About: Evaluation of emmer wheat genetic resources aimed at dietary food production

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Evaluation of emmer wheat genetic resources aimed at dietary food production Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	With the aim to select varieties or landraces for their possible further use we, tested the set of 8 emmer wheat genetic resources. There were tested the main grain components, bread making characteristics and contents of health supporting chemical substances such as total dietary fibre content, content of total polyphenols plus catechin and ferulic acid contents, vitamins of the B group and E plus total content of carotenoids. Tests of bread making quality confirmed that emmer wheat grain is much more suitable for other purposes than for bread preparation. The results indicate the possibilities to select emmer wheat genotypes differing in grain composition and containing compounds with positive effects on human health. Among the tested emmer wheat accessions the Rudico variety had a complex of positive characteristics such as content of total dietary fibre, total polyphenol content with prevailing catechin and the highest amount of B group vitamins such as B1, B2, niacin, pantothenic acid and B6. With the aim to select varieties or landraces for their possible further use we, tested the set of 8 emmer wheat genetic resources. There were tested the main grain components, bread making characteristics and contents of health supporting chemical substances such as total dietary fibre content, content of total polyphenols plus catechin and ferulic acid contents, vitamins of the B group and E plus total content of carotenoids. Tests of bread making quality confirmed that emmer wheat grain is much more suitable for other purposes than for bread preparation. The results indicate the possibilities to select emmer wheat genotypes differing in grain composition and containing compounds with positive effects on human health. Among the tested emmer wheat accessions the Rudico variety had a complex of positive characteristics such as content of total dietary fibre, total polyphenol content with prevailing catechin and the highest amount of B group vitamins such as B1, B2, niacin, pantothenic acid and B6. (en)
Title	Evaluation of emmer wheat genetic resources aimed at dietary food production Evaluation of emmer wheat genetic resources aimed at dietary food production (en)
skos:prefLabel	Evaluation of emmer wheat genetic resources aimed at dietary food production Evaluation of emmer wheat genetic resources aimed at dietary food production (en)
skos:notation	RIV/00027006:_____/11:00001313!RIV12-MZE-00027006
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QH82272), P(QI91B095)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Dotlačil, Ladislav Stehno, Zdeněk Bradová, Jana
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav rostlinné výroby, v.v.i.
http://linked.open...dnocenehoVysledku	198299
http://linked.open...ai/riv/idVysledku	RIV/00027006:_____/11:00001313
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	emmer wheat; Triticum diccocon; grain quality; HMW glutenin subunits; polyphenols; vitamins; wheat genetic resources (en)
http://linked.open.../riv/klicoveSlovo	HMW glutenin subunits grain quality Triticum diccocon emmer wheat wheat genetic resources polyphenols vitamins
http://linked.open...odStatuVydavatele	IN - Indická republika
http://linked.open...ontrolniKodProRIV	[CAE08A1DD266]
http://linked.open...i/riv/nazevZdroje	Journal of Life Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	12 (xsd:int)
http://linked.open...vavai/riv/projekt	Study and characterization of the cereals with high nutritive value for special bakery and pastry utilization. Utilization of spring forms of selected wheat varieties in organic farming.
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	5
http://linked.open...iv/tvurceVysledku	Bradová, Jana Capouchová, I. Konvalina, P. Stehno, Zdeněk Dotlačil, Ladislav Fiedlerová, V. Gabrovská, D. Holasová, M. Mašková, E. Ouhrabková, J. Paulíčková, I. Winterová, R.
issn	1934-7391
number of pages	6 (xsd:int)

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software