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  • Effect of germination and microwave heating is the resulting way of the improvement of nutritional quality of legume products - the significant reduction of -galactooligosaccharides. The most important influence for decreasing of -galactooligosaccharides is during the first three days of pea germination. Combined effect of germination and the following microwave treatment and the conventional air drying to final moisture content 12-14 % and the maximum temperature 80 °C is recommended for improving of carbohydrate composition of pea from nutritional point of view.
  • Effect of germination and microwave heating is the resulting way of the improvement of nutritional quality of legume products - the significant reduction of -galactooligosaccharides. The most important influence for decreasing of -galactooligosaccharides is during the first three days of pea germination. Combined effect of germination and the following microwave treatment and the conventional air drying to final moisture content 12-14 % and the maximum temperature 80 °C is recommended for improving of carbohydrate composition of pea from nutritional point of view. (en)
  • Cílem klíčení a mikrovlnného ohřevu semen luštěnin je zlepšení jejich nutriční hodnoty a stravitelnosti - podstatné snížení obsahu -galaktooligosacharidů. K největšímu poklesu -galaktooligosacharidů dochází v prvních třech dnech klíčení. Pro zlepšení chemického složení sacharidů byl doporučen kombinovaný postup klíčení a následujícího mikrovlnného ohřevu na konečnou sušinu 12-14 % při maximální teplotě 80 °C. (cs)
Title
  • Influence of germination and microwave heating on the carbohydrates composition of pea
  • Influence of germination and microwave heating on the carbohydrates composition of pea (en)
  • Vliv klíčení a mikrovlnného ohřevu na složení sacharidů v hrachu (cs)
skos:prefLabel
  • Influence of germination and microwave heating on the carbohydrates composition of pea
  • Influence of germination and microwave heating on the carbohydrates composition of pea (en)
  • Vliv klíčení a mikrovlnného ohřevu na složení sacharidů v hrachu (cs)
skos:notation
  • RIV/60461373:22330/00:00013233!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 247-248
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(OK 325)
http://linked.open...iv/cisloPeriodika
  • 18
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 713514
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/00:00013233
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pea, germination, micorwave treatment, drying, α -galactooligosaccharides (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [46A2F1F860CE]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Bubník, Zdeněk
  • Hinková, Andrea
  • Kadlec, Pavel
  • Pour, Vladimír
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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