"High pressure treatment of germinated chickpea Cicer arientinum L. seeds"@en . "High pressure treatment of germinated chickpea Cicer arientinum L. seeds"@en . "Dva dny kl\u00ED\u010Den\u00E1 semena cizrny Cicer arietinum L. byla vlo\u017Eena do l\u00E1ku obsahuj\u00EDc\u00EDho kyselinu citronovou (pH 2,5) a tlakov\u00E1na v lisu CYX 6/0103, \u017D\u010Fas a.s., \u010Cesk\u00E1 republika, p\u0159i tlaku 500 MPa po dobu 10 minut. O\u0161et\u0159en\u00E9 vzorky byly skladov\u00E1ny v chladni\u010Dce p\u0159i teplot\u011B 5-8\u00B0C. Celkov\u00E9 po\u010Dty mikroorganism\u016F klesly u tohoto produktu z 1,6 x 10^5 KTJ/g na m\u00E9n\u011B ne\u017E 10 KTJ/g tlakov\u00E1n\u00EDm a m\u011Bnily se v rozsahu mezi m\u00E9n\u011B ne\u017E 10 a 80 KTJ/g b\u011Bhem 21 dn\u016F skladov\u00E1n\u00ED. Po\u010Dty kvasinek, koliformn\u00EDch bakteri\u00ED, Esch. coli a pl\u00EDsn\u00ED klesly k nule a nem\u011Bnily se po dobu 21 dn\u016F skladov\u00E1n\u00ED. Obsah alfa-galaktosid\u016F zp\u016Fsobuj\u00EDc\u00EDch nad\u00FDm\u00E1n\u00ED byl sn\u00ED\u017Een na 7 % p\u016Fvodn\u00ED hodnoty v such\u00FDch semenech kl\u00ED\u010Den\u00EDm, n\u00E1sledn\u00FDm tlakov\u00E1n\u00ED a skladov\u00E1n\u00EDm."@cs . . . . "445-448" . . "Strohalm, Jan" . "Kadlec, P." . "[C4C9C31487C0]" . . . . "Dost\u00E1lov\u00E1, J." . "Starhov\u00E1, H." . "RIV/00027022:_____/06:8P006176" . "Hou\u0161ka, Milan" . . "High pressure treatment of germinated chickpea Cicer arientinum L. seeds" . "Hinkov\u00E1, A." . "4"^^ . "77" . "Culkov\u00E1, J." . . . . "Vysokotlak\u00E9 zpracov\u00E1n\u00ED semen nakl\u00ED\u010Den\u00E9 cizrny Cicer arientinum L."@cs . . . . . "Journal of Food Engineering" . . "Vysokotlak\u00E9 zpracov\u00E1n\u00ED semen nakl\u00ED\u010Den\u00E9 cizrny Cicer arientinum L."@cs . "0260-8774" . "2"^^ . "The 2 days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5\u20138 \u00B0C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6 x 10^5 CFU/g to less than 10 CFU/g by pressurization and varied between less than 10 and 80 CFU/g during 21 days of storage. The number of yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21 days of storage. The content of a-galactosides causing flatulence was decreased to 7% of original value (content in dry seeds) by germination, pressurization and storage."@en . "RIV/00027022:_____/06:8P006176!RIV08-MZE-00027022" . . . "The 2 days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated in press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500 MPa, time 10 min. The treated samples were stored in refrigerator at temperatures 5\u20138 \u00B0C. The total number of microorganisms of germinated chickpea seeds in citric acid pickle decreased from 1.6 x 10^5 CFU/g to less than 10 CFU/g by pressurization and varied between less than 10 and 80 CFU/g during 21 days of storage. The number of yeasts, coliform bacteria, Escherichia coli and fungi were decreased by pressure treatment to near zero and exhibited no changes during the further 21 days of storage. The content of a-galactosides causing flatulence was decreased to 7% of original value (content in dry seeds) by germination, pressurization and storage." . . "7"^^ . "High pressure treatment of germinated chickpea Cicer arientinum L. seeds" . "CZ - \u010Cesk\u00E1 republika" . "482317" . "High pressure treatment; Germinated seeds; Chickpea; Microbial evaluation; a-galactosides"@en . "P(QF3287), P(QF4116)" . "3" .