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Statements

Subject Item
n2:RIV%2F00216305%3A26310%2F11%3APU94090%21RIV12-MSM-26310___
rdf:type
skos:Concept n15:Vysledek
dcterms: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,
dcterms:title
Role of spices on acrylamide formation in buckwheat ginger cakes Role of spices on acrylamide formation in buckwheat ginger cakes
skos:prefLabel
Role of spices on acrylamide formation in buckwheat ginger cakes Role of spices on acrylamide formation in buckwheat ginger cakes
skos:notation
RIV/00216305:26310/11:PU94090!RIV12-MSM-26310___
n15:predkladatel
n16:orjk%3A26310
n3:aktivita
n17:S
n3:aktivity
S
n3:dodaniDat
n8:2012
n3:domaciTvurceVysledku
n6:9261885
n3:druhVysledku
n11:D
n3:duvernostUdaju
n19:S
n3:entitaPredkladatele
n21:predkladatel
n3:idSjednocenehoVysledku
227510
n3:idVysledku
RIV/00216305:26310/11:PU94090
n3:jazykVysledku
n12:eng
n3:klicovaSlova
acrylamide, antioxidant capacity, ginger cakes, spices, buckwheat
n3:klicoveSlovo
n5:ginger%20cakes n5:antioxidant%20capacity n5:acrylamide n5:spices n5:buckwheat
n3:kontrolniKodProRIV
[221E933A4572]
n3:mistoKonaniAkce
Athens
n3:mistoVydani
Neuveden
n3:nazevZdroje
Proceedings of the 11th International Congress on Engineering and Food (ICEF11)
n3:obor
n7:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n8:2011
n3:tvurceVysledku
Marková, Lucie Ciesarová, Zuzana Kukurová, Kristína
n3:typAkce
n20:WRD
n3:zahajeniAkce
2011-05-22+02:00
s:numberOfPages
2
n18:hasPublisher
Neuveden
n10:isbn
978-960-89789-5-9
n9:organizacniJednotka
26310