About: Chemical and biochemical changes during microwave treatment of wheat     Goto   Sponge   NotDistinct   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
  • Byl sledován vliv mikrovlnného ohřevu na změny obsahu mokrého glutenu, gluten index, číslo poklesu a amylografické characteristiky v porostlé pšenici. Číslo poklesu a gluten index rostou se zvyšující se absorbovanou mikrovlnnou energií, zatímco obsah mokrého glutenu klesal. Amylografické maximum se rovněž zvyšovalo s rostoucí absorbovanou mikrovlnnou energií. (cs)
  • The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and Amylographic characteristics was studied in sprouted wheat grain. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to -amylase inactivation progressively with increasing absorbed energy as well
  • The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and Amylographic characteristics was studied in sprouted wheat grain. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to -amylase inactivation progressively with increasing absorbed energy as well (en)
Title
  • Chemical and biochemical changes during microwave treatment of wheat
  • Chemical and biochemical changes during microwave treatment of wheat (en)
  • Chemické a biochemické změny během mikrovlnného ošetření pšenice (cs)
skos:prefLabel
  • Chemical and biochemical changes during microwave treatment of wheat
  • Chemical and biochemical changes during microwave treatment of wheat (en)
  • Chemické a biochemické změny během mikrovlnného ošetření pšenice (cs)
skos:notation
  • RIV/60461373:22330/02:00013229!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 74-78
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(OK 325)
http://linked.open...iv/cisloPeriodika
  • 20
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
  • 640735
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/02:00013229
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • sprouted wheat; microwave treatment; Falling Number; gluten (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [7CB8F08A6D35]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Science
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
  • Kadlec, Pavel
  • Příhoda, Josef
issn
  • 1212-1800
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