Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F21%3AN0000025" target="_blank" >RIV/60460709:41210/21:N0000025 - isvavai.cz</a>
Result on the web
<a href="http://www.czechfoodchem.cz/Sbornik_2021.pdf" target="_blank" >http://www.czechfoodchem.cz/Sbornik_2021.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Fat content and fatty acid profiles of recently registered varieties of naked and hulled oats with and without husks
Original language description
In this study, we found that in all cultivars tested, linoleic acid predominated followed by oleic and palmitic acids. Furthermore, the naked oat varieties exhibited higher palmitic and oleic acid content than the hulled cultivars while the latter contain relatively more linoleic acid. Hence, hull removal significantly altered the major unsaturated fatty acid content in oat. Sborník příspěvků, On-line symposium o nových směrech výroby a hodnocení potravin CzechFoodChem 2021, 24.-26. 5. 2021, s. 46-51, ISBN 978-80-7592-102-4
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
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OECD FORD branch
30308 - Nutrition, Dietetics
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů