Analysis of the antioxidative properties and Maillard reaction products in ginger cakes enriched with rutin

@inproceedings{Starowicz2017AnalysisOT,
  title={Analysis of the antioxidative properties and Maillard reaction products in ginger cakes enriched with rutin},
  author={Małgorzata Starowicz and Zuzana Ciesarov{\'a} and Henryk Zieliński},
  year={2017}
}
Study of antioxidative properties and Maillard reaction (MR) products in ginger cakes enriched with rutin was conducted. The cakes were formulated on rye flour substituted by 30% (w/w) of flour from husked buckwheat or flour from roasted buckwheat groats. Enrichment of rye-buckwheat ginger cakes with rutin improved their antioxidative properties, showed protective effect on lysine blockage and stimulated the MR progress to the melanoidin formation, thus supporting their contribution to the… 

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