About: High pressure treatment of germinated chickpea Cicer arietinum L. seeds

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The 2 days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5 - 8 °C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6x105 CFU/g to less than 10 CFU/g by pressurization and varied between less than 10 and 80 CFU/g during 21 days of storage. The numberof yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21 days of storage. The content of a-galactosides causing flatulence was decreased to 7 % of original value (content in dry seeds) by germination, pressurization and storage. The 2 days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5 - 8 °C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6x105 CFU/g to less than 10 CFU/g by pressurization and varied between less than 10 and 80 CFU/g during 21 days of storage. The numberof yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21 days of storage. The content of a-galactosides causing flatulence was decreased to 7 % of original value (content in dry seeds) by germination, pressurization and storage. (en) Dvoudenní klíčená semena cizrny Cicer arietinum L. v nálevu kyseliny citronové (pH 2.5) byly ošetřeny na přístroji CYX 6/0103, ZDAS, ČR, tlakem 500 MPa po dobu 10 min. Ošetřené vzorky byly skladovány v ledničce při teplotách 5 - 8 °C. Celkový počet mikroorganismů se snížil z 1.6x105 CFU/g na méně než 10 CFU/g u tlakovaných a v průběhu sklasování 21 dní se pohybuje kolem 10 a 80 CFU/g . Počet kvasinek, koliformních bakterií, Escherichia coli a plísní se snížil díky ošetření tlakem až téměř k nule a neukazoval žádné změny během 21 denního skladování. Obsah alfa galaktosidů způsobujících flatulenci se snížil na 7 % původního obsahu v sušině díky klíčení. (cs)
Title	High pressure treatment of germinated chickpea Cicer arietinum L. seeds High pressure treatment of germinated chickpea Cicer arietinum L. seeds (en) Vysokotlaké ošetření klíčených semen cizrny Cicer arietinum L. (cs)
skos:prefLabel	High pressure treatment of germinated chickpea Cicer arietinum L. seeds High pressure treatment of germinated chickpea Cicer arietinum L. seeds (en) Vysokotlaké ošetření klíčených semen cizrny Cicer arietinum L. (cs)
skos:notation	RIV/60461373:22330/05:00013225!RIV06-MZE-22330___
http://linked.open.../vavai/riv/strany	250-260
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(QF3287), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2006
http://linked.open...aciTvurceVysledku	Kadlec, Pavel Dostálová, Jana Culková, Jana Zvárová, Helena Hinková, Andrea
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	523262
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/05:00013225
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	a-Galactosides; Germinated Pea Seeds; High Pressure (en)
http://linked.open.../riv/klicoveSlovo	Germinated Pea Seeds High Pressure a-Galactosides
http://linked.open...odStatuVydavatele	BE - Belgické království
http://linked.open...ontrolniKodProRIV	[26A44D38E1A1]
http://linked.open...i/riv/nazevZdroje	Journal of Food Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	7 (xsd:int)
http://linked.open...vavai/riv/projekt	Functional foods from vegetables and fruit and other agricultural products treated with high pressure technology
http://linked.open...UplatneniVysledku	2005
http://linked.open...v/svazekPeriodika	64
http://linked.open...iv/tvurceVysledku	Dostálová, Jana Hinková, Andrea Houška, Milan Kadlec, Pavel Strohalm, Jan Culková, Jana Štarhová, Helena
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	0260-8774
number of pages	10 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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