"RIV/00216305:26310/11:PU94104" . . . . "Markov\u00E1, Lucie" . "Ciesarov\u00E1, Zuzana" . . . . . . "RIV/00216305:26310/11:PU94104!RIV12-MSM-26310___" . . "6"^^ . . "S" . . "Role of individual spices represented in commercial spice mix on acrylamide content in ginger cakes"@en . . "Role of individual spices represented in commercial spice mix on acrylamide content in ginger cakes"@en . . "acrylamide, antioxidant capacity, ginger cakes, spices, buckwheat"@en . "Kukurov\u00E1, Krist\u00EDna" . "26310" . "Role of individual spices represented in commercial spice mix on acrylamide content in ginger cakes" . "[76E6D1802F10]" . "227459" . . "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." . . "1"^^ . . "Role of individual spices represented in commercial spice mix on acrylamide content in ginger cakes" . "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."@en . .