Publication detail

Role of individual spices represented in commercial spice mix on acrylamide content in ginger cakes

MARKOVÁ, L. CIESAROVÁ, Z. KUKUROVÁ, K. ZIELIŃSKI, H. ZIELIŃSKA, D. BEDNÁRIKOVÁ, A.

Original Title

Type

abstract

Language

English

Original Abstract

This study is focused on individual spice components from commercial spice mix for ginger cake home preparation on acrylamide content in product. The results showed that application of these spices in the mixture led to distraction of their positive or negative effect on acrylamide levels in the ginger cakes. On the other hand, there are several spices with a significant positive impact on acrylamide suppression. For that reason, it would be appropriate to compile the mix of spices from those constituents which supported acrylamide reduction in ginger cakes.

Keywords

acrylamide, antioxidant capacity, ginger cakes, spices, buckwheat

Authors

MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; ZIELIŃSKI, H.; ZIELIŃSKA, D.; BEDNÁRIKOVÁ, A.

Released

27. 9. 2011

ISBN

978-3-9501610-8-3

Book

Book of Abstract - 3rd MoniQA International Conference: Food Safety and Consumer Protection

Pages from

112

Pages to

112

Pages count

BibTex

@misc{BUT73909,
  author="MARKOVÁ, L. and CIESAROVÁ, Z. and KUKUROVÁ, K. and ZIELIŃSKI, H. and ZIELIŃSKA, D. and BEDNÁRIKOVÁ, A.",
  title="Role of individual spices represented in commercial spice mix on acrylamide content in ginger cakes",
  booktitle="Book of Abstract - 3rd MoniQA International Conference: Food Safety and Consumer Protection",
  year="2011",
  pages="1",
  isbn="978-3-9501610-8-3",
  note="abstract"
}