About: EFFECT OF REACTION TIME ON THE ACETYLATION OF WHEAT B- STARCH AND CHARACTERIZATION OF THE PRODUCT

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Wheat B-starch in native or pre-gelatinized form was acetylated at various reaction times for temperatures in the range of 115-128 °C. The following parameters of the dried and grinded product were studied: particle size measured by image analysis and laser diffraction, degree of substitution by measurement of 1H NMR spectra and FT-IR spectra, crystalline structure by X-ray diffraction pattern, temperature and enthalpy of gelatinization. Wheat B-starch in native or pre-gelatinized form was acetylated at various reaction times for temperatures in the range of 115-128 °C. The following parameters of the dried and grinded product were studied: particle size measured by image analysis and laser diffraction, degree of substitution by measurement of 1H NMR spectra and FT-IR spectra, crystalline structure by X-ray diffraction pattern, temperature and enthalpy of gelatinization. (en)
Title	EFFECT OF REACTION TIME ON THE ACETYLATION OF WHEAT B- STARCH AND CHARACTERIZATION OF THE PRODUCT EFFECT OF REACTION TIME ON THE ACETYLATION OF WHEAT B- STARCH AND CHARACTERIZATION OF THE PRODUCT (en)
skos:prefLabel	EFFECT OF REACTION TIME ON THE ACETYLATION OF WHEAT B- STARCH AND CHARACTERIZATION OF THE PRODUCT EFFECT OF REACTION TIME ON THE ACETYLATION OF WHEAT B- STARCH AND CHARACTERIZATION OF THE PRODUCT (en)
skos:notation	RIV/60461373:22330/10:00024143!RIV11-GA0-22330___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GA525/09/0607), Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Šárka, Evžen Hrušková, Kateřina Maixner, Jaroslav Bubník, Zdeněk Hrabal, Richard Koláček, Jaroslav
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	256129
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024143
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	B-starch; starch acetylation; degree of substitution; crystallinity; particle size (en)
http://linked.open.../riv/klicoveSlovo	B-starch particle size crystallinity degree of substitution starch acetylation
http://linked.open...ontrolniKodProRIV	[F9A0643A3867]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	Proceedings of the 6th International Conference on Polysaccharides-Glycoscience
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...vavai/riv/projekt	Biodegradable composites based on B-starch for agriculture applications
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Bubník, Zdeněk Hrušková, Kateřina Maixner, Jaroslav Prokopová, Dana Sikora, Antonín Šárka, Evžen Hrabal, Richard Koláček, Jaroslav
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open...ain/vavai/riv/wos	000287421800056
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	6 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Česká společnost chemická
https://schema.org/isbn	978-80-86238-78-4
http://localhost/t...ganizacniJednotka	22330
is http://linked.open...avai/riv/vysledek of	EFFECT OF REACTION TIME ON THE ACETYLATION OF WHEAT B- STARCH AND CHARACTERIZATION OF THE PRODUCT

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