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Valérie Hrašková

Bachelor's thesis

Akrylamid v kávě a kávovinách

Acrylamide in Coffee and Coffee Substitutes
Abstract:
Práce se věnuje kávě, kávovinám, jejich tradičnímu způsobu pražení a pražení kávy za nižších teplot. Další část je věnována vzniku akrylamidu při procesu pražení, jeho zdravotním rizikům a možnostem jeho eliminace. Je zde popsán i vliv přípravy kávy na obsah akrylamidu.
Abstract:
This work deals with the coffee, coffee substitutes and their roasting by traditional method and also by low temperature roasting method. Another part is dedicated to acrylamide formation during the roasting process, its health risks and possibilities of prevention or post process elimination of acrylamide. There is also described the effect of the coffee preparation way on the acrylamide content.
 

Keywords

Káva kávoviny pražení akrylamid
 
Language used: Czech
Date on which the thesis was submitted / produced: 12. 7. 2016

Thesis defence

  • Date of defence: 23. 8. 2016
  • Supervisor: doc. Ing. Martin Adam, Ph.D.

Citation record

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The right form of listing the thesis as a source quoted

Hrašková, Valérie. Akrylamid v kávě a kávovinách. Pardubice, 2016. bakalářská práce (Bc.). Univerzita Pardubice. Fakulta chemicko-technologická

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Other ways of accessing the text
Institution archiving the thesis and making it accessible: Univerzita Pardubice, Fakulta chemicko-technologická
https://portal.upce.cz/StagPortletsJSR168/CleanUrl?urlid=prohlizeni-prace-detail&praceIdno=30681 Reference to the local database file of the institution

University of Pardubice

Faculty of Chemical Technology

Bachelor programme / field:
Chemistry and Technology of Foodstuffs / Evaluation and Analysis of Foodstuffs

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