Please use this identifier to cite or link to this item:
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Kubiliūtė, Oksana
Contributor(s): Danilčenko, Honorata
Title: Vitaminų kiekis daiginamose maistui sėklose
Other Title: Vitamin quantity in sprouted seeds for food
Is part of: Jaunasis mokslininkas 2014: studentų mokslinės konferencijos pranešimų rinkinys / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija,, 2014
Extent: p. 142–144
Date: 2014
Abstract: Seed sprouting is one the processing methods increasing their nutritional value. The supply of sprouted seeds for human consumption is increasing. Various supermarkets provide different types of organic. Various seeds may be sprouted (peas, radishes, amaranths, lens, wheat, oats, beans, lucerne, clovers and others). Only the seeds of the Solanaceae family and Fabaceae family, Lathyrus genus are not recommended for sprouting. From all the researched sprouted seeds for food, lens are characterized by the abundance of dry metter. Alfalfa had the biggest amount of vitamins C, P. Mung beans are also found significant amounts of vitamins C and P. The least amount of dry metter and vitamin compounds were determined in Quinoa sprouted seeds for food
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

Files in This Item:
marc.xml4.62 kBXMLView/Open

MARC21 XML metadata

Show full item record
Export via OAI-PMH Interface in XML Formats
Export to Other Non-XML Formats

CORE Recommender

Page view(s)

checked on Jan 7, 2020


checked on Jan 7, 2020

Google ScholarTM


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.