Publication detail

Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes

MARKOVÁ, L. CIESAROVÁ, Z. KUKUROVÁ, K. ZIELIŃSKI, H. ZIELIŃSKA, D. BEDNÁRIKOVÁ, A.

Original Title

Influence of different kinds of spices on acrylamide content in buckwheat ginger cakes

Type

abstract

Language

English

Original Abstract

The aim of this study was to assess the impact of selected kinds of spices (clove, cinnamon, allspice, white pepper, anise, star anise, coriander, fennel, nutmeg, cardamom, vanilla, ginger and mix of spices) in buckwheat ginger cakes on acrylamide formation.

Keywords

acrylamide, spices, ginger cakes, buckwheat

Authors

MARKOVÁ, L.; CIESAROVÁ, Z.; KUKUROVÁ, K.; ZIELIŃSKI, H.; ZIELIŃSKA, D.; BEDNÁRIKOVÁ, A.

Released

17. 8. 2011

ISBN

0009-2770

Periodical

Chemické listy

Year of study

105

Number

18

State

Czech Republic

Pages from

s1018

Pages to

s1019

Pages count

1