. . "Influence of germination and microwave heating on the carbohydrates composition of pea"@en . . "Czech Journal of Food Science" . . . "Hinkov\u00E1, Andrea" . "247-248" . . . "22330" . . "CZ - \u010Cesk\u00E1 republika" . "Bubn\u00EDk, Zden\u011Bk" . . "P(OK 325)" . "1212-1800" . "Effect of germination and microwave heating is the resulting way of the improvement of nutritional quality of legume products - the significant reduction of -galactooligosaccharides. The most important influence for decreasing of -galactooligosaccharides is during the first three days of pea germination. Combined effect of germination and the following microwave treatment and the conventional air drying to final moisture content 12-14 % and the maximum temperature 80 \u00B0C is recommended for improving of carbohydrate composition of pea from nutritional point of view."@en . "RIV/60461373:22330/00:00013233" . . . . "4"^^ . "C\u00EDlem kl\u00ED\u010Den\u00ED a mikrovlnn\u00E9ho oh\u0159evu semen lu\u0161t\u011Bnin je zlep\u0161en\u00ED jejich nutri\u010Dn\u00ED hodnoty a stravitelnosti - podstatn\u00E9 sn\u00ED\u017Een\u00ED obsahu -galaktooligosacharid\u016F. K nejv\u011Bt\u0161\u00EDmu poklesu -galaktooligosacharid\u016F doch\u00E1z\u00ED v prvn\u00EDch t\u0159ech dnech kl\u00ED\u010Den\u00ED. Pro zlep\u0161en\u00ED chemick\u00E9ho slo\u017Een\u00ED sacharid\u016F byl doporu\u010Den kombinovan\u00FD postup kl\u00ED\u010Den\u00ED a n\u00E1sleduj\u00EDc\u00EDho mikrovlnn\u00E9ho oh\u0159evu na kone\u010Dnou su\u0161inu 12-14 % p\u0159i maxim\u00E1ln\u00ED teplot\u011B 80 \u00B0C."@cs . . "Effect of germination and microwave heating is the resulting way of the improvement of nutritional quality of legume products - the significant reduction of -galactooligosaccharides. The most important influence for decreasing of -galactooligosaccharides is during the first three days of pea germination. Combined effect of germination and the following microwave treatment and the conventional air drying to final moisture content 12-14 % and the maximum temperature 80 \u00B0C is recommended for improving of carbohydrate composition of pea from nutritional point of view." . "Vliv kl\u00ED\u010Den\u00ED a mikrovlnn\u00E9ho oh\u0159evu na slo\u017Een\u00ED sacharid\u016F v hrachu"@cs . "18" . "713514" . "2"^^ . "Influence of germination and microwave heating on the carbohydrates composition of pea" . . "Kadlec, Pavel" . "RIV/60461373:22330/00:00013233!RIV06-MSM-22330___" . "Influence of germination and microwave heating on the carbohydrates composition of pea" . . "Pour, Vladim\u00EDr" . . "Influence of germination and microwave heating on the carbohydrates composition of pea"@en . "4"^^ . "[46A2F1F860CE]" . "pea, germination, micorwave treatment, drying, α -galactooligosaccharides"@en . . . . "Vliv kl\u00ED\u010Den\u00ED a mikrovlnn\u00E9ho oh\u0159evu na slo\u017Een\u00ED sacharid\u016F v hrachu"@cs . . .