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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F10%3A00002873%21RIV11-MSM-16270___
rdf:type
n5:Vysledek skos:Concept
dcterms:description
Anthocyanins are a group of naturally occurring phenolic compounds that are responsible for the coloration of fruits, vegetables, and flowers. They have also many beneficial effects for humus including the reduction in the incidence of coronary heart disease, enhancement of visual acuity, maintenance of normal vascular activity, as well as anticarcinogenic, antimutagenic, anti-inflammatory, and antioxidative properties. Due to their chemical structure anthocyanins are very unstable substances. In general, malvidin, peonidin, petunidin, cyanidin and delphinidin belong to the most stable and the most important anthocyanins and they are more stable at acidic pH values in comparison to alkaline pH values. The most common anthocyanins in purple and blue coloured wheat include cyanidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-rutinoside, malvidin-3-glucoside and peonidin-3-glucoside. These anthocyanins and many other are present in various quantities and their amount depends mainly on the wheat spe Anthocyanins are a group of naturally occurring phenolic compounds that are responsible for the coloration of fruits, vegetables, and flowers. They have also many beneficial effects for humus including the reduction in the incidence of coronary heart disease, enhancement of visual acuity, maintenance of normal vascular activity, as well as anticarcinogenic, antimutagenic, anti-inflammatory, and antioxidative properties. Due to their chemical structure anthocyanins are very unstable substances. In general, malvidin, peonidin, petunidin, cyanidin and delphinidin belong to the most stable and the most important anthocyanins and they are more stable at acidic pH values in comparison to alkaline pH values. The most common anthocyanins in purple and blue coloured wheat include cyanidin-3-glucoside, cyanidin-3-galactoside, cyanidin-3-rutinoside, malvidin-3-glucoside and peonidin-3-glucoside. These anthocyanins and many other are present in various quantities and their amount depends mainly on the wheat spe
dcterms:title
Significance of anthocyanins and their determination in blue and purple coloured wheat Significance of anthocyanins and their determination in blue and purple coloured wheat
skos:prefLabel
Significance of anthocyanins and their determination in blue and purple coloured wheat Significance of anthocyanins and their determination in blue and purple coloured wheat
skos:notation
RIV/62157124:16270/10:00002873!RIV11-MSM-16270___
n3:aktivita
n12:S
n3:aktivity
S
n3:dodaniDat
n6:2011
n3:domaciTvurceVysledku
n8:5162823 n8:5843626 n8:1226533 n8:9606580
n3:druhVysledku
n17:D
n3:duvernostUdaju
n9:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
287259
n3:idVysledku
RIV/62157124:16270/10:00002873
n3:jazykVysledku
n20:eng
n3:klicovaSlova
anthocyanins; determination; extraction; wheat
n3:klicoveSlovo
n4:determination n4:anthocyanins n4:extraction n4:wheat
n3:kontrolniKodProRIV
[031CC61634F1]
n3:mistoKonaniAkce
Budapest, Hungary
n3:mistoVydani
Budapešť
n3:nazevZdroje
Proceedings of the 6th International Congress Pigments in Food
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n6:2010
n3:tvurceVysledku
Randulová, Zdeňka Ošťádalová, Martina Tremlová, Bohuslava Bartl, Pavel
n3:typAkce
n16:WRD
n3:zahajeniAkce
2010-01-01+01:00
s:numberOfPages
3
n18:hasPublisher
Hungarian Association for Buiatrics
n15:isbn
978-963-9970-04-5
n13:organizacniJednotka
16270