• DOI:10.18689/MJFT-1000107
Corpus ID: 19504818

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}
}

• M. Starowicz, Z. Ciesarová, H. Zieliński
• Published 2017
• Chemistry

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

View via Publisher

doi.org

Save to Library

Create Alert

Cite

Launch Research Feed