Chromatographic Determination of Riboflavin (Vitamin B2) in Wholemeal Cereal Products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F13%3A43870148" target="_blank" >RIV/70883521:28110/13:43870148 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Chromatographic Determination of Riboflavin (Vitamin B2) in Wholemeal Cereal Products

Original language description

Riboflavin (vitamin B2) is essential for humans due to its function in metabolism of amino acids, saccharides and fatty acids. To the most considerable sources of riboflavin intake in the Czech diet belong milk and dairy products, meat and cereals. Wholemeal cereals and their products are considered to be the better sources of this vitamin than scoured cereal products. Determination of the vitamin content in different wholemeal cereal products (flours, breads, pastries, biscuits, pastas) of Czech originwas done by HPLC with UV detection. Riboflavin content of chosen whole grain cereal products decreased in this progression: wholemeal biscuits; whole grain breads; whole wheat, rye and spelt flours; whole wheat and graham pastas and finally different types of wholemeal pastries.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

O - Projekt operacniho programu

Publication year

2013

Confidentiality

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

Article name in the collection

Potravinárstvo

ISBN

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ISSN

1337-0960

e-ISSN

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Number of pages

4

Pages from-to

222-225

Publisher name

Združenie HACCP Consulting

Place of publication

Nitrianske Hrnčiarovce

Event location

Smolenice

Event date

Mar 21, 2013

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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