About: Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Acrylamide is formed via the Maillard reaction in heat-treated carbohydrate-rich foods. Asparagine content in wheat flour was increasing at higher nitrogen doses, and nitrogen dose from 0 to 180 kg/ha increased the asparagine content to about 250%. The highest asparagine levels were determined at early spring nitrogen application. In the year 2006 with high leaf disease infestation, fungicide treatment decreased asparagine content at higher nitrogen doses. In 2007, the effect of leaf disease control did not express in respect of very low infestation level. Close relationship between protein content and free asparagine in wheat flour was determined when leaf disease stress (fungicide treatment) and drought stress (year) were constant. Asparagine content was influenced by wheat genotype. Effect of higher intensity was lower as compared to nitrogen nutrition, with regard to compensatory effect of fungicide treatments. Glucose in wheat flour decreased with fungicide treatment and total intensity level. Acrylamide is formed via the Maillard reaction in heat-treated carbohydrate-rich foods. Asparagine content in wheat flour was increasing at higher nitrogen doses, and nitrogen dose from 0 to 180 kg/ha increased the asparagine content to about 250%. The highest asparagine levels were determined at early spring nitrogen application. In the year 2006 with high leaf disease infestation, fungicide treatment decreased asparagine content at higher nitrogen doses. In 2007, the effect of leaf disease control did not express in respect of very low infestation level. Close relationship between protein content and free asparagine in wheat flour was determined when leaf disease stress (fungicide treatment) and drought stress (year) were constant. Asparagine content was influenced by wheat genotype. Effect of higher intensity was lower as compared to nitrogen nutrition, with regard to compensatory effect of fungicide treatments. Glucose in wheat flour decreased with fungicide treatment and total intensity level. (en)
Title	Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread (en)
skos:prefLabel	Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread (en)
skos:notation	RIV/25328859:_____/09:#0000453!RIV10-MZE-25328859
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(2B06168), P(QG50041), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Váňová, Marie Klem, Karel Martinek, Petr Večerková, Lenka
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	Agrotest fyto, s.r.o.
http://linked.open...dnocenehoVysledku	312419
http://linked.open...ai/riv/idVysledku	RIV/25328859:_____/09:#0000453
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	acrylamide precursors; nitrogen nutrition; leaf disease control; wheat genotype (en)
http://linked.open.../riv/klicoveSlovo	nitrogen nutrition acrylamide precursors leaf disease control wheat genotype
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[98E7B73ED34D]
http://linked.open...i/riv/nazevZdroje	Plant, Soil and Environment
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Quality and safety factors and their relationship with cereal quality parameters Strategies for chemical safety of heat-processed foodstuffs prepared from potatoes and cereals
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	55
http://linked.open...iv/tvurceVysledku	Bartáčková, Veronika Hajšlová, Jana Martinek, Petr Klem, Karel Váňová, Marie Bucher, Petr Večerková, Lenka
http://linked.open...ain/vavai/riv/wos	000267192300002
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1214-1178
number of pages	9 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread Effects of nitrogen nutrition, fungicide treatment and wheat genotype on free asparagine and reducing sugars content as precursors of acrylamide formation in bread

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