THE EFFECT OF FOOD PROCESSING ON THE STRUCTURE OF CEREAL POLYSACCHARIDES

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F15%3A%230000870" target="_blank" >RIV/25328859:_____/15:#0000870 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
THE EFFECT OF FOOD PROCESSING ON THE STRUCTURE OF CEREAL POLYSACCHARIDES
Original language description
The aim of the work was to evaluate the changes in quality of polysaccharides that take place during the technological processes of cereals such as milling and steeping of grain, extrusion of flours, and baking and aging of bakery products. The changes in polymers structure of flours, steeped grains, and bakery products were observed by means of scanning electron microscopy (SEM). The SEM results were supported by additional analytical methods.
Czech name
—
Czech description
—

Project
<a href="/en/project/QJ1210257" target="_blank" >QJ1210257: Improvement of nutritional, dietetic and sensory properties of domestic, alternative and small-scale cereals and their mill products by technological processes with use of fermentative effect of lactic acid bacteria.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
PROCEEDINGS OF THE 11TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
ISBN
978-80-86238-85-2
ISSN
2336-6796
e-ISSN
—
Number of pages
6
Pages from-to
141-146
Publisher name
University of Chemistry and Technology - Department of Carbohydrates and Cereals
Place of publication
Praha
Event location
Praha
Event date
Oct 7, 2015
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000371646000034

Similar results(10)