About: Changes in hulless barley nutritional quality during grain processing and utilization

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

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Bezpluchý ječmen je vhodnou alternativou k obohacení potravy obyvatel vyspělých zemí, zvláště kvůli významnému obsahu zdravotně prospěšných látek, jako je stravitelná vláknina, mikroživiny a další složky s prokazatelnými účinky v prevenci proti civilizačním chorobám. Kromě výběru vhodného genotypu je maximální využití jeho potenciálu ovlivněno použitou metodou zpracování a vypracováním receptů pro výrobu cereálních produktů s nejvyšším přijatelným podílem ječmene. (cs) Hulless barley is a good alternative to enrich food of the population in developed countries, in particular due to significant content of health beneficial substances, such as digestible fibre, micronutrients and other components with evincible effects on prevention from chronic diseases. Maximum use of its potential is affected, besides selection of a suitable genotype, by the applied grain processing method and the development of recipes for making cereal products with the highest acceptable percentage of barley. Hulless barley is a good alternative to enrich food of the population in developed countries, in particular due to significant content of health beneficial substances, such as digestible fibre, micronutrients and other components with evincible effects on prevention from chronic diseases. Maximum use of its potential is affected, besides selection of a suitable genotype, by the applied grain processing method and the development of recipes for making cereal products with the highest acceptable percentage of barley. (en)
Title	Changes in hulless barley nutritional quality during grain processing and utilization Changes in hulless barley nutritional quality during grain processing and utilization (en) Změny v nutriční kvalitě bezpluchého ječmene během zpracování a využití zrna (cs)
skos:prefLabel	Changes in hulless barley nutritional quality during grain processing and utilization Changes in hulless barley nutritional quality during grain processing and utilization (en) Změny v nutriční kvalitě bezpluchého ječmene během zpracování a využití zrna (cs)
skos:notation	RIV/25328859:_____/05:#0000052!RIV06-MSM-25328859
http://linked.open.../vavai/riv/strany	50-50
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(QF3291), Z(MSM2532885901)
http://linked.open...vai/riv/dodaniDat	2006
http://linked.open...aciTvurceVysledku	Vaculová, Kateřina
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	Agrotest fyto, s.r.o.
http://linked.open...dnocenehoVysledku	514909
http://linked.open...ai/riv/idVysledku	RIV/25328859:_____/05:#0000052
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	hulless barley; grain chemical composition; nutritional quality; dietary fibre; beta-glucans; bakery products; pastry products (en)
http://linked.open.../riv/klicoveSlovo	hulless barley bakery products dietary fibre beta-glucans nutritional quality grain chemical composition pastry products
http://linked.open...ontrolniKodProRIV	[4467EF42DB36]
http://linked.open...v/mistoKonaniAkce	Opatija
http://linked.open...i/riv/mistoVydani	Opatija
http://linked.open...i/riv/nazevZdroje	3rd International Congress Flour - Bread `05
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
http://linked.open...cetTvurcuVysledku	8 (xsd:int)
http://linked.open...vavai/riv/projekt	Food and food supplemets development on the base of cereals
http://linked.open...UplatneniVysledku	2005
http://linked.open...iv/tvurceVysledku	Prokeš, Josef Vaculová, Kateřina Gabrovská, Dana Ouhrabková, Jarmila Paulíčková, Ivana Rysová, Jana Hoke, Karel Houska, Miroslav
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2005-10-26 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Optimisation of sustainability factors of crop production based on the development of genetic and breeding, diagnostic and decision-making methods
number of pages	1 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Faculty of Food Technology
https://schema.org/isbn	953-7005-07-0
is http://linked.open...avai/riv/vysledek of	Changes in hulless barley nutritional quality during grain processing and utilization

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