Influence of various 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%2F12%3APU99235" target="_blank" >RIV/00216305:26310/12:PU99235 - 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 various spices on acrylamide content in buckwheat ginger cakes
Original language description
The aim of this study was to assess the impact of selected spices characterised by their free radical scavenging activities on the acrylamide content in ginger cakes with the addition of buckwheat flour. Spices included in formulation of the buckwheat ginger cakes (cloves, cinnamon, allspice, white pepper, coriander, star anise, anise, fennel, nutmeg, cardamom, vanilla, and ginger) were evaluated as possible accelerators or inhibitors of acrylamide formation.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
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
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Chemical Papers
ISSN
0366-6352
e-ISSN
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Volume of the periodical
66
Issue of the periodical within the volume
10
Country of publishing house
SK - SLOVAKIA
Number of pages
6
Pages from-to
949-954
UT code for WoS article
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EID of the result in the Scopus database
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