About: Kopie: Nutritional and sensory quality of selected pressurized sprouted seeds

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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	The aim of this study was to examine changes of nutritional and sensory quality of sprouted alfalfa (Medicago sativa, L.) and radish (Raphanus sativus L.) seeds treated by high pressure during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa and radish seeds in citric acid pickle, packed in transparent laminated bags PA/PE 80, were treated with 500 MPa pressure for 10 min. The processed seeds in bags were stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. Changes in the content of vitamin C, riboflavin, niacin and pantothenic acid were observed during storage in sprouted seeds. The content of carotenoids was also observed in sprouted radish seeds. The aim of this study was to examine changes of nutritional and sensory quality of sprouted alfalfa (Medicago sativa, L.) and radish (Raphanus sativus L.) seeds treated by high pressure during storage. Along with this, microbiological safety was also observed. Sprouted alfalfa and radish seeds in citric acid pickle, packed in transparent laminated bags PA/PE 80, were treated with 500 MPa pressure for 10 min. The processed seeds in bags were stored in a refrigerator for 21 days. The bags were sampled in regular intervals to perform analyses. Changes in the content of vitamin C, riboflavin, niacin and pantothenic acid were observed during storage in sprouted seeds. The content of carotenoids was also observed in sprouted radish seeds. (en) Cílem této studie bylo ověření změn nutriční a senzorické kvality klíčených semen vojtěšky a ředkvičky ošetřených vysokým tlakem během skladování. Rovněž byla sledována mikrobiologická bezpečnost. Klíčená semena vojtěšky a ředkvičky byla naložena ve vodném roztoku kyseliny citronové, zabalena v PA/PE sáčcích a ošetřena tlakem 500 MPa po dobu 10 minut. Ošetřená semena byla skladována po dobu 21 dnů v chladničce. Sáčky byly analyzovány v pravidelných intervalech a byly sledovány změny v obsahu vitamínu C, riboflavinu, niacinu a kyseliny pantotenové. Obsah karotenoidů byl sledován navíc v klíčených semenech ředkvičky. (cs)
Title	Nutriční a senzorická kvalita vybraných naklíčených semen (cs) Kopie: Nutritional and sensory quality of selected pressurized sprouted seeds Kopie: Nutritional and sensory quality of selected pressurized sprouted seeds (en)
skos:prefLabel	Nutriční a senzorická kvalita vybraných naklíčených semen (cs) Kopie: Nutritional and sensory quality of selected pressurized sprouted seeds Kopie: Nutritional and sensory quality of selected pressurized sprouted seeds (en)
skos:notation	RIV/45192901:_____/07:R0065528!RIV07-MZE-45192901
http://linked.open.../vavai/riv/strany	1
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QF3287)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2007
http://linked.open...aciTvurceVysledku	Loučková, Kamila Gřesová, Pavlina
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Beskyd Fryčovice, a.s.
http://linked.open...dnocenehoVysledku	429795
http://linked.open...ai/riv/idVysledku	RIV/45192901:_____/07:R0065528
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	sprouted seeds, nutritional evaluation, sensory quality, microbiological evaluation, high-pressure treatment, vitamins (en)
http://linked.open.../riv/klicoveSlovo	sprouted seeds sensory quality microbiological evaluation high-pressure treatment vitamins nutritional evaluation
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[9C99665F4DD3]
http://linked.open...i/riv/nazevZdroje	High Pressure Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	10 (xsd:int)
http://linked.open...vavai/riv/projekt	Functional foods from vegetables and fruit and other agricultural products treated with high pressure technology
http://linked.open...UplatneniVysledku	2007
http://linked.open...iv/tvurceVysledku	Houška, Milan Strohalm, Jan Fiedlerová, Vlasta Průchová, Jiřina Gabrovská, Dana Holasová, Marie Paulíčková, Ivana Gřesová, Pavlina Loučková, Kamila Maskova, Eva
issn	0895-7959
number of pages	4 (xsd:int)

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