About: Functional foods based of cereals

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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	Fermented products based on cereals profice one of the possibilities of cereals implementation in functional foods. Fermentation enriches cereal products with milk bacteria, along with reducing the content of antinutritional factors. The scope of our work, involving the previously published experiments with wheat, oats and rice fermentation, was extended to experimenting with barley, maize, and spelt material. Cream, kefir and youghurt cultures were applied. Purely cereal materials or cereal-milk mixes were used. The raw materials were either subjected to direct fermentation, or fermented after enzymatic pre-treatment. The resulting products were characterised by pH and titratable acidity, and their sensory properties and microbial purity were evaluated. Fermentation of cereal flakes with milk, utilising a yoghurt culture, was most successful. It resulted into a deliciously acidulated pulpy product meeting the microbiological purity criteria. The acceptability for the consumer can be fumicrobiological Fermented products based on cereals profice one of the possibilities of cereals implementation in functional foods. Fermentation enriches cereal products with milk bacteria, along with reducing the content of antinutritional factors. The scope of our work, involving the previously published experiments with wheat, oats and rice fermentation, was extended to experimenting with barley, maize, and spelt material. Cream, kefir and youghurt cultures were applied. Purely cereal materials or cereal-milk mixes were used. The raw materials were either subjected to direct fermentation, or fermented after enzymatic pre-treatment. The resulting products were characterised by pH and titratable acidity, and their sensory properties and microbial purity were evaluated. Fermentation of cereal flakes with milk, utilising a yoghurt culture, was most successful. It resulted into a deliciously acidulated pulpy product meeting the microbiological purity criteria. The acceptability for the consumer can be fumicrobiological (en)
Title	Functional foods based of cereals Functional foods based of cereals (en)
skos:prefLabel	Functional foods based of cereals Functional foods based of cereals (en)
skos:notation	RIV/00027022:_____/01:00000045!RIV/2002/MZE/M04002/N
http://linked.open.../vavai/riv/strany	111(2.01.150)
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(EP0960006255)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2002
http://linked.open...aciTvurceVysledku	Rysová, Jana Vavreinová, Slavomíra
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	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	680819
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/01:00000045
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Functional food, cereals, fermentation, milk bacteria (en)
http://linked.open.../riv/klicoveSlovo	Functional food milk bacteria cereals fermentation
http://linked.open...odStatuVydavatele	CH - Švýcarská konfederace
http://linked.open...ontrolniKodProRIV	[11FD9FCD84C3]
http://linked.open...i/riv/nazevZdroje	Annals of Nutrition and Metabolism
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	Functional Food Development
http://linked.open...UplatneniVysledku	2001
http://linked.open...v/svazekPeriodika	45
http://linked.open...iv/tvurceVysledku	Rysová, Jana Vavreinová, Slavomíra Nočevová, Elka
issn	0250-6807
number of pages	1 (xsd:int)

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