Factors affecting gushing

Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F12%3A%230000692" target="_blank" >RIV/60193697:_____/12:#0000692 - isvavai.cz</a>
Výsledek na webu
<a href="http://www.kvasnyprumysl.cz/en/journal/2012/3/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2012/3/</a>
DOI - Digital Object Identifier
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Jazyk výsledku
angličtina
Název v původním jazyce
Factors affecting gushing
Popis výsledku v původním jazyce
Prediction of gushing in 15 grain samples of spring barley and gushing in malt were determined. Deoxynivalenol content, ergosterol concentration, activity of 1,3-?-glucanase and chitinase and oxalate content were measured in these samples. Zero gushing potential was found in all barley samples. Gushing in malt varied from 4?39 ml. Deoxynivalenol concentration was at a very low level in all studied samples. Activity of stress-induced proteins was higher in malts from the locality Domanínek. Oxalate content presumably did not affect gushing formation in malt.
Název v anglickém jazyce
Factors affecting gushing
Popis výsledku anglicky
Prediction of gushing in 15 grain samples of spring barley and gushing in malt were determined. Deoxynivalenol content, ergosterol concentration, activity of 1,3-?-glucanase and chitinase and oxalate content were measured in these samples. Zero gushing potential was found in all barley samples. Gushing in malt varied from 4?39 ml. Deoxynivalenol concentration was at a very low level in all studied samples. Activity of stress-induced proteins was higher in malts from the locality Domanínek. Oxalate content presumably did not affect gushing formation in malt.

Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Rok uplatnění
2012
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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