Dietary fibre content and effect of cereal processing technology
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43893077" target="_blank" >RIV/60461373:22330/11:43893077 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Dietary fibre content and effect of cereal processing technology
Original language description
The aim of this study was to determine the changes in dietary fibre content of wheat, barley and rye during cereal processing such as milling, breadmaking and extrusion. Effect of processing on fibre content, especially on beta-glucans content, was investigated in flour, bread and bakery products, and effect of extrusion was observed in wheat bran and barley pearl. The results showed that breadmaking and extrusion enhanced the dietary fibre profile.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of the 7th International Conference on Polysaccharides - Glycoscience
ISBN
978-80-86238-90-6
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
62-66
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Prague
Event date
Nov 2, 2011
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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