Attributes | Values |
---|
rdf:type
| |
Description
| - Riboflavin (vitamin B2) is essential for humans due to its function in metabolism of amino acids, saccharides and fatty acids. To the most considerable sources of riboflavin intake in the Czech diet belong milk and dairy products, meat and cereals. Wholemeal cereals and their products are considered to be the better sources of this vitamin than scoured cereal products. Determination of the vitamin content in different wholemeal cereal products (flours, breads, pastries, biscuits, pastas) of Czech origin was done by HPLC with UV detection. Riboflavin content of chosen whole grain cereal products decreased in this progression: wholemeal biscuits; whole grain breads; whole wheat, rye and spelt flours; whole wheat and graham pastas and finally different types of wholemeal pastries.
- Riboflavin (vitamin B2) is essential for humans due to its function in metabolism of amino acids, saccharides and fatty acids. To the most considerable sources of riboflavin intake in the Czech diet belong milk and dairy products, meat and cereals. Wholemeal cereals and their products are considered to be the better sources of this vitamin than scoured cereal products. Determination of the vitamin content in different wholemeal cereal products (flours, breads, pastries, biscuits, pastas) of Czech origin was done by HPLC with UV detection. Riboflavin content of chosen whole grain cereal products decreased in this progression: wholemeal biscuits; whole grain breads; whole wheat, rye and spelt flours; whole wheat and graham pastas and finally different types of wholemeal pastries. (en)
|
Title
| - Chromatographic Determination of Riboflavin (Vitamin B2) in Wholemeal Cereal Products
- Chromatographic Determination of Riboflavin (Vitamin B2) in Wholemeal Cereal Products (en)
|
skos:prefLabel
| - Chromatographic Determination of Riboflavin (Vitamin B2) in Wholemeal Cereal Products
- Chromatographic Determination of Riboflavin (Vitamin B2) in Wholemeal Cereal Products (en)
|
skos:notation
| - RIV/70883521:28110/13:43870148!RIV14-MSM-28110___
|
http://linked.open...avai/riv/aktivita
| |
http://linked.open...avai/riv/aktivity
| |
http://linked.open...vai/riv/dodaniDat
| |
http://linked.open...aciTvurceVysledku
| |
http://linked.open.../riv/druhVysledku
| |
http://linked.open...iv/duvernostUdaju
| |
http://linked.open...titaPredkladatele
| |
http://linked.open...dnocenehoVysledku
| |
http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/13:43870148
|
http://linked.open...riv/jazykVysledku
| |
http://linked.open.../riv/klicovaSlova
| - Vitamin B2, riboflavin, determination, HPLC/UV, wholemeal cereals. (en)
|
http://linked.open.../riv/klicoveSlovo
| |
http://linked.open...ontrolniKodProRIV
| |
http://linked.open...v/mistoKonaniAkce
| |
http://linked.open...i/riv/mistoVydani
| |
http://linked.open...i/riv/nazevZdroje
| |
http://linked.open...in/vavai/riv/obor
| |
http://linked.open...ichTvurcuVysledku
| |
http://linked.open...cetTvurcuVysledku
| |
http://linked.open...UplatneniVysledku
| |
http://linked.open...iv/tvurceVysledku
| - Škrovánková, Soňa
- Václavíková, Kateřina
|
http://linked.open...vavai/riv/typAkce
| |
http://linked.open.../riv/zahajeniAkce
| |
issn
| |
number of pages
| |
http://purl.org/ne...btex#hasPublisher
| - Združenie HACCP Consulting
|
http://localhost/t...ganizacniJednotka
| |