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  • 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.
  • 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. (en)
Title
  • Influence of various spices on acrylamide content in buckwheat ginger cakes
  • Influence of various spices on acrylamide content in buckwheat ginger cakes (en)
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  • Influence of various spices on acrylamide content in buckwheat ginger cakes
  • Influence of various spices on acrylamide content in buckwheat ginger cakes (en)
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  • RIV/00216305:26310/12:PU99235!RIV13-MSM-26310___
http://linked.open...avai/riv/aktivita
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  • 141684
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  • RIV/00216305:26310/12:PU99235
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  • acrylamide, antioxidative capacity, ginger cakes, spices, buckwheat (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • SK - Slovenská republika
http://linked.open...ontrolniKodProRIV
  • [20D462759DAB]
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  • Chemical Papers
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http://linked.open...v/svazekPeriodika
  • 66
http://linked.open...iv/tvurceVysledku
  • Ciesarová, Zuzana
  • Kukurová, Kristína
  • Marková, Lucie
  • Šimko, Peter
issn
  • 0366-6352
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http://localhost/t...ganizacniJednotka
  • 26310
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