Image Analysis of Czech wheat bread
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43893140" target="_blank" >RIV/60461373:22330/11:43893140 - 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
Image Analysis of Czech wheat bread
Original language description
Quality of commercial white wheat bread and baguettes was monitored daily in 2-weeks period. Crumb structure was described by five common attitudes, using the Czech software NIS-Elements. White bread crumb was characterized by cut area closely to 51 cm2and the mean cell area of 2.426 mm2. The average values for the baguette were 24 cm2 and 2.476 mm2, respectively. The first two principal components distnguished both bread groups as well as the purchase date.
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
2
Pages from-to
115-116
Publisher name
Česká společnost chemická
Place of publication
Praha
Event location
Praha
Event date
Nov 2, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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