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={M. Starowicz and Z. Ciesarov{\'a} and H. 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… Expand
2 Citations

References

SHOWING 1-10 OF 42 REFERENCES
Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life.
  • 25
  • PDF
Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting.
  • 85
Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation
  • 63
Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations
  • 12
  • Highly Influential
  • PDF
Influence of various spices on acrylamide content in buckwheat ginger cakes
  • 16
In vitro antioxidant properties of rutin
  • 471
  • Highly Influential
...
1
2
3
4
5
...