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Effect of Fusarium spp. Contamination on Baking Quality of Wheat

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F17%3A00004039" target="_blank" >RIV/00027006:_____/17:00004039 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.5772/67657" target="_blank" >http://dx.doi.org/10.5772/67657</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.5772/67657" target="_blank" >10.5772/67657</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Effect of Fusarium spp. Contamination on Baking Quality of Wheat

  • Original language description

    The effect of Fusarium spp. contamination on baking quality of winter common wheat and spelt wheat from different growing systems (organic and conventional) was evaluated by the standard technological quality characteristics and by the rheological system Mixolab. The content of Fusarium spp. mycotoxins [deoxynivalenol (DON), deoxynivalenol-3-ß-d-glucoside (D3G), 3-acetyldeoxynivalenol (3-ADON), and Zearalenones (ZON)] was determined too. Significantly worse standard technological quality parameters and rheological parameters were determined for artificially inoculated variants of both evaluated wheat species. Statistically significant negative correlation coefficients were discovered between content of mycotoxins and many of technological characteristics, for example, DON content and Zeleny sedimentation for common wheat and spelt (-0.60*; -0.66*) and also between DON content and volume weight (-0.63*; -0.95**) for both wheat species. Resulted Mixolab parameters confirmed that Fusarium spp. infection worsens both protein and starch characteristics for both wheat species. However, effect of Fusarium spp. contamination in spelt wheat was generally less pronounced in comparison with common wheat. Despite of visible shifts of Mixolab curves of samples from organic and conventional growing systems, resulted Mixolab characteristics were statistically comparable.

  • Czech name

  • Czech description

Classification

  • Type

    C - Chapter in a specialist book

  • CEP classification

  • OECD FORD branch

    40401 - Agricultural biotechnology and food biotechnology

Result continuities

  • Project

    <a href="/en/project/QI111B154" target="_blank" >QI111B154: Safety of cereals bioproducts in light of occurence of Alternaria and Fusarium mycotoxins.</a><br>

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2017

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Book/collection name

    Wheat Improvement, Management and Utilization

  • ISBN

    978-953-51-3152-6

  • Number of pages of the result

    16

  • Pages from-to

    329-344

  • Number of pages of the book

    392

  • Publisher name

    IN TECH d.o.o.

  • Place of publication

    Rijeka, Croatia

  • UT code for WoS chapter