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Pregled bibliografske jedinice broj: 536384

Degradation of wheat quality under Fusarium infection


Horvat, Daniela; Drezner, Georg; Španić, Valentina; Dvojković, Krešimir; Magdić, Damir; Nevistić, Ante; Lukinac, Jasmina; Šimić, Gordana; Sudar, Rezica
Degradation of wheat quality under Fusarium infection // 6th International Congress "Flour-Bread '11, 8th Croatian Congress of Cereal Technologists, Brašno-Kruh '11. Book of Abstract / Koceva Komlenić, Daliborka (ur.).
Osijek: Faculty of Food Technology Osijek University of Osijek, Croatia, 2011. (predavanje, međunarodna recenzija, sažetak, znanstveni)


Naslov
Degradation of wheat quality under Fusarium infection

Autori
Horvat, Daniela ; Drezner, Georg ; Španić, Valentina ; Dvojković, Krešimir ; Magdić, Damir ; Nevistić, Ante ; Lukinac, Jasmina ; Šimić, Gordana ; Sudar, Rezica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
6th International Congress "Flour-Bread '11, 8th Croatian Congress of Cereal Technologists, Brašno-Kruh '11. Book of Abstract / Koceva Komlenić, Daliborka - Osijek : Faculty of Food Technology Osijek University of Osijek, Croatia, 2011

Skup
6th International Congress "Flour-Bread '11, 8th Croatian Congress of Cereal Technologists, Brašno-kruh '11.

Mjesto i datum
Opatija, Hrvatska, 12-14.10.2011

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fusarium culmorum; dough physical properties; baking performance; gluten proteins; DON

Sažetak
Contamination of cereals by Fusarium spp. and their mycotoxins may affect grain yield and quality for baking and feeding and represent a potential risk to human and animal health. Wheat (Triticum aestivum L.) samples differing in baking quality and their resistances to Fusarium disease were collected from experimental field of the Agricultural Institute Osijek in 2009. This study examined the influence of Fusarium culmorum infection on wheat baking quality in compare with control group exposed to natural infection without fungicide treatment. Wheat, flour and dough rheological properties, baking tests, HPLC analyses of gluten proteins and DON content determination were performed. Fusarium infection had significant impact on wheat baking quality and gluten proteins ratios and amounts. The extent of the effects appeared to be cultivar specific. There was a significant relationship between the percentage of Fusarium colonized kernels (FKC %) and DON content (r= 0.70).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
073-0730718-0598 - Razvoj nove germplazme u oplemenjivanju kvantitativnih svojstava pšenice (Georg Drezner, )
113-1130471-0451 - Prijenos topline i toplinska svojstva pri procesiranju hrane (Bernarda Šeruga, )
113-1130471-0592 - Nedestruktivne metode u procesima proizvodnje i čuvanja hrane (Damir Magdić, )

Ustanove
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Horvat, Daniela; Drezner, Georg; Španić, Valentina; Dvojković, Krešimir; Magdić, Damir; Nevistić, Ante; Lukinac, Jasmina; Šimić, Gordana; Sudar, Rezica
Degradation of wheat quality under Fusarium infection // 6th International Congress "Flour-Bread '11, 8th Croatian Congress of Cereal Technologists, Brašno-Kruh '11. Book of Abstract / Koceva Komlenić, Daliborka (ur.).
Osijek: Faculty of Food Technology Osijek University of Osijek, Croatia, 2011. (predavanje, međunarodna recenzija, sažetak, znanstveni)
Horvat, D., Drezner, G., Španić, V., Dvojković, K., Magdić, D., Nevistić, A., Lukinac, J., Šimić, G. & Sudar, R. (2011) Degradation of wheat quality under Fusarium infection. U: Koceva Komlenić, D. (ur.)6th International Congress "Flour-Bread '11, 8th Croatian Congress of Cereal Technologists, Brašno-Kruh '11. Book of Abstract.
@article{article, editor = {Koceva Komleni\'{c}, D.}, year = {2011}, pages = {28}, keywords = {Fusarium culmorum, dough physical properties, baking performance, gluten proteins, DON}, title = {Degradation of wheat quality under Fusarium infection}, keyword = {Fusarium culmorum, dough physical properties, baking performance, gluten proteins, DON}, publisher = {Faculty of Food Technology Osijek University of Osijek, Croatia}, publisherplace = {Opatija, Hrvatska} }