TY  - CONF
AU  - Mastilović, Jasna
AU  - Torbica, Aleksandra
AU  - Živančev, Dragan
AU  - Pojić, Milica
AU  - Radusin, T.
PY  - 2009
UR  - http://fiver.ifvcns.rs/handle/123456789/764
AB  - The properties of gluten complex of 6 different wheat varieties from the Novi Sad breeding center were examined by standard and novel micro- and macro-methods in evaluation of wheat gluten properties for purposes of their application in both breeding and quality evaluation processes. The varieties were chosen on the basis their protein content level and glutenin/gliadin ratio. The macro-method analysis of rheological properties included standard widely used methods such as Farinograph, Extensograph, Alveograph but also the methods which are not so widely applied in routine evaluation of wheat gluten complex properties determination such as mixolab. The estimation of quality of wheat varieties was also performed by near infrared spectroscopy method (NIRS) and automatic capillary electrophoresis. The obtained results showed different relations among determined parameters indicating gluten properties.
PB  - Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Cereal Processing Technology
C3  - Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol
T1  - Development of novel approaches for micro- and macro methods based evaluation of wheat varieties
EP  - 44
SP  - 39
UR  - https://hdl.handle.net/21.15107/rcub_fiver_764
ER  - 

@conference{
author = "Mastilović, Jasna and Torbica, Aleksandra and Živančev, Dragan and Pojić, Milica and Radusin, T.",
year = "2009",
abstract = "The properties of gluten complex of 6 different wheat varieties from the Novi Sad breeding center were examined by standard and novel micro- and macro-methods in evaluation of wheat gluten properties for purposes of their application in both breeding and quality evaluation processes. The varieties were chosen on the basis their protein content level and glutenin/gliadin ratio. The macro-method analysis of rheological properties included standard widely used methods such as Farinograph, Extensograph, Alveograph but also the methods which are not so widely applied in routine evaluation of wheat gluten complex properties determination such as mixolab. The estimation of quality of wheat varieties was also performed by near infrared spectroscopy method (NIRS) and automatic capillary electrophoresis. The obtained results showed different relations among determined parameters indicating gluten properties.",
publisher = "Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Cereal Processing Technology",
journal = "Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol",
title = "Development of novel approaches for micro- and macro methods based evaluation of wheat varieties",
pages = "44-39",
url = "https://hdl.handle.net/21.15107/rcub_fiver_764"
}

Mastilović, J., Torbica, A., Živančev, D., Pojić, M.,& Radusin, T.. (2009). Development of novel approaches for micro- and macro methods based evaluation of wheat varieties. in Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Department of Cereal Processing Technology., 39-44.
https://hdl.handle.net/21.15107/rcub_fiver_764

Mastilović J, Torbica A, Živančev D, Pojić M, Radusin T. Development of novel approaches for micro- and macro methods based evaluation of wheat varieties. in Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol. 2009;:39-44.
https://hdl.handle.net/21.15107/rcub_fiver_764 .

Mastilović, Jasna, Torbica, Aleksandra, Živančev, Dragan, Pojić, Milica, Radusin, T., "Development of novel approaches for micro- and macro methods based evaluation of wheat varieties" in Proceedings of 5th International Congress FLOUR-BREAD 2009 - 7th Croatian Congress of Cereal Technol (2009):39-44,
https://hdl.handle.net/21.15107/rcub_fiver_764 .