About: 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.

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About: 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. Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Projekt, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	http://linked.opendata.cz/ontology/domain/vavai/Projekt
rdfs:seeAlso	http://www.isvav.cz/projectDetail.do?rowId=QI101B090
Description	Food producers in the Czech Republic and in the whole Europe are focused on inovation and expansion of functional food manufacturing. Czech technological platform for foods, whose aim is to direct the research in agriculture and food sectors to ways, that will bring effective implementation of research results to practice, has chosen 4 priorities (being the most important in the Czech Republic) from 7 priorities of european technological platform: Food and health, Food quality, Food safety and Communication with consumers, while functional foods being the main topic in Food and health priority. It means the effort to meet requests of different groups of consumers, both health and disabled by some of frequent (civilization) diseases. The main aim of this project is to extent the offer of functional foods (cereal foods, long-life and fermented dairy products and non-alcoholic beverages) with probiotics and bioactive ingredients from vegetable and animal agricultural commodities. (en) Vypracovat nové receptury a postupy výroby funkčních potravin s využitím bioaktivních látek obilovin, chmele a mléka v nejvýznamnějších oborech potravinářské produkce (mlékárenství, pekárensktví a nápojářství).
Title	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. (en) Nové postupy produkce funkčních cereálních a mléčných potravin a funkčních nápojů s obsahem bioaktivních složek z vybraných rostlinných a živočišných zemědělských surovin s využitím probiotických mikroorganismů a postupy posuzování jejich kvality
skos:notation	QI101B090
http://linked.open...avai/cep/aktivita	Research in the agricultural complex (RAC)
http://linked.open...kovaStatniPodpora	http://linked.opendata.cz/resource/domain/vavai/projekt/QI101B090/celkovaStatniPodpora
http://linked.open...ep/celkoveNaklady	http://linked.opendata.cz/resource/domain/vavai/projekt/QI101B090/celkoveNaklady
http://linked.open...datumDodatniDoRIV	2014-10-02 (xsd:date)
http://linked.open...i/cep/druhSouteze	VS - Veřejná soutěž ve výzkumu a vývoji
http://linked.open...ep/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open.../cep/fazeProjektu	100660448
http://linked.open...ai/cep/hlavniObor	GM - Potravinářství
http://linked.open...vai/cep/kategorie	AP - Aplikovaný výzkum
http://linked.open.../cep/klicovaSlova	functional foods; healthy foods; malting; malt; malt extract; fermentation; probiotics; lactic acid bacteria; yeasts; whey; whey proteins; hop; non-alcoholic fermented beverages; milk; dairy; fermented dairy beverages; long-life dairy products; bakery; … (en)
http://linked.open...ep/partnetrHlavni	Výzkumný ústav potravinářský, v.v.i.
http://linked.open...inujicichPrijemcu	1 (xsd:int)
http://linked.open...cep/pocetPrijemcu	6 (xsd:int)
http://linked.open...ocetSpoluPrijemcu	2 (xsd:int)
http://linked.open.../pocetVysledkuRIV	46 (xsd:int)
http://linked.open...enychVysledkuVRIV	46 (xsd:int)
http://linked.open...lneniVMinulemRoce	2013-03-25 (xsd:date)
http://linked.open.../prideleniPodpory	http://linked.opendata.cz/resource/domain/vavai/cep/prideleniPodpory/37623%2F09-18020
http://linked.open...iciPoslednihoRoku	2014
http://linked.open...atUdajeProjZameru	2014
http://linked.open.../vavai/cep/soutez	SMZE2010MZE01
http://linked.open...usZobrazovaneFaze	DRRVK
http://linked.open...ai/cep/typPojektu	P - Projekt výzkumu a vývoje financovaný ze státního rozpočtu
http://linked.open...ep/ukonceniReseni	2014-12-31 (xsd:date)
http://linked.open.../cep/vedlejsiObor	EE - Mikrobiologie, virologie FB - Endokrinologie, diabetologie, metabolismus, výživa
http://linked.open...ep/zahajeniReseni	2010-01-01 (xsd:date)
http://linked.open...tniCyklusProjektu	ZBBBK
http://linked.open.../cep/klicoveSlovo	functional foods fermentation lactic acid bacteria malt probiotics whey bakery dairy fermented dairy beverages healthy foods hop long-life dairy products malt extract malting milk non-alcoholic fermented beverages whey proteins yeasts
is http://linked.open...vavai/riv/projekt of	Utilization possibilities of green hops homogenate for beer production Peptidoglycan Hydrolases as Species-Specific Markers to Differentiate Lactobacillus helveticus from Lactobacillus gallinarum and Other Closely Related Homofermentative Lactobacilli Functional product Chmelák Functional characteristics of milk proteins in sterilised milk beverages from the point of view of technology and nutrition. Malts as new component of gluten-free bakery products Lactobacillus casei and its selective determination in mixtures with other lactic acid bacteria Výběr bakterií mléčného kvašení s probiotickými vlastnostmi Tepelná stabilita nápojů na bázi mléčných složek v závislosti na koncentraci syrovátkových bílkovin Vliv složek syrovátky a sladu na stabilitu laktobacilů ve fermentovaném mléce při dlouhodobém skladování. Kaseiny a syrovátkové proteiny jsou fyziologickými stimuly inzulínové sekrece Verified technology for production of chocolate with hop homogenate Orally administered whey proteins have comparable effect on C-peptide secretion in healthy subjects as standard C-peptide stimulation tests Simultánní stanoveni prenylflavonoidů a isoflavonoidů ve chmelu a pivu metodou HPLC-DAD: Studie aplikace homogenátu zeleného chmele v pivovarském procesu. Direction and knowledge in the production and applicationo of milk and milk products in human nutrition Simultaneous determination of prenylflavonoids and isoflavonoids in hops and beer by HPLC-DAD method: Study of green hops homogenate application in the brewing process Drink which contents whey proteins Stability of Selected Lactobacilli in the Conditions Simulating Those in the Gastrointestinal Tract Bezlepková směs z přirozeně bezlepkových surovin Application of probiotic lactobacilli in fermented dairy products and their selective determination Vliv přídavku mléčné sušiny na růst a stabilitu buněk Lactobacilllus acidophilus CCDM 151 v jogurtech. Workshop o názvu „Chmel jako potravinový doplněk pomůže při léčbě žaludečních vředů a zánětů“ Ice-cream with addition of rapeseed oil Application of probiotic lactobacilli in fermented dairy products and their selective determination Influence of cultivation conditions on the growth of Lactobacillus acidophilus, Bifidobacterium sp., and Streptococcus thermophilus, and on the production of organic acids in fermented milks The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk. The saccharified barley malt as a bakery material The saccharified barley malt as a bakery raw material Jogurtový výrobek se sníženým obsahem kyseliny D(-) mléčné Koncentrovaná kultura pro výrobu jogurtového výrobku se sníženým obsahem kyseliny D(-) mléčné Nekoncentrovaná kultura pro výrobu jogurtového výrobku se sníženým obsahem kyseliny D(-) mléčné Dairy spread or dressing with enhanced relative proportion of whey proteins Fermented dairy products with addition of malts Fermented dairy product with addition of saccharidified malt Influence of cultivation conditions on the growth of cultures and production of organic acids in ABT fermented milks Syrovátkové bílkoviny jako surovina pro výrobu funkčních potravin Manufacturing technology of yoghurt with lowered content of D(-)-lactic acid Buns (rolls) with the addition of 0.4% malt. Buckwheat malt caramel and coloring Sterilovaná tekutá nutričně definovaná výživa pro diabetiky s vysokým podílem syrovátkových bílkovin, s náhradními sladidly, s dietetickou vlákninou a s hydrolyzovaným kolagenem The sterilised specific nutritionally defined milk beverage for diabetics with enhanced amount of whey proteins, with artificial sweeteners, with dietetic fibre and with hydrolysed collagen Fermentovaný mléčný výrobek se zvýšeným obsahem celkových a syrovátkových bílkovin Nutriční hodnocení sladů z obilovin a pseudoobilovin Food preparation with fresh hop Chocolate-based food preparation with fresh hop Food preparation containing fresh hop and process for preparing thereof Vliv technologie sladování na parametry pohankového sladu
is http://linked.open...vavai/cep/projekt of	http://linked.opendata.cz/resource/domain/vavai/cep/ucast/QI101B090/2010/ico%3A00027022

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