a jsou popsány...
Akrilamid nastaje procesiranjem hrane bogate ugljikohidratima pri visokim temperaturama. Može nastat...
Acrylamide forms when some foods are prepared at temperatures usually above 120°C and in low moistur...
Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chem...
In 2002 Swedish researchers announced that exposure of humans to the suspected carcinogen acrylamide...
This thesis provides a review describing acrylamide (AA), its detection and reduction. Botanical des...
In food processes, optimizing processing parameters is crucial to ensure food safety, max-imize food...
The formation of significant levels of the suspected carcinogen acrylamide in carbohydraterich foods...
Darbā ir apkopota zinātniskā periodikā atrastā informācija par akrilamīda klātbūtni pārtikā, tā veid...
The recent discovery that cooking various foods at high temperatures results in the formation of hig...
The aim of this thesis was to verify the indicated occurrence of acrylamide formation in heating of ...
AJ Acrylamide belongs to the group of process contaminants originating in foods with a high carbohyd...
Akrilamid je mala, bezbojna ili bijela hidrofilna supstanca, specifičnog mirisa, klasifikovan kao po...
The diploma thesis deals with the Influence of the Enzyme L-asparagine and the Inorganic salts (NaCl...
Acrylamide (AA) is a probable human carcinogen and undesirable contaminant which is produced by the ...
Tato bakalářská práce je zaměřena na sloučeninu akrylamid, jeho vliv na lidské zdraví a jsou popsány...
Akrilamid nastaje procesiranjem hrane bogate ugljikohidratima pri visokim temperaturama. Može nastat...
Acrylamide forms when some foods are prepared at temperatures usually above 120°C and in low moistur...
Thermal processing leads to desired color, flavor, and texture in foods. However, certain toxic chem...
In 2002 Swedish researchers announced that exposure of humans to the suspected carcinogen acrylamide...
This thesis provides a review describing acrylamide (AA), its detection and reduction. Botanical des...
In food processes, optimizing processing parameters is crucial to ensure food safety, max-imize food...
The formation of significant levels of the suspected carcinogen acrylamide in carbohydraterich foods...
Darbā ir apkopota zinātniskā periodikā atrastā informācija par akrilamīda klātbūtni pārtikā, tā veid...
The recent discovery that cooking various foods at high temperatures results in the formation of hig...