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Statements

Subject Item
n2:RIV%2F00027022%3A_____%2F01%3A00000045%21RIV%2F2002%2FMZE%2FM04002%2FN
rdf:type
skos:Concept n16:Vysledek
dcterms:description
Fermented products based on cereals profice one of the possibilities of cereals implementation in functional foods. Fermentation enriches cereal products with milk bacteria, along with reducing the content of antinutritional factors. The scope of our work, involving the previously published experiments with wheat, oats and rice fermentation, was extended to experimenting with barley, maize, and spelt material. Cream, kefir and youghurt cultures were applied. Purely cereal materials or cereal-milk mixes were used. The raw materials were either subjected to direct fermentation, or fermented after enzymatic pre-treatment. The resulting products were characterised by pH and titratable acidity, and their sensory properties and microbial purity were evaluated. Fermentation of cereal flakes with milk, utilising a yoghurt culture, was most successful. It resulted into a deliciously acidulated pulpy product meeting the microbiological purity criteria. The acceptability for the consumer can be fumicrobiological Fermented products based on cereals profice one of the possibilities of cereals implementation in functional foods. Fermentation enriches cereal products with milk bacteria, along with reducing the content of antinutritional factors. The scope of our work, involving the previously published experiments with wheat, oats and rice fermentation, was extended to experimenting with barley, maize, and spelt material. Cream, kefir and youghurt cultures were applied. Purely cereal materials or cereal-milk mixes were used. The raw materials were either subjected to direct fermentation, or fermented after enzymatic pre-treatment. The resulting products were characterised by pH and titratable acidity, and their sensory properties and microbial purity were evaluated. Fermentation of cereal flakes with milk, utilising a yoghurt culture, was most successful. It resulted into a deliciously acidulated pulpy product meeting the microbiological purity criteria. The acceptability for the consumer can be fumicrobiological
dcterms:title
Functional foods based of cereals Functional foods based of cereals
skos:prefLabel
Functional foods based of cereals Functional foods based of cereals
skos:notation
RIV/00027022:_____/01:00000045!RIV/2002/MZE/M04002/N
n3:strany
111(2.01.150)
n3:aktivita
n5:P
n3:aktivity
P(EP0960006255)
n3:cisloPeriodika
1
n3:dodaniDat
n6:2002
n3:domaciTvurceVysledku
n13:8900426 n13:4254007
n3:druhVysledku
n7:J
n3:duvernostUdaju
n12:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
680819
n3:idVysledku
RIV/00027022:_____/01:00000045
n3:jazykVysledku
n14:eng
n3:klicovaSlova
Functional food, cereals, fermentation, milk bacteria
n3:klicoveSlovo
n11:Functional%20food n11:cereals n11:fermentation n11:milk%20bacteria
n3:kodStatuVydavatele
CH - Švýcarská konfederace
n3:kontrolniKodProRIV
[11FD9FCD84C3]
n3:nazevZdroje
Annals of Nutrition and Metabolism
n3:obor
n8:GM
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
3
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:projekt
n10:EP0960006255
n3:rokUplatneniVysledku
n6:2001
n3:svazekPeriodika
45
n3:tvurceVysledku
Rysová, Jana Nočevová, Elka Vavreinová, Slavomíra
s:issn
0250-6807
s:numberOfPages
1