. . . "0"^^ . . "659"^^ . "1"^^ . "0"^^ . "Textura bramborov\u00FDch hl\u00EDz v pr\u016Fb\u011Bhu zpracov\u00E1n\u00ED"@cs . . "6"^^ . "659"^^ . "6"^^ . . . "C\u00EDlem projektu je sledov\u00E1n\u00ED korela\u010Dn\u00EDch vztah\u016F mezi chemick\u00FDm slo\u017Een\u00EDm, instrument\u00E1ln\u00EDmi metodami m\u011B\u0159enou texturou a senzorick\u00FDmi vlastnostmi hl\u00EDz brambor. Sledovan\u00FDmi znaky bude vedle b\u011B\u017En\u011B stanoven\u00E9su\u0161iny, \u0161krobnatosti a varn\u00E9ho typu detailn\u00ED anal\u00FDza \u0161krobov\u00FDch a ne\u0161krobov\u00FDch sacharid\u016F, obrazov\u00E1 anal\u00FDza makro a mikro struktury, prom\u011B\u0159en\u00ED fyzik\u00E1ln\u011B mechanick\u00FDch vlastnost\u00ED v\u010Detn\u011B sledov\u00E1n\u00ED vlivu fyziologick\u00E9ho stavu hl\u00EDz na rheologick\u00E9 vlastnosti. V\u00FDsledky roz\u0161\u00ED\u0159\u00ED poznatky o jednotliv\u00FDch odr\u016Fd\u00E1ch, jejich technologick\u00E9 pou\u017Eitelnosti a textu\u0159e potravin\u00E1\u0159sk\u00FDc h v\u00FDrobk\u016F z brambor."@cs . "The texture of potato tubers during processing"@en . . . . "The aim of the proposed project is the investigation of correlation relations among chemical composition, experimental methods for texture measurements and sensoric properties of potatoes. Except of commonly observed dry matter, starchiness and boiling type, there will be some other observed traits: detailed analysis of starch and nonstarch polysacharides, image analysis of macro and micro structures, investigation of physical mechanical properties including the investigation of influence of physiological state of tubers on rheological properties. Results can increase the knowledge's about, individual varieties, their technological utilisation and texture of food products from potatoes."@en . .