. "V\u00FDsledky \u0159e\u0161en\u00ED p\u0159inesly patent a u\u017Eitn\u00E9 vzory, kter\u00E9 zvy\u0161uj\u00ED konkurenceschopnost na zahrani\u010Dn\u00EDch trz\u00EDch."@cs . . . "QF3291" . . . "2003-03-01+01:00"^^ . . . . " fermentovan\u00E9 v\u00FDrobky" . . " nutri\u010Dn\u00ED hodnocen\u00ED" . . . "2009-05-20+02:00"^^ . " senzorick\u00E9 hodnocen\u00ED" . . "2007-12-01+01:00"^^ . . " bezpluch\u00FD je\u010Dmen" . " rozpustn\u00E1 vl\u00E1knina" . . . . "C\u00EDlem projektu je vyu\u017Eit\u00ED okrajov\u011B roz\u0161\u00ED\u0159en\u00FDch obilnin (bezpluch\u00FD je\u010Dmen, bezpluch\u00FD oves a pohanka) v potravin\u00E1ch a dopl\u0148c\u00EDch stravy pro zdravou v\u00FD\u017Eivu v\u0161eobecn\u011B i pro skupiny se specifick\u00FDmi dietetick\u00FDmi po\u017Eadavky. Budou vypracov\u00E1ny receptury, technologick\u00E9 (sladov\u00E1n\u00ED, pufov\u00E1n\u00ED, fermentace) a aplika\u010Dn\u00ED postupy pro v\u00FDrobu: 1.nov\u00FDch pek\u00E1rensk\u00FDch, cukr\u00E1rensk\u00FDch a v\u00FDrobk\u016F zdrav\u00E9 v\u00FD\u017Eivy se zv\u00FD\u0161en\u00FDm obsahem vl\u00E1kniny potravy pro zdravou v\u00FD\u017Eivu (mouka, pufovan\u00E9 zrno, sladov\u00E1 mouka, zrno po sladov\u00E1n\u00ED) 2.fermentovan\u00FDch v\u00FDrobk\u016F na b\u00E1zi hydrolyzovan\u00FDch protein\u016F se zam\u011B\u0159en\u00EDm na skupiny populace s lakt\u00F3zovou intoleranc\u00ED a alergi\u00ED na ml\u00E9\u010Dnou b\u00EDlkovinu, 3.dopl\u0148k\u016F stravy se zv\u00FD\u0161en\u00FDm obsahem rutinu na b\u00E1zi kvasnic" . . " rutin" . . " bezpluch\u00FD oves" . "44"^^ . "44"^^ . "2007-02-28+01:00"^^ . " pek\u00E1rensk\u00E9 v\u00FDrobky" . "The aim of the project is the usage of marginal spread or underestimated cereals (naked barley, naked oat, buckwheat) in food products and food supplements for healthy nutrition generally and for the groups with specific nutrition demands. The recepies,the technological(malting, puffing, fermentation) and applied process for the production will be developed: 1. new bakery, confectionary and healthy food products with enhanced fibre content for healthy nutrition (flour, puffed seed,malt flour,seed aftermalting) 2. the fermented products based on hydrolysated proteins focused on the patients group with lactose intolerance and milk protein alergie, 3. food supplement with high rutin content on the base of yeast."@en . . " v\u00FDrobky zdrav\u00E9 v\u00FD\u017Eivy" . "1"^^ . " dopl\u0148ky stravy" . "Results brought patent and models, which increase competitive ability on international markets."@en . "3"^^ . "obilniny; bezpluch\u00FD je\u010Dmen; bezpluch\u00FD oves; v\u00FDrobky zdrav\u00E9 v\u00FD\u017Eivy; dopl\u0148ky stravy; pek\u00E1rensk\u00E9 v\u00FDrobky; fermentovan\u00E9 v\u00FDrobky; pufovan\u00E9 cere\u00E1lie; rozpustn\u00E1 vl\u00E1knina; rutin; nutri\u010Dn\u00ED hodnocen\u00ED; senzorick\u00E9 hodnocen\u00ED; stanoven\u00ED mechanick\u00FDch a reologick\u00FDch vl\u2026"@en . "1"^^ . "V\u00FDvoj potravin a dopl\u0148k\u016F stravy na b\u00E1zi obilnin" . " pufovan\u00E9 cere\u00E1lie" . "http://www.isvav.cz/projectDetail.do?rowId=QF3291"^^ . "Food and food supplemets development on the base of cereals"@en . "obilniny" . .