Detail publikace

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.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

acrylamide, antioxidant capacity, ginger cakes, spices, buckwheat

Autoři

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

Vydáno

27. 9. 2011

ISBN

978-3-9501610-8-3

Kniha

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

Strany od

112

Strany do

112

Strany počet

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"
}