Determination of primary metabolites in cereal milling fractions

Eva Ivanišová , Miroslav Ondrejovič , Barbara Mickowska , Stanislav Šilhár , Tatiana Bojňanská


The aim of this study was to determine of primary metabolites (content of starch, total dietary fibre, reducing sugars, proteins and amino acids) in four milling fractions of selected cereals (barley, wheat, oat, spelt, rye, triticale) grew in the year 2009. It was found that flour fractions (break flour and reduction flour) showed the lower content of primary metabolites than bran fractions (fine bran and coarse bran). The aim of this study was also to mention the potential use of bran parts of grain - substances from these parts can be isolated and after treatment, which causes their efficiently usable for human body, they can be used for fortification of wide range of food products.
Author Eva Ivanišová
Eva Ivanišová,,
, Miroslav Ondrejovič
Miroslav Ondrejovič,,
, Barbara Mickowska (FoFT / DoToCaC / MCoFM)
Barbara Mickowska,,
- Małopolska Center of Food Monitoring
, Stanislav Šilhár
Stanislav Šilhár,,
, Tatiana Bojňanská
Tatiana Bojňanská,,
Journal seriesThe Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, (B 7 pkt)
Issue year2013
Publication size in sheets0.5
Keywords in Englishcereals, primary metabolites, milling fractions
Internal identifierWTŻ/2013/102
Languageen angielski
LicenseOther; author's original; Other open licence; after publication
Score (nominal)7
ScoreMinisterial score = 7.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 7.0, 26-07-2017, ArticleFromJournal
Citation count*
Additional fields
Finansowaniethis work was supported by the grants No. APVV-LPP-0251-07 and KEGA 01SPU-4/2011.
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