Detail publikace

Influence of various spices on acrylamide content in buckwheat ginger cakes

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

Originální název

Typ

článek v časopise - ostatní, Jost

Jazyk

angličtina

Originální abstrakt

The aim of this study was to assess the impact of selected spices characterised by their free radical scavenging activities on the acrylamide content in ginger cakes with the addition of buckwheat flour. Spices included in formulation of the buckwheat ginger cakes (cloves, cinnamon, allspice, white pepper, coriander, star anise, anise, fennel, nutmeg, cardamom, vanilla, and ginger) were evaluated as possible accelerators or inhibitors of acrylamide formation.

Klíčová slova

acrylamide, antioxidative capacity, ginger cakes, spices, buckwheat

Autoři

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

Rok RIV

2012

Vydáno

1. 10. 2012

ISSN

0366-6352

Periodikum

Chemical Papers

Ročník

Číslo

Stát

Slovenská republika

Strany od

949

Strany do

954

Strany počet

BibTex

@article{BUT93146,
  author="MARKOVÁ, L. and CIESAROVÁ, Z. and KUKUROVÁ, K. and ZIELIŃSKI, H. and PRZYGODZKA, M. and BEDNÁRIKOVÁ, A. and ŠIMKO, P.",
  title="Influence of various spices on acrylamide content in buckwheat ginger cakes",
  journal="Chemical Papers",
  year="2012",
  volume="66",
  number="10",
  pages="949--954",
  issn="0366-6352"
}