"2010-04-22+02:00"^^ . "0"^^ . "Vyvinut zp\u016Fsob v\u00FDroby piva \u010Desk\u00E9ho typu vhodn\u00E9ho pro celiaky za pou\u017Eit\u00ED b\u011B\u017En\u00FDch surovin, d\u00E1le byl vyvinut postup na sladov\u00E1n\u00ED pohanky pro n\u00E1hradu \u010D\u00E1sti je\u010Dn\u00E9ho sladu bezlepkovou surovinou. Prob\u011Bhl p\u0159evod do v\u00FDroby a produkt se vyr\u00E1b\u00ED v pivovaru \u017Datec."@cs . "3"^^ . . "0"^^ . . . "2011-06-22+02:00"^^ . "3"^^ . " gluten" . "1"^^ . "celiac disease" . " barley" . . . " beer" . . "*V\u00FDzkum a v\u00FDvoj technologie umo\u017E\u0148uj\u00EDc\u00ED v\u00FDrobu piva pro celiatiky (bezlepkov\u00E9 pivo)" . . . "There was developed the method of brewing Czech type suitable for coeliacs, using ordinary ingredients, also there was developed a procedure for malting of buckwheat to change a part of barley malt for gluten free material at the brew."@en . " millet" . . . . " stage of a programme" . " fermenting" . "celiac disease; beer; gluten; brewer's malt; malt; buckwheat; millet; barley; bitterness; colour; fermenting; objective; stage of a programme; mash; mashing; foaming quality; brewer's yeast; yeast."@en . "http://www.isvav.cz/projectDetail.do?rowId=FI-IM5/067"^^ . . " colour" . "2010-12-31+01:00"^^ . " mash" . . . . "*Research and development of technology susceptible to produce the beer for people with celiac disease (gluten free beer)"@en . " bitterness" . " mashing" . " brewer's malt" . . " malt" . "2008-03-14+01:00"^^ . " buckwheat" . " brewer's yeast" . . . "*The objective of project is by means of research and developement to research a new technology of a new type beer with characteristic senzory properties of Czech beer. Developed beer also may use people with celiac disease. Celiac disease is an ill, which let down by prolamins included in cereals. In term of beer is self-starter of imunology reaction gluten in barley. Barley malt is a main resource of beer extrakt-main objective is to reduct quantity of gluten in barely malt and also in beer for this problem in part will be used partial replacement of barely malt to other cereal gluten free malt (suitable mutation of buckwheat and millet), in part splitting of gluten in barely malt with specific enzymes. Selecting of suitable enzyme will be focused on a minimal affecting of foaming quality (foaming quality is depending of a proteins with skills to create foam). Using of ordinary protease rapidly depress foaming quality."@en . "FI-IM5/067" . " foaming quality" . . "*C\u00EDlem p\u0159edkl\u00E1dan\u00E9ho projektu je prost\u0159ednictv\u00EDm v\u00FDzkumu a n\u00E1sledn\u00E9ho v\u00FDvoje vyvinout technologii v\u00FDroby piva \u010Desk\u00E9ho typu, vhodn\u00E9ho pro osoby trp\u00EDc\u00ED celiaki\u00ED. Celiakie je onemocn\u011Bn\u00ED, kter\u00E9 je spu\u0161t\u011Bno \u00FA\u010Dinkem prolamin\u016F obsa\u017Een\u00FDch v obilovin\u00E1ch. Z hlediska v\u00FDroby piva je t\u00EDmto spou\u0161t\u011B\u010Dem imunitn\u00ED reakce gluten z je\u010Dmene. Je\u010Dn\u00FD slad je hlavn\u00EDm zdrojem extraktu piva a tak je c\u00EDlem projektu podstatn\u011B sn\u00ED\u017Eit mno\u017Estv\u00ED glutenu ve sladu z je\u010Dmene a t\u00EDm i v pivu. K tomuto \u00FA\u010Delu bude vyu\u017Eita jednak \u010D\u00E1ste\u010Dn\u00E1 n\u00E1hrada sladu jin\u00FDmi sladovan\u00FDmi obilovinami, kter\u00E9 neobsahuj\u00ED gluten (pohanka obecn\u00E1, pohanka tatarsk\u00E1, vhodn\u00E9 odr\u016Fdy prosa) a jednak roz\u0161t\u011Bpen\u00ED glutenu v je\u010Dmenn\u00E9m sladu specifick\u00FDmi proteolytick\u00FDmi enzymy. V\u00FDb\u011Br vhodn\u00E9ho enzymu bude zam\u011B\u0159en na minim\u00E1ln\u00ED ovlivn\u011Bn\u00ED p\u011Bnivosti. Vyu\u017Eit\u00ED b\u011B\u017En\u00FDch proteas by vedlo k nep\u0159ijateln\u00E9mu zhor\u0161en\u00ED p\u011Bnivosti a celkov\u00FDch senzorick\u00FDch kvalit piva." . " objective" .