About: Malts as new component of gluten-free bakery products

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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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	There were performed extended nutricious analyses of malts, made of as well known as few utilisated gluten free raw materials. Analysed were malts from buckwheat, corn, millet, amaranth, teff, quinoa, and sorghum. Malts produced from naked oats were also analysed, because oat is regarded as gluten-free in Scandinavia for example. From these malts were prepared in the laboratory bakery products . Breds and pastry with buckwheat and oats malts were preparde also in the Bakery Factory Jizerské pekárny Česká Lípa. Malts as component improve nutricious and sensoric quality of gluten-free bread and pastry. There were performed extended nutricious analyses of malts, made of as well known as few utilisated gluten free raw materials. Analysed were malts from buckwheat, corn, millet, amaranth, teff, quinoa, and sorghum. Malts produced from naked oats were also analysed, because oat is regarded as gluten-free in Scandinavia for example. From these malts were prepared in the laboratory bakery products . Breds and pastry with buckwheat and oats malts were preparde also in the Bakery Factory Jizerské pekárny Česká Lípa. Malts as component improve nutricious and sensoric quality of gluten-free bread and pastry. (en)
Title	Malts as new component of gluten-free bakery products Malts as new component of gluten-free bakery products (en)
skos:prefLabel	Malts as new component of gluten-free bakery products Malts as new component of gluten-free bakery products (en)
skos:notation	RIV/00027022:_____/14:00000519!RIV15-MZE-00027022
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI101B090)
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Gabrovská, Dana Rysová, Jana Winterová, Renata Fiedlerová, Vlasta Ouhrabková, Jarmila Holasová, Marie Vavreinová, Slavomíra
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
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	27048
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/14:00000519
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	malts; nutritional quality; gluten free products; buckwheat; corn; millet; amaranth; teff; quinoa; sorghum (en)
http://linked.open.../riv/klicoveSlovo	gluten free products millet teff buckwheat corn amaranth malts quinoa nutritional quality sorghum
http://linked.open...ontrolniKodProRIV	[13F6799D55E2]
http://linked.open...v/mistoKonaniAkce	Praha
http://linked.open...i/riv/mistoVydani	Praha
http://linked.open...i/riv/nazevZdroje	Proceedidngs of 10th International Conference on POLYSACCHARIDES-GLYCOSCIENCE
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	7 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...vavai/riv/projekt	New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.
http://linked.open...UplatneniVysledku	2014
http://linked.open...iv/tvurceVysledku	Hartman, Ivo Fiedlerová, Vlasta Winterová, Renata Gabrovská, Dana Holasová, Marie Ouhrabková, Jarmila Rysová, Jana Vavreinová, Slavomíra
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2014-10-22 (xsd:date)
number of pages	5 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Vysoká škola chemicko-technologická v Praze
https://schema.org/isbn	978-80-86238-70-8

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