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rdf:type
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Description
| - Spektrální data mouk společně se vybranými znaky zrna a parametry pekařské jakosti byly použity pro odlišení jakostních tříd E, A, B a C, do kterých jsou odrůdy pšenice v ČR zařazovány. Statistický model byl vypracován metodou diskriminační analýzy, jeho přesnost dosáhla 77.1%. Nejspolehlivěji byly identifikovány vzorky ze tříd E a C, tedy nejvyšší pekařské a nepotravinářské jakosti. Pšenice běžné pekařské kvality (třídy A, B) byly identifikovány s menší spolehlivostí. (cs)
- A discrimination analysis model was developed for distinguishing four bread-making categories (E, A, B, C) of wheat varieties according to the Czech classification system by NIR spectroscopy. Principal component analysis was applied to reduce the number of spectral data point (1050 readings). Grain technological quality was described by four traits, baking one by the further four parameters. Discrimination ability of the calibration model achieved a success of 77.1%. The results have shown the model to be able to identify flour samples of high bread making quality (class E) or non-bread-making wheats (class C). Further, it was apparently less able to reliably identify samples of common bread-baking quality (classes A and B).
- A discrimination analysis model was developed for distinguishing four bread-making categories (E, A, B, C) of wheat varieties according to the Czech classification system by NIR spectroscopy. Principal component analysis was applied to reduce the number of spectral data point (1050 readings). Grain technological quality was described by four traits, baking one by the further four parameters. Discrimination ability of the calibration model achieved a success of 77.1%. The results have shown the model to be able to identify flour samples of high bread making quality (class E) or non-bread-making wheats (class C). Further, it was apparently less able to reliably identify samples of common bread-baking quality (classes A and B). (en)
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Title
| - Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy
- Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy (en)
- Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy (cs)
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skos:prefLabel
| - Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy
- Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy (en)
- Discrimination of Czech wheat varieties according to their bread-baking quality by NIR spectroscopy (cs)
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skos:notation
| - RIV/60461373:22330/07:00019055!RIV08-MSM-22330___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/07:00019055
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - NIR spectroscopy; wheat class; wheat quality prediction, discriminant analysis (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - DE - Spolková republika Německo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Hrušková, Marie
- Švec, Ivan
- Jirsa, Ondřej
- Suchánek, Miloslav
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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