Role of individual spices represented in commercial spice mix on acrylamide content in 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%3APU94104" target="_blank" >RIV/00216305:26310/11:PU94104 - 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
Role of individual spices represented in commercial spice mix on acrylamide content in ginger cakes
Original language description
This study is focused on individual spice components from commercial spice mix for ginger cake home preparation on acrylamide content in product. The results showed that application of these spices in the mixture led to distraction of their positive or negative effect on acrylamide levels in the ginger cakes. On the other hand, there are several spices with a significant positive impact on acrylamide suppression. For that reason, it would be appropriate to compile the mix of spices from those constituents which supported acrylamide reduction in ginger cakes.
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