About: Changes in hulless barley nutritional quality during grain processing and utilisation     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
  • The different kind of processing were used to develop new foods on the base of hulless barley. Separate milling allows to obtain very interesting by-products with increased beta-glucan content. Puffed grains as well as malted grains were prepared for the new recipes of salty or sweet food products (bread, sal stickes, ginger bread). Barley flour, malt flour, barley and malt flakes were used for recipes development. Sensory and nutritional evaluation were carried out. Both sensory and chemical analyses of the products developed and tested showed that hulless barley is suitable raw materiál to enlarge the foods assortment.
  • The different kind of processing were used to develop new foods on the base of hulless barley. Separate milling allows to obtain very interesting by-products with increased beta-glucan content. Puffed grains as well as malted grains were prepared for the new recipes of salty or sweet food products (bread, sal stickes, ginger bread). Barley flour, malt flour, barley and malt flakes were used for recipes development. Sensory and nutritional evaluation were carried out. Both sensory and chemical analyses of the products developed and tested showed that hulless barley is suitable raw materiál to enlarge the foods assortment. (en)
  • Různé způsoby zpracování byly použity pro přípravu nových potravin na bázi bezpluchého ječmene. Debraning umožňuje získat velmi kvalitní vedlejší produkt s vyšším obsahem betaglukanů. Pufované zrno a sladované zrno bylo použito pro vývoj nových receptur sladkých i slaných potravin.(chléb, slané tyčinky, perník). Bylo provedeno nutriční i senzorické hodnocení. Jak senzorické tak nutriční hodnocení ukázaly, že bezpluchý ječmen je vhodný pro rozšíření sortimentu potravin (cs)
Title
  • Changes in hulless barley nutritional quality during grain processing and utilisation
  • Změny v nutriční kvalitě bezpluchého ječmene v průběhu zpracování zrna a jeho využití (cs)
  • Changes in hulless barley nutritional quality during grain processing and utilisation (en)
skos:prefLabel
  • Changes in hulless barley nutritional quality during grain processing and utilisation
  • Změny v nutriční kvalitě bezpluchého ječmene v průběhu zpracování zrna a jeho využití (cs)
  • Changes in hulless barley nutritional quality during grain processing and utilisation (en)
skos:notation
  • RIV/00027022:_____/05:8P006919!RIV08-MZE-00027022
http://linked.open.../vavai/riv/strany
  • 162-168
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(QF3291)
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
  • 514908
http://linked.open...ai/riv/idVysledku
  • RIV/00027022:_____/05:8P006919
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • hulless barley grain; processing; puffing; malting; nutritional quality; nutrition; milling; grain processing; bakery and biscuit products (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [F87FF418B15A]
http://linked.open...v/mistoKonaniAkce
  • Opatija
http://linked.open...i/riv/mistoVydani
  • Opatija
http://linked.open...i/riv/nazevZdroje
  • Abstract book of 3rd International Congress %22Flour-Bread%2205%22
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
  • Houška, Milan
  • Gabrovská, Dana
  • Ouhrabková, Jarmila
  • Rysová, Jana
  • Vaculová, K.
  • Prokeš, J.
  • Hoke, Karel
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Žaneta Ugarčič-Hardi
https://schema.org/isbn
  • 953-7005-09-7
is http://linked.open...avai/riv/vysledek of
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, 58 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software