Publication detail

Role of spices at acrylamide formation in buckwheat ginger cakes

CIESAROVÁ, Z. KUKUROVÁ, K. MARKOVÁ, L. BEDNÁRIKOVÁ, A. PRZYGODZKA, M. ZIELIŃSKI, H.

Original Title

Type

abstract

Language

English

Original Abstract

Acrylamide is a suspicious carcinogen which is formed during heat treatment of the wide range of food products. In this study, the effect of spices commonly used for ginger cakes making on acrylamide content was observed.

Keywords

acrylamide, elimination, spices,cereal products

Authors

CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; PRZYGODZKA, M.; ZIELIŃSKI, H.

Released

19. 5. 2013

Location

Olsztyn

Pages from

Pages to

Pages count

BibTex

@misc{BUT102183,
  author="CIESAROVÁ, Z. and KUKUROVÁ, K. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and PRZYGODZKA, M. and ZIELIŃSKI, H.",
  title="Role of spices at acrylamide formation in buckwheat ginger cakes",
  booktitle="VI Warsztaty Wiedza i Rozwój Regionu {"}WIRR{"} - Rola produktów gryczanzch w žywieniu i ochronie zdrowia",
  year="2013",
  pages="1",
  address="Olsztyn",
  note="abstract"
}