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  • The microbial contamination of germinated grain legume seeds is the main reason of their short shelf life and suitability for food and dishes preparation. The goal of this paper was the verification of the influence high-pressure preservation upon microbes and ?-galactooligosaccharides contents decrease. The germinated chickpea seeds in pickle pH 2.5 were treated in press CYX 6/0103, ZDAS a.c., Czech Republic, used pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5 – 8 °C. Microbial evaluation was accomplished after 4, 7, 14 and 21 days. The numbers of Yeasts, Coli form bacteria, Escherichia coli and Fungi were decreased by pressure treatment to value near zero and exhibited no change during the further 21 days of storage. Total number of microbes was decreased from high-order 105 CFU/g to 50 - 80 CFU/g during storage. The content of ?-galactooligosaccharides causing flatulence was decreased up to 7 % of original value and health important substances were
  • The microbial contamination of germinated grain legume seeds is the main reason of their short shelf life and suitability for food and dishes preparation. The goal of this paper was the verification of the influence high-pressure preservation upon microbes and ?-galactooligosaccharides contents decrease. The germinated chickpea seeds in pickle pH 2.5 were treated in press CYX 6/0103, ZDAS a.c., Czech Republic, used pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5 – 8 °C. Microbial evaluation was accomplished after 4, 7, 14 and 21 days. The numbers of Yeasts, Coli form bacteria, Escherichia coli and Fungi were decreased by pressure treatment to value near zero and exhibited no change during the further 21 days of storage. Total number of microbes was decreased from high-order 105 CFU/g to 50 - 80 CFU/g during storage. The content of ?-galactooligosaccharides causing flatulence was decreased up to 7 % of original value and health important substances were (en)
  • Mikrobiální kontaminace klíčených zrn cizrny je hlavním důvodem krátké životnosti obalu a vhodnosti k kuchyňské přípravě. (cs)
Title
  • High - pressure treatment of germinated chickpea seeds
  • High - pressure treatment of germinated chickpea seeds (en)
  • Vysokotlaké zpracování klíčených semen cizrny (cs)
skos:prefLabel
  • High - pressure treatment of germinated chickpea seeds
  • High - pressure treatment of germinated chickpea seeds (en)
  • Vysokotlaké zpracování klíčených semen cizrny (cs)
skos:notation
  • RIV/00027022:_____/04:8P006857!RIV08-MZE-00027022
http://linked.open.../vavai/riv/strany
  • 1;6
http://linked.open...avai/riv/aktivita
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  • P(QF3287)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
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  • 566113
http://linked.open...ai/riv/idVysledku
  • RIV/00027022:_____/04:8P006857
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • germinated chickpea; high pressure treatment (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [3789EFF5AEC6]
http://linked.open...v/mistoKonaniAkce
  • Prague
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • Proceedings of 16th International Congress of Chemical and Process Engineering-CD-ROM of full texts
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
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http://linked.open...iv/tvurceVysledku
  • Houška, Milan
  • Strohalm, Jan
  • Kadlec, P.
  • Culková, J.
  • Hinková, A.
  • Dostalová, J.
  • Starhová, H.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Czech Society of Chemical Engineering
https://schema.org/isbn
  • 80-86059-40-5
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