Composition of whole and refined meals of Kamut (T. turanicum Jakubz.) under southern Italian conditions. (Contributo in atti di convegno)

Type

• Prodotto della ricerca (Classe)
• Contributo in atti di convegno (Classe)

Label

• Composition of whole and refined meals of Kamut (T. turanicum Jakubz.) under southern Italian conditions. (Contributo in atti di convegno) (literal)

Anno

• 2009-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.3303/CET0917149 (literal)

Alternative label

• Piergiovanni A.R., Simeone R., Pasqualone A. (2009)
  Composition of whole and refined meals of Kamut (T. turanicum Jakubz.) under southern Italian conditions.
  in Ninth International Conference on Chemical and Process Engineering ICheap, Roma (Italy), 10-13 maggio 2009
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Piergiovanni A.R., Simeone R., Pasqualone A. (literal)

Pagina inizio

• 891 (literal)

Pagina fine

• 896 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://www.aidic.it/cet/09/17/149.pdf (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 17 (literal)

Rivista

• Chemical Engineering transactions (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali

• 6 (literal)

Note

• ISI Web of Science (WOS) (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Piergiovanni A.R.,IGV-CNR Simeone R., Pasqualone A. Università di Bari (literal)

Titolo

• Composition of whole and refined meals of Kamut (T. turanicum Jakubz.) under southern Italian conditions. (literal)

Abstract

• Due to the need for crop diversification and sustainable agriculture, and the increasing demand of healthy foods, a renewed interest in the so-called 'ancient wheats' took place in the last decades. In this study, whole and refined meals of Oriental wheat accession QK-77, registered as Kamut (R), were compared with four cultivars, one each for common wheat, cv. Rio, durum wheat, cv. Norba, emmer, cv. Farvento, and spelt, cv. Forenza. Fifteen parameters related to meal composition were investigated. Kamut (R), emmer and spelt cultivars showed the higher protein and ash contents. Distinctive traits of Kamut were higher amounts of selenium and pigments. To better perceive the differences among the cultivars, data were submitted to the Principal Component Analysis (PICA). Two sub-groups, corresponding to whole and refined meals, were distinguishable in the three-dimensional plot. Overall compositional traits of Kamut meals were comparable with those of cv. Norba. (literal)

Prodotto di

• Istituto di Bioscienze e Biorisorse (IBBR) (Istituto)
• Gestione e valorizzazione delle risorse genetiche vegetali con tecniche innovative (AG.P02.005.001) (Modulo)

Autore CNR

• ANGELA ROSA PIERGIOVANNI (Persona)

Insieme di parole chiave

• Parole chiave di "Composition of whole and refined meals of Kamut (T. turanicum Jakubz.) under southern Italian conditions." (Insieme di parole chiave)

Incoming links:

Prodotto

• Istituto di Bioscienze e Biorisorse (IBBR) (Istituto)
• Gestione e valorizzazione delle risorse genetiche vegetali con tecniche innovative (AG.P02.005.001) (Modulo)

Autore CNR di

• ANGELA ROSA PIERGIOVANNI (Persona)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Chemical Engineering transactions (Rivista)

Insieme di parole chiave di

• Parole chiave di "Composition of whole and refined meals of Kamut (T. turanicum Jakubz.) under southern Italian conditions." (Insieme di parole chiave)