Akrylamid w żywności – realny problem czy wyzwanie?!

• Autorzy: Moscicki L.

Warianty tytułu

EN

Acrylamide in food – real problems or challenge?!

• Języki publikacji: PL

Abstrakty

PL

Akrylamid (C₃H₅NO) - organiczny związek chemiczny należący do amidów, powstaje w sposób naturalny podczas obróbki termicznej (smażenia, gotowania, pieczenia itp.) wielu rodzajów żywności pochodzenia roślinnego o wysokiej zawartości węglowodanów. Jakie są jego źródła pochodzenia, co robić, aby ograniczać jego zawartość oraz czy jest groźny dla zdrowia - to główne kwestie poruszane w artykule.

EN

Acrylamide (C₃H₅NO) - an organie chemical compound belonging to amides is formed naturally during thermal treatment (frying, cooking, baking, etc.) of many types of vegetal-origin foods with a high content of carbohydrates. What are its sources of origin, what to do to limit its content, and whether it is dangerous for health-there are the main issues raised in the article.

• Wydawca: -
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2011
• Tom: 65
• Numer: 09
• Opis fizyczny: s.40-41,47,bibliogr.

Twórcy

autor

Moscicki L.

• Katedra Inżynierii Procesowej, Uniwersytet Przyrodniczy w Lublinie, Lublin

Bibliografia

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