Non-traditional forms of cereals-natural fortification of nutritionally valuable substances.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F12%3AN0000014" target="_blank" >RIV/25328859:_____/12:N0000014 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.crf2012.eu/pdf/CRF2012_BoA_21112012_komplet_A4_obal_FINAL.pdf" target="_blank" >http://www.crf2012.eu/pdf/CRF2012_BoA_21112012_komplet_A4_obal_FINAL.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Non-traditional forms of cereals-natural fortification of nutritionally valuable substances.

Popis výsledku v původním jazyce

Poster C 57: 7 th International Conference on Chemical Reactions in Foods, 2012. Enough information gained by the study of vegetational, biological and agricultural features and properties, technological qualities and, last but not least, nutritional composition of respective non-traditional cereals is the prerequisite of their successful use. The aim of our work was to obtain information on some nutritionally valuable substances in the grains of non-traditional cereals. The basic food composition and the content of thiamin, riboflavin, niacin, pyridoxine and pantothenic acid were determined in whole-grain flour of three forms of common wheat (Triticum aestivum L.) with coloured grain ? RU440-6, 'Citrus' and ANK-28B, of two varieties of emmer (Triticum dicoccum Schrank) ? 'Rudico' and 'Tapioszele', and of two forms of barley (Hordeum vulgare L.) ? 'AF Lucius' and KM1057. Unconventional wheat and barley forms were grown under standard field conditions at the localities of Kroměříž and Praha-Ruzyně in the years 2010-2011.

Název v anglickém jazyce

Non-traditional forms of cereals-natural fortification of nutritionally valuable substances.

Popis výsledku anglicky

Poster C 57: 7 th International Conference on Chemical Reactions in Foods, 2012. Enough information gained by the study of vegetational, biological and agricultural features and properties, technological qualities and, last but not least, nutritional composition of respective non-traditional cereals is the prerequisite of their successful use. The aim of our work was to obtain information on some nutritionally valuable substances in the grains of non-traditional cereals. The basic food composition and the content of thiamin, riboflavin, niacin, pyridoxine and pantothenic acid were determined in whole-grain flour of three forms of common wheat (Triticum aestivum L.) with coloured grain ? RU440-6, 'Citrus' and ANK-28B, of two varieties of emmer (Triticum dicoccum Schrank) ? 'Rudico' and 'Tapioszele', and of two forms of barley (Hordeum vulgare L.) ? 'AF Lucius' and KM1057. Unconventional wheat and barley forms were grown under standard field conditions at the localities of Kroměříž and Praha-Ruzyně in the years 2010-2011.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

<a href="/cs/project/QI91B095" target="_blank" >QI91B095: Studium a charakterizace zrnin s vysokou nutriční hodnotou pro speciální pekárenské a pečivárenské využití.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2012

Kód důvěrnosti údajů

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