Study of resistant starch (RS) content on peas during maturation.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26784246%3A_____%2F09%3A%230000147" target="_blank" >RIV/26784246:_____/09:#0000147 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Study of resistant starch (RS) content on peas during maturation.

Original language description

Total starch (TS), amylose and resistant starch (RS) were determined in the sets of smooth pea and wrinkled pea varieties in the years 2006-2008. Starch content of smooth peas varied in the range 53.61 ? 57.23%. Average amylose content was 27.8 %. Resistant starch content varied from 2.07% to 6.31%. Content of starch at wrinkled pea varied from 26.57% to 32.55%. Average amylose content was 76.82 % of total starch. Resistant starch content of 11 garden pea cultivars was studied in three different terms of technological harvest.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/2B06085" target="_blank" >2B06085: Identification and evaluation of pea quality for food production.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

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

Name of the periodical

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Volume of the periodical

27

Issue of the periodical within the volume

prosinec

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

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UT code for WoS article

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EID of the result in the Scopus database

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