Detail publikačního výsledku
Advantage of buckwheat for acrylamide mitigation in cereal products
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.; ZIELIŃSKI, H.
Originální název
Advantage of buckwheat for acrylamide mitigation in cereal products
Anglický název
Advantage of buckwheat for acrylamide mitigation in cereal products
Druh
Abstrakt
Originální abstrakt
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.
Anglický abstrakt
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.
Klíčová slova
acrylamide, elimination, buckweat, cereal products
Klíčová slova v angličtině
acrylamide, elimination, buckweat, cereal products
Autoři
KUKUROVÁ, K.; MARKOVÁ, L.; BEDNÁRIKOVÁ, A.; CIESAROVÁ, Z.; ZIELIŃSKI, H.
Rok RIV
2014
Vydáno
19.05.2013
Místo
Olsztyn
Kniha
VI Warsztaty Wiedza i Rozwój Regionu "WIRR" - Rola produktów gryczanzch w žywieniu i ochronie zdrowia
Strany od
15
Strany počet
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"
}