Detail publikace

Comparison of amino acid profiles and spectroscopic characteristics of some spelt flours

TOBOLKOVÁ, B. BEDNÁRIKOVÁ, A. POLOVKA, M. SUHAJ, M.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

The profile of amino acids comprising twenty free amino acids was determined by HPLC/ESI-MS method in spelt flour aqueous extracts. Besides that, antioxidant and radical-scavenging properties of spelt extracts in 50% ethanol/water solution (v/v) were evaluated using DPPH and ABTS assays by EPR and UV-VIS spectroscopy.

Klíčová slova

spelt flour, antioxidant capacity, polyphenols, aminoacid profile

Autoři

TOBOLKOVÁ, B.; BEDNÁRIKOVÁ, A.; POLOVKA, M.; SUHAJ, M.

Vydáno

14. 11. 2013

Nakladatel

Institute of Chemical Technology

Místo

Praha

ISBN

978-80-7080-836-8

Kniha

Chemical Reactions in Foods VII - Book of abstracts

Edice

Číslo edice

Strany od

295

Strany do

295

Strany počet

BibTex

@misc{BUT101120,
  author="TOBOLKOVÁ, B. and BEDNÁRIKOVÁ, A. and POLOVKA, M. and SUHAJ, M.",
  title="Comparison of amino acid profiles and spectroscopic characteristics of some spelt flours",
  booktitle="Chemical Reactions in Foods VII - Book of abstracts",
  year="2013",
  series="1",
  edition="1",
  pages="295--295",
  publisher="Institute of Chemical Technology",
  address="Praha",
  isbn="978-80-7080-836-8",
  note="abstract"
}