Monitoring of acrylamide in the course of malting and in beer.
Acrylamide in food is produced in the course of Maillard's reaction and its precursors are reducing saccharides and amino acid asparagin. Reaction mechanism of the acrylamide formation in food depends on food composition and processing conditions. Acrylamide is formed in a significant quantity by he...
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| Hauptverfasser: | , , , |
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| Format: | Artigo |
| Sprache: | Tschechisch |
| Veröffentlicht: |
Research Institute of Brewing and Malting, Plc.
2008-06-01
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| Schriftenreihe: | Kvasný průmysl |
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| Online-Zugang: | https://kvasnyprumysl.cz/en/artkey/kpr-200806-0002_Sledovani_akrylamidu_v_prubehu_sladovani_a_v_pivu.php |
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