Role of spices on acrylamide formation in buckwheat ginger cakes

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94090" target="_blank" >RIV/00216305:26310/11:PU94090 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Role of spices on acrylamide formation in buckwheat ginger cakes
Original language description
Acrylamide is an undesirable carcinogenic component of thermally processed foods arising from reducing saccharides and asparagine at the temperature more than 120 C. The acrylamide content in food could be influenced by many factors such as temperature,time, water content, pH and matrix constituents. Recently, antioxidants such as phenolic compounds, flavonoids, vitamins and phenolic extracts from various spices have been reported to inhibit acrylamide formation. According to our previous model study,the antioxidant capacity of some spice extracts highly correlated with acrylamide formation in simplified simulated food matrices. The aim of this study was to assess the impact of selected spices on acrylamide occurrence in ginger cakes with the addition of buckwheat flour. Buckwheat flour is frequently used as an additive in functional foods due to its high level of antioxidants. Spices as a part of recipe of ginger cakes (clove, cinnamon, allspice, white pepper, coriander, star anise,
Czech name
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Czech description
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 11th International Congress on Engineering and Food (ICEF11)
ISBN
978-960-89789-5-9
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
1881-1882
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Athens
Event date
May 22, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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