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2002 | 05 | 2 |
Tytuł artykułu

Relations between ferulic acid content in wheat coat, and milling quality and colour of grain

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Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Relations between the milling quality and colour of wheat grain, and the content of ferulic acid were studied. It was found that the content of ferulic acid in the bran of the analysed varieties of wheat is a statistically significant feature of a variety which depends on grain size. Next, the colour of wheat grain differentiates winter and spring varieties according to their technologic quality. The analysis of the correlation between the content of ferulic acid in the bran and the colour of wheat grain indicates relations between the colour specified as the average value of grey level occurrence and the content of ferulic acid. The higher the content of ferulic acid in the bran, the lower number of grey level determines the colour of wheat grain surface, i.e. the higher content of ferulic acid, the darker the colour of grain surface.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
05
Numer
2
Opis fizyczny
http://www.ejpau.media.pl/series/volume5/issue2/food/art-15.html
Twórcy
autor
  • University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland
autor
autor
autor
Bibliografia
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  • Andreasen M. F., Christensen L. P., Meyer A. S., Hansen A., 2000. Ferulic acid dehydrodimers in rye (Secale cereale L.). J. Cereal Sci., 31, 303-307.
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  • Lempereur AND., Rouau X., Abecassis J., 1997. Genetic and agronomic variation in arabinoxylan and ferulic acid contents of durum wheat (Triticum durum L.) grain and its milling fractions. J. Cereal Sci., 25, 103-110.
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-d0737245-c6dd-4c25-92a5-339aa75211f0
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