"0"^^ . "The possibilities of application of hops addition to bakery products (particularly bread) is the main topic of this project. Positive properties of some hop components (hop resins, polyphenols) would increase nutritional value of bakery products. Problems of transformation changes of hop resin and hop oils under baking conditions and changes of their antimicrobial effects will be studied in the research part of this project."@en . "872"^^ . . . . "3"^^ . "The technology of processing of hops to non-traditional food purposes."@en . . "0"^^ . "hop varieties"@en . . "10"^^ . . . . . "750"^^ . . . "Technologie zpracov\u00E1n\u00ED chmele k netradi\u010Dn\u00EDm potravin\u00E1\u0159sk\u00FDm \u00FA\u010Del\u016Fm"@cs . "10"^^ . "P\u0159edm\u011Btem \u0159e\u0161en\u00ED projektu jsou mo\u017Enosti vyu\u017Eit\u00ED p\u0159\u00EDdavku chmele p\u0159i v\u00FDrob\u011B trvanliv\u00E9ho pe\u010Diva, p\u0159edev\u0161\u00EDm chleba. Potitivn\u00ED vlastnosti n\u011Bkter\u00FDch slo\u017Eek chmele (chmelov\u00E9 prysky\u0159ice, polyfenoly) mohou zv\u00FD\u0161it nutri\u010Dn\u00ED hodnotu pek\u00E1rensk\u00FDch v\u00FDrobk\u016F. Ve v\u00FDzkumn\u00E9 \u010D\u00E1sti projektu bude \u0159e\u0161ena problematika transforma\u010Dn\u00EDch zm\u011Bn chmelov\u00FDch prysky\u0159ic a silic za podm\u00EDnek pe\u010Den\u00ED a zm\u011Bny jejich antimikrobi\u00E1ln\u00EDch \u00FA\u010Dink\u016F."@cs .