Publication detail
Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes
MARKOVÁ, L. CIESAROVÁ, Z. KUKUROVÁ, K. ZIELIŃSKI, H. ZIELIŃSKA, D. BEDNÁRIKOVÁ, A.
Original Title
Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes
Type
abstract
Language
English
Original Abstract
The aim of this study was to assess the impact of selected kinds of spices (clove, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, ginger and mix of spices) in buckwheat ginger cakes on acrylamide formation.
Keywords
acrylamide, spices, ginger cakes, buckwheat
Authors
MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; ZIELIŃSKI, H.; ZIELIŃSKA, D.; BEDNÁRIKOVÁ, A.
Released
17. 8. 2011
ISBN
0009-2770
Periodical
Chemické listy
Year of study
105
Number
18
State
Czech Republic
Pages from
s1018
Pages to
s1019
Pages count
1