Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе:
https://open.uns.ac.rs/handle/123456789/6481
Nаziv: | Determination of the content of buckwheat and wheat flours in bread using GC-MS and multivariate analysis | Аutоri: | Psodorov, Đorđe Ačanski, Marijana Psodorov, Đorđe Vujić Đ. Pastor, Kristian |
Dаtum izdаvаnjа: | 1-јан-2015 | Čаsоpis: | Journal of Food and Nutrition Research | Sažetak: | © 2015 National Agricultural and Food Centre (Slovakia). This paper reports on the analysis of carbohydrate components in bread crusts, made of seven controlled mixtures of buckwheat and wheat flour. These were mono-, disaccharides and some heterocyclic compounds derivatized into their corresponding trimethylsilyl ethers and analysed by a gas chromatography-mass spectrometry system. Selected ion monitoring (SIM) chromatograms with m/z signals of 73, 204 and 217 were selected from total ion current (TIC) chromatograms, as the selected ions are known to be characteristic for silylated carbohydrates. Programmes AMDIS (Version 2.66) and NIST (MS Search Version 2.0), and NIST08 library (National Institute of Standards and Technology, Gaithersburg, Maryland, USA) were used to confirm the presence of carbohydrates. The aim was to evaluate applicability of multivariate analysis of the stated components to determination of the content of buckwheat flour in bread, made of a mixture of buckwheat and wheat flours. It was sufficient to use the principal component analysis and a dendrogram to clearly present the proportion of buckwheat flour in bread. | URI: | https://open.uns.ac.rs/handle/123456789/6481 | ISSN: | 13368672 |
Nаlаzi sе u kоlеkciјаmа: | PMF Publikacije/Publications TF Publikacije/Publications |
Prikаzаti cеlоkupаn zаpis stаvki
SCOPUSTM
Nаvоđеnjа
3
prоvеrеnо 22.02.2020.
Prеglеd/i stаnicа
35
Prоtеklа nеdеljа
5
5
Prоtеkli mеsеc
2
2
prоvеrеnо 10.05.2024.
Google ScholarTM
Prоvеritе
Stаvkе nа DSpace-u su zаštićеnе аutоrskim prаvimа, sа svim prаvimа zаdržаnim, оsim аkо nije drugačije naznačeno.