"\u00DAroda" . . . "Zm\u011Bny b\u00EDlkovinn\u00E9ho profilu p\u0159i fermentaci kv\u00E1sku z p\u0161enice dvouzrnky" . "RIV/00027006:_____/10:00001389!RIV11-MZE-00027006" . . "Zm\u011Bny b\u00EDlkovinn\u00E9ho profilu p\u0159i fermentaci kv\u00E1sku z p\u0161enice dvouzrnky"@cs . . "Rysov\u00E1, J." . "emmer wheat; sourdough; SDS-PAGE"@en . "Changes of the protein profile during fermentation in the sourdough of emmer wheat"@en . . "Dvo\u0159\u00E1\u010Dek, V\u00E1clav" . . . . . "12,v\u011Bd.p\u0159." . "Changes of the protein profile during fermentation in the sourdough of emmer wheat"@en . "Zm\u011Bny b\u00EDlkovinn\u00E9ho profilu p\u0159i fermentaci kv\u00E1sku z p\u0161enice dvouzrnky" . . "Zm\u011Bny b\u00EDlkovinn\u00E9ho profilu p\u0159i fermentaci kv\u00E1sku z p\u0161enice dvouzrnky"@cs . "Wheat is the main source of energy, fibre and proteins. One of the longest growing species is emmer wheat, which is important by the high content of several nutritive components. Some authors published their works, where selected bacteria and yeasts were responsible for decreasing gluten toxicity for patients with gluten intolerance. The aim of this work was to confirm the influence of microflora of bread sourdough to proteins spectra of emmer wheat. Our results indicated, that there was decreasing tendency of prolamin fraction content and increasing tendency of albumin fraction content."@en . . "58" . "CZ - \u010Cesk\u00E1 republika" . "4"^^ . "Stehno, Zden\u011Bk" . "0139-6013" . . . . "RIV/00027006:_____/10:00001389" . "P\u0161enice je hlavn\u00EDm zdrojem p\u0159\u00EDjmu vl\u00E1kniny, energie i b\u00EDlkovin. Jedn\u00EDm z nejd\u00E9le p\u011Bstovan\u00FDch druh\u016F je p\u0161enice dvouzrnka, kter\u00E1 m\u00E1 vysok\u00FD pod\u00EDl n\u011Bkter\u00FDch v\u00FDznamn\u00FDch nutri\u010Dn\u00EDch l\u00E1tek. N\u011Bkte\u0159\u00ED auto\u0159i uv\u00E1d\u011Bj\u00ED, \u017Ee fermentovan\u00E1 mouka vybran\u00FDmi bakteriemi a kvasinkami m\u016F\u017Ee sn\u00ED\u017Eit toxicitu lepku pro pacienty s lepkovou intoleranc\u00ED. C\u00EDlem pr\u00E1ce bylo ov\u011B\u0159it \u010Dinnost mikrofl\u00F3ry chlebov\u00E9ho kvasu na b\u00EDlkoviny p\u0161enice dvouzrnky. Z v\u00FDsledk\u016F je z\u0159ejm\u00E9, \u017Ee u obou vzork\u016F fermentovan\u00FDch t\u011Bst do\u0161lo ke sn\u00ED\u017Een\u00ED slo\u017Eek prolaminov\u00E9 frakce. Na druhou stranu se zv\u00FD\u0161il obsah albuminov\u00E9 frakce."@cs . . . "[B18AB0A53AF6]" . "4"^^ . "3"^^ . "P\u0161enice je hlavn\u00EDm zdrojem p\u0159\u00EDjmu vl\u00E1kniny, energie i b\u00EDlkovin. Jedn\u00EDm z nejd\u00E9le p\u011Bstovan\u00FDch druh\u016F je p\u0161enice dvouzrnka, kter\u00E1 m\u00E1 vysok\u00FD pod\u00EDl n\u011Bkter\u00FDch v\u00FDznamn\u00FDch nutri\u010Dn\u00EDch l\u00E1tek. N\u011Bkte\u0159\u00ED auto\u0159i uv\u00E1d\u011Bj\u00ED, \u017Ee fermentovan\u00E1 mouka vybran\u00FDmi bakteriemi a kvasinkami m\u016F\u017Ee sn\u00ED\u017Eit toxicitu lepku pro pacienty s lepkovou intoleranc\u00ED. C\u00EDlem pr\u00E1ce bylo ov\u011B\u0159it \u010Dinnost mikrofl\u00F3ry chlebov\u00E9ho kvasu na b\u00EDlkoviny p\u0161enice dvouzrnky. Z v\u00FDsledk\u016F je z\u0159ejm\u00E9, \u017Ee u obou vzork\u016F fermentovan\u00FDch t\u011Bst do\u0161lo ke sn\u00ED\u017Een\u00ED slo\u017Eek prolaminov\u00E9 frakce. Na druhou stranu se zv\u00FD\u0161il obsah albuminov\u00E9 frakce." . "Janovsk\u00E1, Dagmar" . "300266" . "P(QG60130)" . .