About: Role of spices on acrylamide formation in buckwheat ginger cakes     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

AttributesValues
rdf:type
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, anise, fennel,
  • 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, anise, fennel, (en)
Title
  • Role of spices on acrylamide formation in buckwheat ginger cakes
  • Role of spices on acrylamide formation in buckwheat ginger cakes (en)
skos:prefLabel
  • Role of spices on acrylamide formation in buckwheat ginger cakes
  • Role of spices on acrylamide formation in buckwheat ginger cakes (en)
skos:notation
  • RIV/00216305:26310/11:PU94090!RIV12-MSM-26310___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • S
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 227510
http://linked.open...ai/riv/idVysledku
  • RIV/00216305:26310/11:PU94090
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • acrylamide, antioxidant capacity, ginger cakes, spices, buckwheat (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [221E933A4572]
http://linked.open...v/mistoKonaniAkce
  • Athens
http://linked.open...i/riv/mistoVydani
  • Neuveden
http://linked.open...i/riv/nazevZdroje
  • Proceedings of the 11th International Congress on Engineering and Food (ICEF11)
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Ciesarová, Zuzana
  • Kukurová, Kristína
  • Marková, Lucie
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Neuveden
https://schema.org/isbn
  • 978-960-89789-5-9
http://localhost/t...ganizacniJednotka
  • 26310
Faceted Search & Find service v1.16.118 as of Jun 21 2024


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software