. "V\u00FDznamn\u00E1 pr\u00E1ce pro dopln\u011Bn\u00ED datab\u00E1ze vlastnost\u00ED p\u0161enice, \u017Eita a je\u010Dmene pro obohacen\u00ED genofondu."@cs . . "EP0960006067" . . . "The proposed project is aimed at the complex development of the sector dealing in the research on technological quality of the above-mentioned food cereals with regard to entering Czech Republic in the EU which will impose high requirements on technological quality of raw materials (wheat, barley, rye oats) for milling, baking and especially malting industry. The research programme will cover all fields which can positively affect obtaining raw materials with high parameters of technological quality andthus to raise competiveness of the goods produced from them, and which would meet quality requirements of the EU. Within the project methods for testing technological quality will be developed in accordance with world and especially EU standard methodo logies of ICC, AACC and EBC. These methods will be used for assesing quality of food cereals in genetic and breeding process as well as in commodity trading. Based on these methods new genotypes of food cereals with improved technological value will be s"@en . "http://www.isvav.cz/projectDetail.do?rowId=EP0960006067"^^ . "P\u0159edkl\u00E1dan\u00FD projekt se komplexn\u011B zab\u00FDv\u00E1 \u0159e\u0161en\u00EDm v\u00FDzkumu technologick\u00E9 jakosti potravin\u00E1\u0159sk\u00E9ho obil\u00ED (p\u0161enice, je\u010Dmene, \u017Eita a ovsa) zejm\u00E9na v oblasti nov\u00FDch metod hodnocen\u00ED parametr\u016F jakosti, kter\u00E9 budou odpov\u00EDdat sv\u011Btov\u011B pou\u017E\u00EDvan\u00FDm postup\u016Fm, co\u017E jsou standardn\u00ED metodiky ICC, AACC a EBC. Na z\u00E1klad\u011B takto aplikovan\u00FDch metod, kter\u00E9 zahrnuj\u00ED u p\u0161enice zejm\u00E9na NIR metody anal\u00FDz z\u00E1kladn\u00EDch parametr\u016F jakosti zrna, reologick\u00E1 stanoven\u00ED na farinografu, alveografu a mixografu, peka\u0159sk\u00FD pokus, zji\u0161t\u011Bn\u00ED viskoelasick\u00FDch vlastnost\u00ED lepkov\u00E9 b\u00EDlkoviny pomoc\u00ED syst\u00E9mu glutomatic a sedimenta\u010Dn\u00EDch test\u016F pop\u0159\u00EDpad\u011B pomoc\u00ED elektrofor\u00E9zy a HPLC, mikrosladov\u00E1n\u00ED a rozbory sladu, bude prov\u00E1d\u011Bno hodnocen\u00ED parametr\u016F jakosti potravin\u00E1\u0159sk\u00E9ho obil\u00ED, ze sv\u011Btov\u00FDch genov\u00FDch kolekc\u00ED s v\u00FDb\u011Brem nov\u00FDch genotyp\u016F s vysokou jakost\u00ED a jejich p\u0159ed\u00E1n\u00ED \u0161lechtitelsk\u00E9 praxi, a ka\u017Edoro\u010Dn\u00ED sledov\u00E1n\u00ED jakosti produkce p\u0161enice a je\u010Dmene na \u00FAzem\u00ED \u010CR. Tyto metody budou tak\u00E9 vyu\u017Eity p\u0159i sledov\u00E1n\u00ED poskliz\u0148ov\u00FDch postup\u016F o\u0161et\u0159ov\u00E1n\u00ED zrna potravin\u00E1\u0159sk\u00E9ho obil" . . . "Research and evaluation of quality of food cereals )wheat, barley rye, oats)."@en . . . "1"^^ . . . . "0"^^ . "V\u00FDzkum a hodnocen\u00ED kvality potravin\u00E1\u0159sk\u00FDch obilovin (p\u0161enice, je\u010Dmen, \u017Eito, oves)." . . "63"^^ . "63"^^ . "0"^^ . . .