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Determination of ergot alkaloids in rye and rye flour
Mycotoxin Research, 2006An effective and timesaving analytical method was developed for the determination of 12 ergot alkaloids (ergometrine, ergotamine, ergocristine, α-ergokryptine, ergosine, ergocornine, and their respective -inine isomers) in rye and rye flour. Samples were extracted with dichloromethane/ethyl acetate/methanol/aqueous ammonia (25%) (50/25/5/1, v/v/v/v ...
C, Müller +3 more
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Rye flour enriched with arabinoxylans in rye bread making
Food Science and Technology International, 2013The aim of the study was to investigate physical and chemical properties of preparations of water soluble arabinoxylans (arabinoxylan-enriched flour) obtained by industrial method and their derivatives (obtained by hydrolysis and cross-linking of aranbinoxylans), as well as their impact on baking properties of rye flours.
Krzysztof, Buksa +3 more
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Rye flour, wholemeal breads and rye breads
1993In comparison with other cereals, rye is produced in smaller quantities, and can be grown in regions with a cooler climate and on soils of lower fertility. In the past, the traditional regions of rye production were central and eastern Europe. In 1990 total world production of rye reached 37 million tonnes.
J. Příhoda, J. Holas, J. Kratochvíl
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