Non-traditional forms of cereals-natural fortification of nutritionally valuable substances. Poster: 7 th International Conference on Chemical Reactions in Foods,2012
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F12%3A00000335" target="_blank" >RIV/00027022:_____/12:00000335 - isvavai.cz</a>
Result on the web
<a href="http://www.crf2012.eu/pdf/CRF2012_BoA_21112012_komplet_A4_obal_FINAL.pdf" target="_blank" >http://www.crf2012.eu/pdf/CRF2012_BoA_21112012_komplet_A4_obal_FINAL.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Non-traditional forms of cereals-natural fortification of nutritionally valuable substances. Poster: 7 th International Conference on Chemical Reactions in Foods,2012
Original language description
Enough information gained by the study of vegetational, biological and agricultural features and properties, technological qualities and, last but not least, nutritional composition of respective non-traditional cereals is the prerequisite of their successful use. The aim of our work was to obtain information on some nutritionally valuable substances in the grains of non-traditional cereals. The basic food composition and the content of thiamin, riboflavin, niacin, pyridoxine and pantothenic acid were determined in whole-grain flour of three forms of common wheat (Triticum aestivum L.) with coloured grain ? RU440-6, 'Citrus' and ANK-28B, of two varieties of emmer (Triticum dicoccum Schrank) ? 'Rudico' and 'Tapioszele', and of two forms of barley (Hordeum vulgare L.) ? 'AF Lucius' and KM1057. Unconventional wheat and barley forms were grown under standard field conditions at the localities of Kroměříž and Praha-Ruzyně in the years 2010-2011.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QI91B095" target="_blank" >QI91B095: Study and characterization of the cereals with high nutritive value for special bakery and pastry utilization.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů