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  • V jednotlivých částech pohanky je obsah rutinu různý. Nejvyšší obsah rutinu byl detekován v listech. Antioxidační aktivita vybraných částí pohanky stoupá v řadě stébla, slupky (mírné antioxidační účinky), semena (protekční faktor 2.2 - 2.6) a listí (protekční faktor 4.1).Ve Výzkumném ústavu potravinářském v Praze vznikla originální receptura funkční potraviny - extrudovaného výrobku, s vůbec prvním využitím sušené pohankové natě. Zátkův kukuřičný plátek s pohankou a česnekem byl oceněn na Mezinárodním potravinářském veletrhu v Brně v kategorii %22Racionální výživa, speciální potraviny%22 Zlatou Salimou 2002 a na 30. ročníku mezinárodní výstavy Země živitelka 2003 v Českých Budějovicích hlavní výstavní cenou Zlatým klasem. (cs)
  • The content of rutin differs in different parts of buckwheat plant. The highest content of rutin can be found in buckwheat leaves.The antioxidative activity ranges from stalks, hulls (mild antioxidative effects) and grains (protection factor 2.2 - 2.6) to leaves (protection factor 4.1). An original formula of a functional food product was created at the Food Research Institute Prague for the first time utilizing dried buckwheat tops as and integral part of an extruded product. %22Zatka's corn crispbread with buckwheat and garlic%22 was honoured with the award %22Golden Salima Brno 2002%22 at the International Food Fair in Brno in the category %22Rational nutrition, special foods%22 and the grand prize %22Golden Ear%22 at the 30 th internation exhibition %22Earth the Provider%22 in České Budějovice.
  • The content of rutin differs in different parts of buckwheat plant. The highest content of rutin can be found in buckwheat leaves.The antioxidative activity ranges from stalks, hulls (mild antioxidative effects) and grains (protection factor 2.2 - 2.6) to leaves (protection factor 4.1). An original formula of a functional food product was created at the Food Research Institute Prague for the first time utilizing dried buckwheat tops as and integral part of an extruded product. %22Zatka's corn crispbread with buckwheat and garlic%22 was honoured with the award %22Golden Salima Brno 2002%22 at the International Food Fair in Brno in the category %22Rational nutrition, special foods%22 and the grand prize %22Golden Ear%22 at the 30 th internation exhibition %22Earth the Provider%22 in České Budějovice. (en)
Title
  • Buckwheat as Functional Food
  • Buckwheat as Functional Food (en)
  • Pohanka jako funkční potravina (cs)
skos:prefLabel
  • Buckwheat as Functional Food
  • Buckwheat as Functional Food (en)
  • Pohanka jako funkční potravina (cs)
skos:notation
  • RIV/00027022:_____/04:00010016!RIV/2005/MZE/M04005/N
http://linked.open.../vavai/riv/strany
  • 587-592
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MZE0002702201)
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
  • 556621
http://linked.open...ai/riv/idVysledku
  • RIV/00027022:_____/04:00010016
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • buckwheat; rutin; antioxidative activity; extrusion (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [54FCB215D510]
http://linked.open...v/mistoKonaniAkce
  • Praha
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • Proceedings of the 9th International Symposium on Buckwheat
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Fiedlerová, Vlasta
  • Holasová, Marie
  • Paulíčková, Ivana
  • Vavreinová, Slavomíra
  • Vyžralová, K.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Výzkumný ústav rostlinné výroby
https://schema.org/isbn
  • 80-86555-46-1
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