"The use of vegetable mixtures as an milk substitution in the patients diet"@en . . . "Vyu\u017Eit\u00ED rostlinn\u00FDch sm\u011Bs\u00ED jako alternativy ml\u00E9ka v diet\u00E1ch pacient\u016F"@cs . . "Paul\u00ED\u010Dkov\u00E1, I." . "Vyu\u017Eit\u00ED rostlinn\u00FDch sm\u011Bs\u00ED jako alternativy ml\u00E9ka v diet\u00E1ch pacient\u016F"@cs . "64(2)" . "Roubal, Petr" . . "Rysov\u00E1, J." . "4"^^ . . . "1211-846X" . . . "V\u00FD\u017Eiva a potraviny" . "[04EA90F84460]" . . . "4"^^ . "The use of vegetable mixtures as an milk substitution in the patients diet"@en . . . "8"^^ . "Gabrovsk\u00E1, D." . "Ouhrabkov\u00E1, J." . . "milk protein allergy; phenylketonuria; vegetable mixtures; milk substitution"@en . "2009" . "CZ - \u010Cesk\u00E1 republika" . "P(2B06047)" . "RIV/16193296:_____/09:JMDIET09!RIV11-MSM-16193296" . . "Vyu\u017Eit\u00ED rostlinn\u00FDch sm\u011Bs\u00ED jako alternativy ml\u00E9ka v diet\u00E1ch pacient\u016F" . "Komer\u010Dn\u011B dostupn\u00E9 rostlinn\u00E9 sm\u011Bsi, kter\u00E9 se pou\u017E\u00EDvaj\u00ED k p\u0159\u00EDprav\u011B n\u00E1poj\u016F, byly testov\u00E1ny z hlediska jejich vhodnosti k n\u00E1hrad\u011B ml\u00E9ka v diet\u00E1ch pacient\u016F s lakt\u00F3zovou intoleranc\u00ED, alergi\u00ED na b\u00EDlkoviny kravsk\u00E9ho ml\u00E9ka, celiaki\u00ED a fenylketonuri\u00ED. Sm\u011Bsi byly pou\u017Eity p\u0159i p\u0159\u00EDprav\u011B nefermentovan\u00FDch pudink\u016F a potravin fermentovan\u00FDch bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Hodnoceny byly jejich senzorick\u00E9 vlastnosti. V\u00FDchoz\u00ED rostlinn\u00E9 sm\u011Bsi neobsahovaly l\u00E1tky ml\u00E9\u010Dn\u00E9ho p\u016Fvodu, av\u0161ak z\u00E1kysov\u00E9 kultury ano+ tak musely b\u00FDt upraveny tak, alby byly vhodn\u00E9 i pro alergiky na ml\u00E9\u010Dn\u00E9 b\u00EDlkoviny. Stanoveny byly tak\u00E9 koncentrace gliadinu a fenylalalninu." . "RIV/16193296:_____/09:JMDIET09" . . . "Peroutkov\u00E1, Jitka" . . "Komer\u010Dn\u011B dostupn\u00E9 rostlinn\u00E9 sm\u011Bsi, kter\u00E9 se pou\u017E\u00EDvaj\u00ED k p\u0159\u00EDprav\u011B n\u00E1poj\u016F, byly testov\u00E1ny z hlediska jejich vhodnosti k n\u00E1hrad\u011B ml\u00E9ka v diet\u00E1ch pacient\u016F s lakt\u00F3zovou intoleranc\u00ED, alergi\u00ED na b\u00EDlkoviny kravsk\u00E9ho ml\u00E9ka, celiaki\u00ED a fenylketonuri\u00ED. Sm\u011Bsi byly pou\u017Eity p\u0159i p\u0159\u00EDprav\u011B nefermentovan\u00FDch pudink\u016F a potravin fermentovan\u00FDch bakteriemi ml\u00E9\u010Dn\u00E9ho kva\u0161en\u00ED. Hodnoceny byly jejich senzorick\u00E9 vlastnosti. V\u00FDchoz\u00ED rostlinn\u00E9 sm\u011Bsi neobsahovaly l\u00E1tky ml\u00E9\u010Dn\u00E9ho p\u016Fvodu, av\u0161ak z\u00E1kysov\u00E9 kultury ano+ tak musely b\u00FDt upraveny tak, alby byly vhodn\u00E9 i pro alergiky na ml\u00E9\u010Dn\u00E9 b\u00EDlkoviny. Stanoveny byly tak\u00E9 koncentrace gliadinu a fenylalalninu."@cs . . "Vyu\u017Eit\u00ED rostlinn\u00FDch sm\u011Bs\u00ED jako alternativy ml\u00E9ka v diet\u00E1ch pacient\u016F" . "Commercially available vegetable mixtures, that can be used for beverages preparation, were tested on their suitability for milk substitution in diet of patients with lactose intolerance, milk protein allergy, coeliac disease and phenylketonuria. Mixtures were used for non-fermented pudings and lacitc acid bacteria fermented beverages preparation. Their sensory quality was evaluated. Vegetable mixtures itself contained no milk-born substances but starter culturs must be specially treated to be suitable for milk protein allergy diet. Gliadin and phenylalanin concentrations were determined, as well."@en . "Pecha\u010Dov\u00E1, Marta" . . "350983" . "N\u011Bme\u010Dkov\u00E1, Irena" .