Detail publikace

Role of spices at acrylamide formation in buckwheat ginger cakes

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

Originální název

Role of spices at acrylamide formation in buckwheat ginger cakes

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

Acrylamide is a suspicious carcinogen which is formed during heat treatment of the wide range of food products. In this study, the effect of spices commonly used for ginger cakes making on acrylamide content was observed.

Klíčová slova

acrylamide, elimination, spices,cereal products

Autoři

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

Vydáno

19. 5. 2013

Místo

Olsztyn

Strany od

16

Strany do

16

Strany počet

1

BibTex

@misc{BUT102183,
  author="CIESAROVÁ, Z. and KUKUROVÁ, K. and MARKOVÁ, L. and BEDNÁRIKOVÁ, A. and PRZYGODZKA, M. and ZIELIŃSKI, H.",
  title="Role of spices at acrylamide formation in buckwheat ginger cakes",
  booktitle="VI Warsztaty Wiedza i Rozwój Regionu {"}WIRR{"} - Rola produktów gryczanzch w žywieniu i ochronie zdrowia",
  year="2013",
  pages="1",
  address="Olsztyn",
  note="abstract"
}