Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F11%3APU94097" target="_blank" >RIV/00216305:26310/11:PU94097 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes
Original language description
The aim of this study was to assess the impact of selected kinds of spices (clove, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, ginger and mix of spices) in buckwheat ginger cakes on acrylamide formation.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů