About: Non-traditional forms of cereals-natural fortification of nutritionally valuable substances. Poster: 7 th International Conference on Chemical Reactions in Foods,2012

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About: Non-traditional forms of cereals-natural fortification of nutritionally valuable substances. Poster: 7 th International Conference on Chemical Reactions in Foods,2012 Goto Sponge NotDistinct Permalink

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rdfs:seeAlso	http://www.crf2012.eu/pdf/CRF2012_BoA_21112012_komplet_A4_obal_FINAL.pdf
Description	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. 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. (en)
Title	Non-traditional forms of cereals-natural fortification of nutritionally valuable substances. Poster: 7 th International Conference on Chemical Reactions in Foods,2012 Non-traditional forms of cereals-natural fortification of nutritionally valuable substances. Poster: 7 th International Conference on Chemical Reactions in Foods,2012 (en)
skos:prefLabel	Non-traditional forms of cereals-natural fortification of nutritionally valuable substances. Poster: 7 th International Conference on Chemical Reactions in Foods,2012 Non-traditional forms of cereals-natural fortification of nutritionally valuable substances. Poster: 7 th International Conference on Chemical Reactions in Foods,2012 (en)
skos:notation	RIV/00027022:_____/12:00000335!RIV13-MZE-00027022
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI91B095)
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Gabrovská, Dana Fiedlerová, Vlasta Ouhrabková, Jarmila Paulíčková, Ivana Mašková, Eva
http://linked.open.../riv/druhVysledku	O - Ostatní výsledky nezařaditelné do žádného z výše uvedených druhů výsledku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	154446
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/12:00000335
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	non-traditional cereals; wheat; emmer; barley; vitamins (en)
http://linked.open.../riv/klicoveSlovo	emmer barley wheat non-traditional cereals vitamins
http://linked.open...ontrolniKodProRIV	[DC0E21018AC6]
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Study and characterization of the cereals with high nutritive value for special bakery and pastry utilization.
http://linked.open...UplatneniVysledku	2012
http://linked.open...iv/tvurceVysledku	Stehno, Zdeněk Vaculová, Kateřina Fiedlerová, Vlasta Gabrovská, Dana Mašková, Eva Ouhrabková, Jarmila Laknerová, Ivana

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