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Changes in baking quality of winter wheat with different intensity of Fusarium ssp. contamination detected by means of new rheological Micolab

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F11%3A52591" target="_blank" >RIV/60460709:41210/11:52591 - isvavai.cz</a>

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Changes in baking quality of winter wheat with different intensity of Fusarium ssp. contamination detected by means of new rheological Micolab

  • Original language description

    The aim of work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mixolab. Increasing intensity of Fusarium spp. contaminationevidently worsened the rheological quality and its negative effects on protein and mainly on the starch part of the grain was obvious in Mixolab curve. High correlations were found between Mixolab characteristics and standard technological parameters, aswell as between Mixolab characteristics and the main baking criterion ? loaf volume.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GC - Plant growing, crop rotation

  • OECD FORD branch

Result continuities

  • Project

    <a href="/en/project/2B08049" target="_blank" >2B08049: Free and bound forms of fusarium mycotoxins in cereals and processed products; strategy of control and minimisation.</a><br>

  • Continuities

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

Others

  • Publication year

    2011

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Czech Journal of Food Sciences

  • ISSN

    1212-1800

  • e-ISSN

  • Volume of the periodical

    29

  • Issue of the periodical within the volume

    4

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    10

  • Pages from-to

    420-429

  • UT code for WoS article

    000294387800015

  • EID of the result in the Scopus database