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MARKOVÁ, L. CIESAROVÁ, Z. KUKUROVÁ, K. ZIELIŃSKI, H. PRZYGODZKA, M. BEDNÁRIKOVÁ, A. ŠIMKO, P.
Original Title
Influence of various spices on acrylamide content in buckwheat ginger cakes
Type
journal article - other
Language
English
Original Abstract
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.
Keywords
acrylamide, antioxidative capacity, ginger cakes, spices, buckwheat
Authors
MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; ZIELIŃSKI, H.; PRZYGODZKA, M.; BEDNÁRIKOVÁ, A.; ŠIMKO, P.
RIV year
2012
Released
1. 10. 2012
ISBN
0366-6352
Periodical
Chemical Papers
Year of study
66
Number
10
State
Slovak Republic
Pages from
949
Pages to
954
Pages count
6
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" }