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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F05%3A00013225%21RIV06-MZE-22330___
rdf:type
skos:Concept n11:Vysledek
dcterms:description
Dvoudenní klíčená semena cizrny Cicer arietinum L. v nálevu kyseliny citronové (pH 2.5) byly ošetřeny na přístroji CYX 6/0103, ZDAS, ČR, tlakem 500 MPa po dobu 10 min. Ošetřené vzorky byly skladovány v ledničce při teplotách 5 - 8 °C. Celkový počet mikroorganismů se snížil z 1.6x105 CFU/g na méně než 10 CFU/g u tlakovaných a v průběhu sklasování 21 dní se pohybuje kolem 10 a 80 CFU/g . Počet kvasinek, koliformních bakterií, Escherichia coli a plísní se snížil díky ošetření tlakem až téměř k nule a neukazoval žádné změny během 21 denního skladování. Obsah alfa galaktosidů způsobujících flatulenci se snížil na 7 % původního obsahu v sušině díky klíčení. The 2 days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5 - 8 °C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6x105 CFU/g to less than 10 CFU/g by pressurization and varied between less than 10 and 80 CFU/g during 21 days of storage. The numberof yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21 days of storage. The content of a-galactosides causing flatulence was decreased to 7 % of original value (content in dry seeds) by germination, pressurization and storage. The 2 days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5 - 8 °C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6x105 CFU/g to less than 10 CFU/g by pressurization and varied between less than 10 and 80 CFU/g during 21 days of storage. The numberof yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21 days of storage. The content of a-galactosides causing flatulence was decreased to 7 % of original value (content in dry seeds) by germination, pressurization and storage.
dcterms:title
High pressure treatment of germinated chickpea Cicer arietinum L. seeds High pressure treatment of germinated chickpea Cicer arietinum L. seeds Vysokotlaké ošetření klíčených semen cizrny Cicer arietinum L.
skos:prefLabel
High pressure treatment of germinated chickpea Cicer arietinum L. seeds High pressure treatment of germinated chickpea Cicer arietinum L. seeds Vysokotlaké ošetření klíčených semen cizrny Cicer arietinum L.
skos:notation
RIV/60461373:22330/05:00013225!RIV06-MZE-22330___
n3:strany
250-260
n3:aktivita
n8:Z n8:P
n3:aktivity
P(QF3287), Z(MSM6046137305)
n3:cisloPeriodika
2
n3:dodaniDat
n10:2006
n3:domaciTvurceVysledku
n9:2395452 n9:4560426 n9:3321509 n9:1780328 n9:6369537
n3:druhVysledku
n19:J
n3:duvernostUdaju
n6:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
523262
n3:idVysledku
RIV/60461373:22330/05:00013225
n3:jazykVysledku
n13:eng
n3:klicovaSlova
a-Galactosides; Germinated Pea Seeds; High Pressure
n3:klicoveSlovo
n7:a-Galactosides n7:High%20Pressure n7:Germinated%20Pea%20Seeds
n3:kodStatuVydavatele
BE - Belgické království
n3:kontrolniKodProRIV
[26A44D38E1A1]
n3:nazevZdroje
Journal of Food Engineering
n3:obor
n15:GM
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
7
n3:projekt
n16:QF3287
n3:rokUplatneniVysledku
n10:2005
n3:svazekPeriodika
64
n3:tvurceVysledku
Culková, Jana Hinková, Andrea Strohalm, Jan Dostálová, Jana Houška, Milan Kadlec, Pavel Štarhová, Helena
n3:zamer
n14:MSM6046137305
s:issn
0260-8774
s:numberOfPages
10
n18:organizacniJednotka
22330