Development of the new foods on the base of hulless barley grain

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F19%3AN0000078" target="_blank" >RIV/25328859:_____/19:N0000078 - isvavai.cz</a>
Alternative codes found
RIV/00027022:_____/21:895
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Development of the new foods on the base of hulless barley grain
Original language description
Three hulless barley varieties AF Cesar, AF Lucius and KM 2551 with waxy grain type were used for the development of new foods for the health-enhancing human nutrition. The content of useful bioactive components (beta-glucans, phenolics, minerals, etc.), nutritional properties and sensory characteristics of bulgur and flakes from dry and steeped barley grain was influenced mainly by the genetic origin of materials and the used methods of grain processing.
Czech name
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Czech description
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Project
<a href="/en/project/TE02000177" target="_blank" >TE02000177: Centre for Innovative Use and Strengthening of Competitiveness of Czech Brewery Raw Materials and Products</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
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
PROCEEDINGS OF THE 15TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE
ISBN
978-80-88307-04-4
ISSN
2336-6796
e-ISSN
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Number of pages
5
Pages from-to
180-184
Publisher name
Czech Chemical Society
Place of publication
Praha
Event location
Praha
Event date
Nov 13, 2019
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000544671400041

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