This HTML5 document contains 49 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n15http://localhost/temp/predkladatel/
n10http://linked.opendata.cz/resource/domain/vavai/projekt/
n6http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n9http://linked.opendata.cz/resource/domain/vavai/subjekt/
n8http://linked.opendata.cz/ontology/domain/vavai/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n17http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F60461373%3A22330%2F12%3A43894597%21RIV13-MSM-22330___/
n13http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n14http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n18http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n5http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n16http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n11http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n12http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F12%3A43894597%21RIV13-MSM-22330___
rdf:type
n8:Vysledek skos:Concept
dcterms:description
This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis (PCA) was used on Fourier transform-infrared (FT-IR) spectra in the 1200-800 cm-1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality. This work is focused on the characterization and rapid analytical determination of cereal flour quality with regard to nutritional and breadmaking quality. Starch, protein and non-starch polysaccharides are the main components of cereals. The content and quality of proteins and content of damaged starch is important because of the technological quality of flours. The high content of high molecular weight proteins is substantial for bread technology especially, while soluble protein fractions and non-starch polysaccharides are important for nutrition. The set of wheat, barley and rye flours and their blends were analyzed and their properties and their qualitative parameters were determined. Principal component analysis (PCA) was used on Fourier transform-infrared (FT-IR) spectra in the 1200-800 cm-1 wavenumber region and significant correlations of various nutritional and breadmaking parameters were observed. Results showed that the FT-IR spectroscopy and PCA can serve for rapid screening and classification of cereal flour quality.
dcterms:title
The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour
skos:prefLabel
The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour The advanced approaches to nutritional and breadmaking quality of wheat, barley and rye flour
skos:notation
RIV/60461373:22330/12:43894597!RIV13-MSM-22330___
n8:predkladatel
n9:orjk%3A22330
n3:aktivita
n18:P n18:I
n3:aktivity
I, P(QI111B053)
n3:cisloPeriodika
únor
n3:dodaniDat
n12:2013
n3:domaciTvurceVysledku
n6:4375548 n6:1683179 n6:8501726 n6:2569027 n6:9869557
n3:druhVysledku
n16:J
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
121161
n3:idVysledku
RIV/60461373:22330/12:43894597
n3:jazykVysledku
n5:eng
n3:klicovaSlova
Cereals, flour, quality, FT-IR spectroscopy, PCA.
n3:klicoveSlovo
n13:quality n13:flour n13:PCA. n13:Cereals n13:FT-IR%20spectroscopy
n3:kodStatuVydavatele
US - Spojené státy americké
n3:kontrolniKodProRIV
[4879480B2E14]
n3:nazevZdroje
Journal of Food Science and Engineering
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
5
n3:projekt
n10:QI111B053
n3:rokUplatneniVysledku
n12:2012
n3:svazekPeriodika
2
n3:tvurceVysledku
Velebná, Nikoleta Budilová, Eva Krejčířová, Lucie Honců, Iva Sluková, Marcela
s:issn
2159-5828
s:numberOfPages
9
n15:organizacniJednotka
22330