Publication result detail
Role of spices at acrylamide formation in buckwheat ginger cakes
CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; PRZYGODZKA, M.; ZIELIŃSKI, H.
Original Title
Role of spices at acrylamide formation in buckwheat ginger cakes
English Title
Role of spices at acrylamide formation in buckwheat ginger cakes
Type
Abstract
Original Abstract
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.
English abstract
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.
Keywords
acrylamide, elimination, spices,cereal products
Key words in English
acrylamide, elimination, spices,cereal products
Authors
CIESAROVÁ, Z.; KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; PRZYGODZKA, M.; 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
16
Pages count
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"
}