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Description
  • Po 2 dnech klíčení byl snížen obsah -galaktooligosacharidů na 38 % (Gotik) a na 45 % (Grana) původní hodnoty. Zajímavé výsledky byly dosaženy při mikrovlnném ohřevu před vlastním horkovzdušným sušením. Jako kriteria změn chemického složení v klíčeném hrachu byly použity hodnoty obsahů rozpustných sacharidů (sacharosy, raffinosy, stachyosy a verbaskosy), bílkovin a aktivita trypsin inhibitoru (cs)
  • Content of -galactooligosaccharides was reduced to 38 % (Gotik cultivar) and to 45 % (Grana cultivar) of the original value after 2 days of germination. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. The contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined as criteria of microwave heating effects on chemical composition of germinated pea
  • Content of -galactooligosaccharides was reduced to 38 % (Gotik cultivar) and to 45 % (Grana cultivar) of the original value after 2 days of germination. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. The contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined as criteria of microwave heating effects on chemical composition of germinated pea (en)
Title
  • Microwave treatment and drying of germinated pea
  • Microwave treatment and drying of germinated pea (en)
  • Mikrovlnné ošetření a vysoušení naklíčeného hrachu (cs)
skos:prefLabel
  • Microwave treatment and drying of germinated pea
  • Microwave treatment and drying of germinated pea (en)
  • Mikrovlnné ošetření a vysoušení naklíčeného hrachu (cs)
skos:notation
  • RIV/60461373:22330/02:00013235!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 23-30
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
  • 653428
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/02:00013235
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • germination; microwave; drying; pea;  -galactooligosaccharides (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [F163766D40CE]
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
  • Dostálová, Jana
  • Kadlec, Pavel
  • Skulinová, Michaela
issn
  • 1212-1800
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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