About: Isothiocyanates as a potential source of discoloration in processed Brassicaceae vegetables

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About: Isothiocyanates as a potential source of discoloration in processed Brassicaceae vegetables 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)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Formation of coloured products from derivatives of 2 thiohydantoin, the cyclized addition products of ITCs with amino acids and peptides, was described. Formation of coloured products from derivatives of 2 thiohydantoin, the cyclized addition products of ITCs with amino acids and peptides, was described. (en) Popsán byl vznik barevných pigmentů z derivátů 2-thiohydantoinu, vzniklých jako produkty cyklizace isothiokyanátů s aminokyselinami a peptidy. (cs)
Title	Isothiocyanates as a potential source of discoloration in processed Brassicaceae vegetables Isothiokyanáty jako potencionální zdroj diskolorace ve zpracovaných brukvovitých zeleninách (cs) Isothiocyanates as a potential source of discoloration in processed Brassicaceae vegetables (en)
skos:prefLabel	Isothiocyanates as a potential source of discoloration in processed Brassicaceae vegetables Isothiokyanáty jako potencionální zdroj diskolorace ve zpracovaných brukvovitých zeleninách (cs) Isothiocyanates as a potential source of discoloration in processed Brassicaceae vegetables (en)
skos:notation	RIV/60461373:22330/08:00020939!RIV09-MZE-22330___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(1G58084), P(OC 122), Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2009
http://linked.open...aciTvurceVysledku	Velíšek, Jan Cejpek, Karel
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	373405
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/08:00020939
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	2-thiohydantoin; amino acids; peptides; pigments (en)
http://linked.open.../riv/klicoveSlovo	peptides pigments amino acids 2-thiohydantoin
http://linked.open...ontrolniKodProRIV	[BD6D6755BFDD]
http://linked.open...v/mistoKonaniAkce	Helsinki
http://linked.open...i/riv/mistoVydani	Helsinki
http://linked.open...i/riv/nazevZdroje	Proceedings 5th Pigments in Food Congress ? for quality and health
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	Selection of garlic (Allium sativum L.)clones comprising a high level of biologicaly active compound prekursors: corresponding gene cloning and characterisation http://linked.opendata.cz/resource/domain/vavai/projekt/OC%20122
http://linked.open...UplatneniVysledku	2008
http://linked.open...iv/tvurceVysledku	Cejpek, Karel Velíšek, Jan
http://linked.open...vavai/riv/typAkce	WRD - Světová
http://linked.open.../riv/zahajeniAkce	2008-08-14 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	3 (xsd:int)
http://purl.org/ne...btex#hasPublisher	M. Heinonen
https://schema.org/isbn	978-952-10-4846-3
http://localhost/t...ganizacniJednotka	22330

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