Effect of Fusarium spp. contamination on baking quality of wheat
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A75057" target="_blank" >RIV/60460709:41210/17:75057 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/60076658:12220/17:43896736
Výsledek na webu
<a href="http://dx.doi.org/http://dx.doi.org/10.5772/67657" target="_blank" >http://dx.doi.org/http://dx.doi.org/10.5772/67657</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/http://dx.doi.org/10.5772/67657" target="_blank" >http://dx.doi.org/10.5772/67657</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Effect of Fusarium spp. contamination on baking quality of wheat
Popis výsledku v původním jazyce
The effect of Fusarium spp. contamination on baking quality of winter common wheat and spelt wheat from different growing systems (organic and conventional) was evaluated by the standard technological quality characteristics and by the rheological system Mixolab. The content of Fusarium spp. mycotoxins (DON, D3G, 3-ADON, ZON) was determined, too. Significantly worse standard technological quality parameters and rheological parameters were determined for artificially inoculated variants of both evaluated wheat species. Statistically significant negative correlation coefficients were discovered between content of mycotoxins and many of technological characteristics, for example DON content and Zeleny sedimentation for common wheat and spelt (- 0,60, -0,66), and also between DON content and volume weight (-0,63, -0,95) for both wheat species. Resulted Mixolab parameters confirmed, that Fusarium spp. infection worsens both protein and starch characteristics for both wheat species. However, effect of Fusa
Název v anglickém jazyce
Effect of Fusarium spp. contamination on baking quality of wheat
Popis výsledku anglicky
The effect of Fusarium spp. contamination on baking quality of winter common wheat and spelt wheat from different growing systems (organic and conventional) was evaluated by the standard technological quality characteristics and by the rheological system Mixolab. The content of Fusarium spp. mycotoxins (DON, D3G, 3-ADON, ZON) was determined, too. Significantly worse standard technological quality parameters and rheological parameters were determined for artificially inoculated variants of both evaluated wheat species. Statistically significant negative correlation coefficients were discovered between content of mycotoxins and many of technological characteristics, for example DON content and Zeleny sedimentation for common wheat and spelt (- 0,60, -0,66), and also between DON content and volume weight (-0,63, -0,95) for both wheat species. Resulted Mixolab parameters confirmed, that Fusarium spp. infection worsens both protein and starch characteristics for both wheat species. However, effect of Fusa
Klasifikace
Druh
C - Kapitola v odborné knize
CEP obor
—
OECD FORD obor
40101 - Agriculture
Návaznosti výsledku
Projekt
Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2017
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název knihy nebo sborníku
In: Wanyera R. and Owuoche J. (Ed.). Wheat improvement, management and utilization
ISBN
978-953-51-3151-9
Počet stran výsledku
16
Strana od-do
329-344
Počet stran knihy
381
Název nakladatele
InTech
Místo vydání
Rieka, Croatia
Kód UT WoS kapitoly
—