Publication result detail

Comparison of acrylamide content in ginger cakes with different kinds of spices

MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; PRZYGODZKA, M.; ZIELIŃSKI, H.; BEDNÁRIKOVÁ, A.

Original Title

Comparison of acrylamide content in ginger cakes with different kinds of spices

English Title

Comparison of acrylamide content in ginger cakes with different kinds of spices

Type

Abstract

Original Abstract

Comparison of acrylamide content in ginger cakes from buckwheat flour with different kinds of spices

English abstract

Comparison of acrylamide content in ginger cakes from buckwheat flour with different kinds of spices

Keywords

acrylamide, antioxidant capacity, ginger cakes, buckwheat

Key words in English

acrylamide, antioxidant capacity, ginger cakes, buckwheat

Authors

MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; PRZYGODZKA, M.; ZIELIŃSKI, H.; BEDNÁRIKOVÁ, A.

RIV year

2012

Released

06.07.2011

Book

Conference Proceedings of EuroFood Chem XVI, Translating food chemistry into health benefits

ISBN

1230-0322

Periodical

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

State

Republic of Poland

Pages from

39

Pages count

1

BibTex

@misc{BUT73893,
  author="MARKOVÁ, L. and CIESAROVÁ, Z. and KUKUROVÁ, K. and PRZYGODZKA, M. and ZIELIŃSKI, H. and BEDNÁRIKOVÁ, A.",
  title="Comparison of acrylamide content in ginger cakes with different kinds of spices",
  booktitle="Conference Proceedings of EuroFood Chem XVI, Translating food chemistry into health benefits",
  year="2011",
  journal="POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES",
  pages="1",
  issn="1230-0322",
  note="Abstract"
}