. "Pr\u016Fb\u011Bh \u0159e\u0161en\u00ED i v\u00FDsledky projektu pln\u011B odpov\u00EDdaj\u00ED zad\u00E1n\u00ED projektu.V\u00FDsledky jsou v\u00FDznamn\u00FDm p\u0159\u00EDnosem v oboru zpracov\u00E1n\u00ED vajec, s ohledem k racion\u00E1ln\u00ED v\u00FD\u017Eiv\u011B."@en . . "The aim of the project is the technology and machinery determined for high speed hotrooming of dried egg whites. The method is based on the homogenisation of the powder at temperatures 120 - 130\u00B0C. Process leads to the ideal sterilisation of the productat enhanced whipping ability, odour and flavour and increased gel strength of the reconstituted egg white. The method of extraction of egg yolk with convenient solvent will be studied. The fluid egg yolk will be used for experiments. There will be theeffort to create the closed system including drying, extraction and pasteurisation into one process in one equipment. The resulting product with substantially lowered cholesterol content will be used for testing of functional properties. The part of the research will be the testing the possibility to mix the extracted egg yolk product with plant fats."@en . "7"^^ . "Nov\u00E9 technologie zpracov\u00E1n\u00ED vaje\u010Dn\u00E9 suroviny" . "7"^^ . . "QE1026" . . . . . . . . . "extraction"@en . "http://www.isvav.cz/projectDetail.do?rowId=QE1026"^^ . "Je \u0159e\u0161ena technologie a technika \u0161etrn\u00E9 pasterace a podstatn\u00E9ho zlep\u0161en\u00ED kvality su\u0161en\u00E9ho vaje\u010Dn\u00E9ho b\u00EDlku metodou intenzivn\u00ED homogenizace p\u0159i pou\u017Eit\u00ED teplot v rozsahu 120 - 130\u00B0C. Proces vede k dokonal\u00E9 sterilit\u011B produktu p\u0159i sou\u010Dasn\u00E9m zlep\u0161en\u00ED jeho \u0161lehatelnosti, chuti a v\u016Fn\u011B a zv\u00FD\u0161en\u00ED pevnosti gelu obnoven\u00E9ho b\u00EDlku. K \u0159e\u0161en\u00ED problematiky cholesterolu a tuku v \u017Eloutc\u00EDch bude testov\u00E1na metoda extrakce pomoc\u00ED vhodn\u00E9ho extrak\u010Dn\u00EDho \u010Dinidla p\u0159\u00EDmo z tekut\u00E9ho produktu a bude snaha slou\u010Dit uzav\u0159en\u00FD cyklus extrakce se su\u0161en\u00EDm a pasterac\u00ED do jedn\u00E9 operace v jednom za\u0159\u00EDzen\u00ED. V\u00FDsledkem je su\u0161en\u00FD produkt s podstatn\u011B ni\u017E\u0161\u00EDm obsahem cholesterolu a tuk\u016F. Do extrahovan\u00E9ho \u017Eloutku bude testov\u00E1no zapracov\u00E1n\u00ED n\u00E1hradn\u00EDho, rostlinn\u00E9ho tuku." . "0"^^ . . "New technology for processing of egg products"@en . . . . . "2006-06-29+02:00"^^ . . "Pr\u016Fb\u011Bh \u0159e\u0161en\u00ED i v\u00FDsledky projektu pln\u011B odpov\u00EDdaj\u00ED zad\u00E1n\u00ED projektu.V\u00FDsledky jsou v\u00FDznamn\u00FDm p\u0159\u00EDnosem v oboru zpracov\u00E1n\u00ED vajec, s ohledem k racion\u00E1ln\u00ED v\u00FD\u017Eiv\u011B."@cs . . "1"^^ . . . . "2"^^ .