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Statements

Subject Item
n2:RIV%2F00027022%3A_____%2F04%3A9P000441%21RIV09-MZE-00027022
rdf:type
n9:Vysledek skos:Concept
dcterms:description
The different kind of processing were used to develop new foods on the base of hulless barley. Debranning allows to obtain very interesting by-products with increased beta-glucan kontent. Puffed grains as well as malted grains were prepared for the new recipes of salty or sweet food products. 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. 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.Bylo provedeno nutriční i senzorické hodnocení. Jak senzorické tak nutriční hodnocení ukázaly, že bezpluchý ječmen je vhodný pro rozšíření sortimentu potravin The different kind of processing were used to develop new foods on the base of hulless barley. Debranning allows to obtain very interesting by-products with increased beta-glucan kontent. Puffed grains as well as malted grains were prepared for the new recipes of salty or sweet food products. 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.
dcterms:title
Ways of hulless grain processing and nutritional quality Způsob zpracování zrna bezpluchého ječmene a nutriční kvalita Ways of hulless grain processing and nutritional quality
skos:prefLabel
Ways of hulless grain processing and nutritional quality Ways of hulless grain processing and nutritional quality Způsob zpracování zrna bezpluchého ječmene a nutriční kvalita
skos:notation
RIV/00027022:_____/04:9P000441!RIV09-MZE-00027022
n3:aktivita
n15:P
n3:aktivity
P(QF3291)
n3:cisloPeriodika
1
n3:dodaniDat
n12:2009
n3:domaciTvurceVysledku
n5:7318014 n5:8900426 n5:4971728 n5:1832832 n5:5221900
n3:druhVysledku
n17:J
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
595037
n3:idVysledku
RIV/00027022:_____/04:9P000441
n3:jazykVysledku
n16:eng
n3:klicovaSlova
hulless barley grain; processing; puffing; malting; nutritional quality; nutrition; debranning
n3:klicoveSlovo
n8:debranning n8:puffing n8:nutrition n8:malting n8:hulless%20barley%20grain n8:nutritional%20quality n8:processing
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[DCCD21D4434A]
n3:nazevZdroje
Czech Journal of Genetics and Plant Breeding
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
7
n3:projekt
n4:QF3291
n3:rokUplatneniVysledku
n12:2004
n3:svazekPeriodika
40
n3:tvurceVysledku
Hoke, Karel Vaculová, K. Gabrovská, Dana Prokeš, J. Erban, Vladimír Ouhrabková, Jarmila Rysová, Jana
s:issn
1212-1975
s:numberOfPages
1