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Description
  • K vyhodnocení změn v chemickém složení klíčeného hrachu při mikrovlnném ohřevu byly použity obsahy rozpustných sacharidů (sacharosa, raffinosa, stachyosa a verbaskosa), bílkoviny a aktivita trypsin inhibitoru. Klíčený hrach byl použit k přípravě čerstvých zeleninových salátů a hrachových polévek, tyto pokrmy byly senzoricky hodnoceny. Senzorické hodnocení jídel, připravených z čerstvých i sušených klíčených semen hrachu bylo velmi dobré. (cs)
  • Contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined for the evaluation of microwave heating to chemical composition of germinated pea. Germinated pea was used for preparation of fresh vegetable salad and pea soups, and these pea meals were evaluated by sensory tests. The acceptances of dishes from fresh and dried germinated pea according to sensory evaluation were high.
  • Contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined for the evaluation of microwave heating to chemical composition of germinated pea. Germinated pea was used for preparation of fresh vegetable salad and pea soups, and these pea meals were evaluated by sensory tests. The acceptances of dishes from fresh and dried germinated pea according to sensory evaluation were high. (en)
Title
  • Změny ve skladbě hrachu během mikrovlnného ošetřební a sušení (cs)
  • Changes in composition of pea during germination, microwave treatment and drying
  • Changes in composition of pea during germination, microwave treatment and drying (en)
skos:prefLabel
  • Změny ve skladbě hrachu během mikrovlnného ošetřební a sušení (cs)
  • Changes in composition of pea during germination, microwave treatment and drying
  • Changes in composition of pea during germination, microwave treatment and drying (en)
skos:notation
  • RIV/60461373:22330/03:00021242!RIV09-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(OK 325), Z(MSM 223300005)
http://linked.open...iv/cisloPeriodika
  • 12
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
  • 600825
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/03:00021242
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • pea; germination; microwave treatment; drying; -galactooligosaccharides (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • KR - Korejská republika
http://linked.open...ontrolniKodProRIV
  • [7030AB7C4E42]
http://linked.open...i/riv/nazevZdroje
  • Food Science and Biotechnology
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
  • Bubník, Zdeněk
  • Dostálová, Jana
  • Kadlec, Pavel
  • Pour, Vladimír
  • Valentová, Helena
  • Skulinová, Michaela
  • Hosnedl, Václav
  • Kaasová, Jitka
http://linked.open...ain/vavai/riv/wos
  • 000187390300001
http://linked.open...n/vavai/riv/zamer
issn
  • 1226-7708
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
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