TY  - CONF
AU  - Đurić, Veselinka
AU  - Mladenov, Novica
AU  - Hristov, Nikola
AU  - Kondić-Špika, Ankica
AU  - Mangova, M.
PY  - 2012
UR  - http://fiver.ifvcns.rs/handle/123456789/1180
AB  - Specific conclusions on wheat quality can be drawn from sedimentation value (SV) obtained by Zeleny test (mL). A shortcoming of this method is a reduction of SV during postharvest wheat storage. We studied the dynamics of SV reduction in 15 NS wheat cultivars differing in technological quality. A series of experiments was performed to establish changes in SV depending on the length of wheat storage at room temperature in laboratory. Wheat samples, taken at one-month intervals, were tested for SV (Zeleny test) for one year. The average SV ranged from 20 to 40 mL. The samples with high initial SV generally had a high intensity of SV decline, especially during the last three months of storage. Linear regression showed a significant linear decrease in SV of 0.7 mL per month during the one-year storage period.
PB  - University of Novi Sad, Faculty of Technology
C3  - CEFood 2012 - Proceedings of 6th Central European Congress on Food
T1  - Effect of storage period on sedimentation value (Zeleny test) in wheat
EP  - 402
SP  - 399
UR  - https://hdl.handle.net/21.15107/rcub_fiver_1180
ER  - 

@conference{
author = "Đurić, Veselinka and Mladenov, Novica and Hristov, Nikola and Kondić-Špika, Ankica and Mangova, M.",
year = "2012",
abstract = "Specific conclusions on wheat quality can be drawn from sedimentation value (SV) obtained by Zeleny test (mL). A shortcoming of this method is a reduction of SV during postharvest wheat storage. We studied the dynamics of SV reduction in 15 NS wheat cultivars differing in technological quality. A series of experiments was performed to establish changes in SV depending on the length of wheat storage at room temperature in laboratory. Wheat samples, taken at one-month intervals, were tested for SV (Zeleny test) for one year. The average SV ranged from 20 to 40 mL. The samples with high initial SV generally had a high intensity of SV decline, especially during the last three months of storage. Linear regression showed a significant linear decrease in SV of 0.7 mL per month during the one-year storage period.",
publisher = "University of Novi Sad, Faculty of Technology",
journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food",
title = "Effect of storage period on sedimentation value (Zeleny test) in wheat",
pages = "402-399",
url = "https://hdl.handle.net/21.15107/rcub_fiver_1180"
}

Đurić, V., Mladenov, N., Hristov, N., Kondić-Špika, A.,& Mangova, M.. (2012). Effect of storage period on sedimentation value (Zeleny test) in wheat. in CEFood 2012 - Proceedings of 6th Central European Congress on Food
University of Novi Sad, Faculty of Technology., 399-402.
https://hdl.handle.net/21.15107/rcub_fiver_1180

Đurić V, Mladenov N, Hristov N, Kondić-Špika A, Mangova M. Effect of storage period on sedimentation value (Zeleny test) in wheat. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:399-402.
https://hdl.handle.net/21.15107/rcub_fiver_1180 .

Đurić, Veselinka, Mladenov, Novica, Hristov, Nikola, Kondić-Špika, Ankica, Mangova, M., "Effect of storage period on sedimentation value (Zeleny test) in wheat" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):399-402,
https://hdl.handle.net/21.15107/rcub_fiver_1180 .