Estimation of alpha-amylases activity and buckwheat flour pasting by different methods
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43921843" target="_blank" >RIV/60461373:22330/21:43921843 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Estimation of alpha-amylases activity and buckwheat flour pasting by different methods
Original language description
wheat wholegrain and standard white wheat flour. Basic estimation by the Falling Number and Amylograph apparatuses was compared to results of standard test and its shortened version called Stirring Number by using the Rapid Visco Analyser (ICC Standard No. 107/1, No 126/1, No. 162 and No. 161, respectively. For the former determination, buckwheat flour specimen tested were indistinguishable, but the latter methods were able to differentiate tested wheat and buckwheat samples at least. Introduction
Czech name
—
Czech description
—
Classification
Type
D - Article in proceedings
CEP classification
—
OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
N - Vyzkumna aktivita podporovana z neverejnych zdroju
Others
Publication year
2021
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 16th International Conference on Polysaccharides – Glycoscience
ISBN
978-80-88307-05-1
ISSN
2336-6796
e-ISSN
2336-6796
Number of pages
3
Pages from-to
110-112
Publisher name
Vysoká škola chemicko-technologická v Praze (VŠCHT Praha)
Place of publication
Praha
Event location
Praha
Event date
Nov 4, 2020
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
000668569900028