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Description
| - Studie shrnuje výsledky o vlivu zpracování na obsah folátů, získané v rámci EU projektu: Folate from food to optimal health (QLK1-1999-00576). Fermentace, sladování, klíčení a působení Lactobacillus bakterií (LAB) mohou být kombinovány a dále optimalizovány a potenciálně zvýšit obsah folátů v chlebu, zelenině, mléčných produktech a pivu 2-3krát. Další výzkum a vývoj LAB a kvasničných kmenů, které produkují foláty je žádoucí. Byla rovněž studována stabilita kyseliny listové přidané k mléku během pasterace a UHT ošetření a do mouky během výroby bílého chleba, s cílem získat znalosti před případným rozhodnutím o fortifikaci mouky. (cs)
- The present study summarises results on processing effects for folates obtained from an EU-funded project: Folate from food to optimal health (QLK1-1999-00576). Yeast fermentation, malting, germination and Lactobacillus bacteria (LAB) can be combined and further optimised to potentially enhance the folate content in bread, vegetables, dairy products and beer by 2-3 fold. Further research, exploration and development of folate producing lactic acid bacteria (LAB) and yeast strains for food applications should be encouraged. The stability of added folic acid to milk during pasteurisation or UHT treatment and to flour during bread making of white wheat bread was also investigated in order to gain knowledge before a decision of an eventual folate fortification.
- The present study summarises results on processing effects for folates obtained from an EU-funded project: Folate from food to optimal health (QLK1-1999-00576). Yeast fermentation, malting, germination and Lactobacillus bacteria (LAB) can be combined and further optimised to potentially enhance the folate content in bread, vegetables, dairy products and beer by 2-3 fold. Further research, exploration and development of folate producing lactic acid bacteria (LAB) and yeast strains for food applications should be encouraged. The stability of added folic acid to milk during pasteurisation or UHT treatment and to flour during bread making of white wheat bread was also investigated in order to gain knowledge before a decision of an eventual folate fortification. (en)
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Title
| - Increasing natural food folates through bioprocessing and biotechnology
- Zvýšení přirozeného obsahu folátů v potravinách bioprocesy a biotechnologiemi (cs)
- Increasing natural food folates through bioprocessing and biotechnology (en)
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skos:prefLabel
| - Increasing natural food folates through bioprocessing and biotechnology
- Zvýšení přirozeného obsahu folátů v potravinách bioprocesy a biotechnologiemi (cs)
- Increasing natural food folates through bioprocessing and biotechnology (en)
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skos:notation
| - RIV/00027022:_____/05:8P003941!RIV08-MZE-00027022
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/05:8P003941
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - folate; content increase; stability (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Trends in Food Science and Technology
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Holasová, Marie
- Walker, C.
- Jägerstad, M.
- Carnovale, E.
- Nau, H.
- Piironen, V.
- Ros, G.
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issn
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number of pages
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is http://linked.open...avai/riv/vysledek
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