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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F02%3A00013229%21RIV06-MSM-22330___
rdf:type
skos:Concept n12:Vysledek
dcterms:description
The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and Amylographic characteristics was studied in sprouted wheat grain. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to -amylase inactivation progressively with increasing absorbed energy as well The effect of microwave (MW) heating on the changes in wet gluten content, Gluten Index, Falling Number and Amylographic characteristics was studied in sprouted wheat grain. Falling Number and Gluten Index increased with increasing absorbed energy during MW heating, whereas gluten content decreased. Amylographic maximum increased due to -amylase inactivation progressively with increasing absorbed energy as well Byl sledován vliv mikrovlnného ohřevu na změny obsahu mokrého glutenu, gluten index, číslo poklesu a amylografické characteristiky v porostlé pšenici. Číslo poklesu a gluten index rostou se zvyšující se absorbovanou mikrovlnnou energií, zatímco obsah mokrého glutenu klesal. Amylografické maximum se rovněž zvyšovalo s rostoucí absorbovanou mikrovlnnou energií.
dcterms:title
Chemical and biochemical changes during microwave treatment of wheat Chemical and biochemical changes during microwave treatment of wheat Chemické a biochemické změny během mikrovlnného ošetření pšenice
skos:prefLabel
Chemical and biochemical changes during microwave treatment of wheat Chemické a biochemické změny během mikrovlnného ošetření pšenice Chemical and biochemical changes during microwave treatment of wheat
skos:notation
RIV/60461373:22330/02:00013229!RIV06-MSM-22330___
n5:strany
74-78
n5:aktivita
n18:P
n5:aktivity
P(OK 325)
n5:cisloPeriodika
20
n5:dodaniDat
n8:2006
n5:domaciTvurceVysledku
n6:1084054 n6:3321509 n6:7774710
n5:druhVysledku
n13:J
n5:duvernostUdaju
n11:S
n5:entitaPredkladatele
n10:predkladatel
n5:idSjednocenehoVysledku
640735
n5:idVysledku
RIV/60461373:22330/02:00013229
n5:jazykVysledku
n7:eng
n5:klicovaSlova
sprouted wheat; microwave treatment; Falling Number; gluten
n5:klicoveSlovo
n9:microwave%20treatment n9:sprouted%20wheat n9:gluten n9:Falling%20Number
n5:kodStatuVydavatele
CZ - Česká republika
n5:kontrolniKodProRIV
[7CB8F08A6D35]
n5:nazevZdroje
Czech Journal of Food Science
n5:obor
n14:GM
n5:pocetDomacichTvurcuVysledku
3
n5:pocetTvurcuVysledku
3
n5:projekt
n15:OK%20325
n5:rokUplatneniVysledku
n8:2002
n5:tvurceVysledku
Bubník, Zdeněk Příhoda, Josef Kadlec, Pavel
s:issn
1212-1800
s:numberOfPages
4
n17:organizacniJednotka
22330