Detail publikace

Advantage of buckwheat for acrylamide mitigation in cereal products

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

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

Acrylamide is a undesirable compound which is formed during heat treatment of the wide range of starchy food products. The flour type influences significantly the acrylamide content in cereal products. In the presented study the 30% replacement of rye flour in ginger cakes by buckwheat flour led to almost 50% acrylamide reduction.

Klíčová slova

acrylamide, elimination, buckweat, cereal products

Autoři

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

Vydáno

19. 5. 2013

Místo

Olsztyn

Strany od

Strany do

Strany počet

BibTex

@misc{BUT102182,
  author="KUKUROVÁ, K. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and CIESAROVÁ, Z. and ZIELIŃSKI, H.",
  title="Advantage of buckwheat for acrylamide mitigation in cereal products",
  booktitle="VI Warsztaty Wiedza i Rozwój Regionu {"}WIRR{"} - Rola produktów gryczanzch w žywieniu i ochronie zdrowia",
  year="2013",
  pages="1",
  address="Olsztyn",
  note="abstract"
}