Publication result detail
Advantage of buckwheat for acrylamide mitigation in cereal products
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.; ZIELIŃSKI, H.
Original Title
Advantage of buckwheat for acrylamide mitigation in cereal products
English Title
Advantage of buckwheat for acrylamide mitigation in cereal products
Type
Abstract
Original Abstract
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.
English abstract
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.
Keywords
acrylamide, elimination, buckweat, cereal products
Key words in English
acrylamide, elimination, buckweat, cereal products
Authors
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.; ZIELIŃSKI, H.
RIV year
2014
Released
19.05.2013
Location
Olsztyn
Book
VI Warsztaty Wiedza i Rozwój Regionu "WIRR" - Rola produktów gryczanzch w žywieniu i ochronie zdrowia
Pages from
15
Pages count
1
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"
}