Original title: Vznik akrylamidu v potravinách během tepelného zpracování potravin
Translated title: Acrylamide formation during heat treatment of foods
Authors: Michalíková, Veronika ; Omelková, Jiřina (referee) ; Šimko, Peter (advisor)
Document type: Bachelor's theses
Year: 2015
Language: cze
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Abstract: [cze] [eng]

Keywords: Acrylamide; acrylamide reduction; asparagine; foodstuffs; GC-MS/MS; HPLC-MS/MS; Maillardova reaction; reducing sugars; Akrylamid; asparagin; GC-MS/MS; HPLC-MS/MS; Maillardova reakce; potraviny; redukující sacharidy; snížení obsahu akrylamidu

Institution: Brno University of Technology (web)
Document availability information: Fulltext is available in the Brno University of Technology Digital Library.
Original record: http://hdl.handle.net/11012/38995

Permalink: http://www.nusl.cz/ntk/nusl-214110


The record appears in these collections:
Universities and colleges > Public universities > Brno University of Technology
Academic theses (ETDs) > Bachelor's theses
 Record created 2016-06-03, last modified 2022-09-04


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