About: Changes in composition of pea during germination, microwave treatment and drying     Goto   Sponge   Distinct   Permalink

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

AttributesValues
rdf:type
Description
  • K vyhodnocení změn v chemickém složení klíčeného hrachu při mikrovlnném ohřevu byly použity obsahy rozpustných sacharidů (sacharosa, raffinosa, stachyosa a verbaskosa), bílkoviny a aktivita trypsin inhibitoru. Klíčený hrach byl použit k přípravě čerstvých zeleninových salátů a hrachových polévek, tyto pokrmy byly senzoricky hodnoceny. Senzorické hodnocení jídel, připravených z čerstvých i sušených klíčených semen hrachu bylo velmi dobré. (cs)
  • Contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined for the evaluation of microwave heating to chemical composition of germinated pea. Germinated pea was used for preparation of fresh vegetable salad and pea soups, and these pea meals were evaluated by sensory tests. The acceptances of dishes from fresh and dried germinated pea according to sensory evaluation were high.
  • Contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined for the evaluation of microwave heating to chemical composition of germinated pea. Germinated pea was used for preparation of fresh vegetable salad and pea soups, and these pea meals were evaluated by sensory tests. The acceptances of dishes from fresh and dried germinated pea according to sensory evaluation were high. (en)
Title
  • Změny ve skladbě hrachu během mikrovlnného ošetřební a sušení (cs)
  • Changes in composition of pea during germination, microwave treatment and drying
  • Changes in composition of pea during germination, microwave treatment and drying (en)
skos:prefLabel
  • Změny ve skladbě hrachu během mikrovlnného ošetřební a sušení (cs)
  • Changes in composition of pea during germination, microwave treatment and drying
  • Changes in composition of pea during germination, microwave treatment and drying (en)
skos:notation
  • RIV/60461373:22330/03:00021242!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(OK 325), Z(MSM 223300005)
http://linked.open...iv/cisloPeriodika
  • 12
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
  • 600825
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/03:00021242
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pea; germination; microwave treatment; drying; -galactooligosaccharides (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • KR - Korejská republika
http://linked.open...ontrolniKodProRIV
  • [7030AB7C4E42]
http://linked.open...i/riv/nazevZdroje
  • Food Science and Biotechnology
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
  • Dostálová, Jana
  • Kadlec, Pavel
  • Pour, Vladimír
  • Valentová, Helena
  • Skulinová, Michaela
  • Hosnedl, Václav
  • Kaasová, Jitka
http://linked.open...ain/vavai/riv/wos
  • 000187390300001
http://linked.open...n/vavai/riv/zamer
issn
  • 1226-7708
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
Faceted Search & Find service v1.16.118 as of Jun 21 2024


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 77 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software