English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Five samples of bread were prepared by mixing wheat and buckwheat flour. The buckwheat flour content was raised from 0, 20, 40, 50 to 60%. Fatty acids were extracted with hexane from crusts and crumbs of bread, and afterwards derivatised with TMSH (trimethylsulfonium hydroxide in methanol) into corresponding methyl esters and subjected to the analysis on a GC-MS device. Only the areas of methyl esters of the minor fatty acids: eicosenoic (C20:1), eicosanoic (C20:0) and docosanoic (C22:0) acid, were integrated. Multivariate analysis was applied for data processing. The results show that it is possible to determine the presence of buckwheat flour in crusts and crumbs of bread, successfully avoiding the need for quantitative determinations.

Determination of the presence of buckwheat flour in bread by the analysis of minor fatty acid methyl esters