. . " identifikace" . . "Vyvinut\u00E1 metoda charakterizace dextrin\u016F ve zbytkov\u00E9m extraktu m\u016F\u017Ee b\u00FDt v\u00FDznamnou sou\u010D\u00E1st\u00ED analytick\u00E9ho popisu jeho chu\u0165ov\u00E9 jedine\u010Dnosti."@cs . . "Development of new methods for characterization of nonfermentable extract that allow identification and evaluation of composition of dextrins typical for Czech beer"@en . . . "2010-12-31+01:00"^^ . " hmotnostn\u00ED spektrometrie" . "C\u00EDlem projektu je charakterizace zbytkov\u00E9ho (nezkva\u0161en\u00E9ho) extraktu, kter\u00FD je tvo\u0159en p\u0159ev\u00E1\u017En\u011B dextriny, pomoc\u00ED nov\u00FDch metod zalo\u017Een\u00FDch na kombinaci chromatografie a hmotnostn\u00ED spektrometrie. Dextriny se z\u00E1sadn\u00EDm zp\u016Fsobem pod\u00EDlej\u00ED na funk\u010Dn\u00EDch vlastnostech typick\u00FDch pro \u010Desk\u00E9 pivo. Podrobn\u00FD chemick\u00FD popis dextrin\u016F bude vyu\u017Eit pro nalezen\u00ED rozd\u00EDlu mezi \u010Desk\u00FDmi a zahrani\u010Dn\u00EDmi pivy. Rovn\u011B\u017E bude tento popis vyu\u017Eit pro v\u00FDb\u011Br odr\u016Fd je\u010Dmene vhodn\u00FDch pro \u010Desk\u00E9 pivo." . "2006-07-01+02:00"^^ . "http://www.isvav.cz/projectDetail.do?rowId=2B06037"^^ . . " chromatografie" . " zbytkov\u00FD extrakt" . " dextriny" . " je\u010Dmen" . "2011-06-30+02:00"^^ . . . . . . . "V\u00FDvoj nov\u00FDch analytick\u00FDch metod" . . . "V\u00FDvoj nov\u00FDch metod charakterizace zbytkov\u00E9ho extraktu, kter\u00E9 umo\u017En\u00ED identifikovat a hodnotit slo\u017Een\u00ED dextrin\u016F typick\u00FDch pro \u010Desk\u00E9 pivo." . "9"^^ . "V\u00FDvoj nov\u00FDch analytick\u00FDch metod, chromatografie, hmotnostn\u00ED spektrometrie, zbytkov\u00FD extrakt, cukry, je\u010Dmen, odr\u016Fdy, slad, identifikace, dextriny, \u010Desk\u00E9 pivo."@en . "2B06037" . "9"^^ . " cukry" . "1"^^ . "The aim of the project is development of the method for qualitative and quantitative characterization of dextrins that form nonfermentable extract in beer. Using this methodology, the influence of barley varieties on composition of nonfermentable extract in Czech beer will be studied."@en . "Developed method of dextrin characterisation can form an important part of its analytical description to express its flavor individuality."@en . "1"^^ . " odr\u016Fdy" . . . . "0"^^ . "2010-02-25+01:00"^^ . " slad" . . .