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Statements

Subject Item
n2:RIV%2F60461373%3A_____%2F07%3AR0065491%21RIV07-MZE-60461373
rdf:type
skos:Concept n12:Vysledek
dcterms:description
Byl studován vliv vysokotlakého ošetření na kvalitu klíčených luštěnin (hrách, cizrna, čočka, vigna-mungo). Celkové počty mikroorganismů se snížily. Tři dny klíčený hrách vykázal výchozí počet 2,4x10^6 KTJ/g a po ošetření byl tento parametr negativní. Dva dny klíčená cizrna vykázala pokles z 1,6x10^5 KTJ/g na méně než 10 KTJ/g. Tři dny klíčená čočka vykázala pokles z 3,4x10^7 KTJ/g na méně než 10 KTJ/g a tři dny klíčená vigna vykázala pokles z původních 1,4x10^9 KTJ/g na 1,8x10^2 KTJ/g po ošetření tlakem 500 MPa po dobu 10 minut. High-pressure processing on germinated legume seeds (pea, chickpea, lentil, green gram) was studied. Total microflora was decreased: in three days germinated pea seeds decreased from 2.4 x 10(6) CFU/g to less than 10; in two days germinated chickpea seeds decreased from 1.6 x 10(5) CFU/g to less than 10; in three days geminated lentil seeds decreased from 3.4 x 10(7) CFU/g to less than 10; and in three days germinated green gram decreased from 1.4 x 10(9) to 1.8 X 10(2) after treatment of high pressure 500 MPa for 10 min. High pressure treated germinated seeds were stored in tap water (pea) and in citric acid pickle pH = 2.5 (chickpea) or pH = 2.0 (lentil, green gram) at 4-8 degrees C. The total microfilora increased during 21 days storage in pressurized germinated pea seeds to 7.5 x 10(4) CFU/g and in green gram to 3.5 x 10(5). The contents of microorganisms in pressurized germinated chickpea and lentil seeds were under detection limits of methods used. High-pressure processing on germinated legume seeds (pea, chickpea, lentil, green gram) was studied. Total microflora was decreased: in three days germinated pea seeds decreased from 2.4 x 10(6) CFU/g to less than 10; in two days germinated chickpea seeds decreased from 1.6 x 10(5) CFU/g to less than 10; in three days geminated lentil seeds decreased from 3.4 x 10(7) CFU/g to less than 10; and in three days germinated green gram decreased from 1.4 x 10(9) to 1.8 X 10(2) after treatment of high pressure 500 MPa for 10 min. High pressure treated germinated seeds were stored in tap water (pea) and in citric acid pickle pH = 2.5 (chickpea) or pH = 2.0 (lentil, green gram) at 4-8 degrees C. The total microfilora increased during 21 days storage in pressurized germinated pea seeds to 7.5 x 10(4) CFU/g and in green gram to 3.5 x 10(5). The contents of microorganisms in pressurized germinated chickpea and lentil seeds were under detection limits of methods used.
dcterms:title
Použití vysokotlakého ošetření ke konzervaci naklíčených luštěnin Kopie: Application of high pressure treatment for preservation of germinated legumes Kopie: Application of high pressure treatment for preservation of germinated legumes
skos:prefLabel
Kopie: Application of high pressure treatment for preservation of germinated legumes Použití vysokotlakého ošetření ke konzervaci naklíčených luštěnin Kopie: Application of high pressure treatment for preservation of germinated legumes
skos:notation
RIV/60461373:_____/07:R0065491!RIV07-MZE-60461373
n5:strany
1
n5:aktivita
n14:P
n5:aktivity
P(QF3287)
n5:cisloPeriodika
1
n5:dodaniDat
n8:2007
n5:domaciTvurceVysledku
n6:4560426 n6:6369537 n6:3321509
n5:druhVysledku
n16:J
n5:duvernostUdaju
n10:S
n5:entitaPredkladatele
n13:predkladatel
n5:idSjednocenehoVysledku
429792
n5:idVysledku
RIV/60461373:_____/07:R0065491
n5:jazykVysledku
n15:eng
n5:klicovaSlova
alimentary diseases, cold storage, germinated legumes, high-pressure processing, microorganisms, legume consumption
n5:klicoveSlovo
n7:cold%20storage n7:germinated%20legumes n7:high-pressure%20processing n7:alimentary%20diseases n7:microorganisms n7:legume%20consumption
n5:kodStatuVydavatele
GB - Spojené království Velké Británie a Severního Irska
n5:kontrolniKodProRIV
[CB6A3A73E106]
n5:nazevZdroje
High Pressure Research
n5:obor
n9:GM
n5:pocetDomacichTvurcuVysledku
3
n5:pocetTvurcuVysledku
5
n5:projekt
n11:QF3287
n5:rokUplatneniVysledku
n8:2007
n5:tvurceVysledku
Dostálová, Jana Strohalm, Jan Culková, Jana Kadlec, Pavel Houška, Milan
s:issn
0895-7959
s:numberOfPages
4