Evaluation of biological value of wheat sprout: fat content, fatty acid composition
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Tartalom: https://journal.uni-mate.hu/index.php/aak/article/view/2030
Archívum: Acta Agraria Kaposváriensis
Gyűjtemény: Poster Section
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Cím:
Evaluation of biological value of wheat sprout: fat content, fatty acid composition
Evaluation of biological value of wheat sprout: fat content, fatty acid composition
Létrehozó:
Márton, Melinda
Mándoki, Zsolt
Csapó, János
Kiadó:
Magyar Agrár- és Élettudományi Egyetem Kaposvári Campus Kaposvár Guba S. u. 40. 7400
Dátum:
2010-02-15
Téma:
sprout
chemical changes during germination
fat content
fatty acid composition
Tartalmi leírás:
During our research work fatty acid content of the wheat and wheat sprout was investigated during the germination. It was found that both the saturated and unsaturated fatty acids hardly changed during the germination. The most important saturated fatty acid of the sprout investigated by us is palmitic acid, amount of which hardly changed or even increased during germination. Oleic acid and linoleic acid were present in the highest concentration among the unsaturated fatty acids in the sprout investigated. The concentration of oleic acid remained unchanged during the germination period, and the same applies to linoleic acid. Based on our investigation it can be stated that most of the fatty acids hardly changed during the germination, and there was no verifiable tendency.
Nyelv:
angol
Típus:
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Formátum:
application/pdf
Azonosító:
Forrás:
Acta Agraria Kaposváriensis; Évf. 14 szám 2 (2010): Acta Agraria Kaposváriensis; 319-322
1418-1789
Kapcsolat: