"Mikrovlnn\u00E9 o\u0161et\u0159en\u00ED a vysou\u0161en\u00ED nakl\u00ED\u010Den\u00E9ho hrachu"@cs . . "Microwave treatment and drying of germinated pea" . "20" . "653428" . "7"^^ . . . "Czech Journal of Food Science" . . "23-30" . . "[F163766D40CE]" . "Dost\u00E1lov\u00E1, Jana" . "1212-1800" . . "Skulinov\u00E1, Michaela" . . . "22330" . . . . "Mikrovlnn\u00E9 o\u0161et\u0159en\u00ED a vysou\u0161en\u00ED nakl\u00ED\u010Den\u00E9ho hrachu"@cs . . . "P(OK 325)" . "RIV/60461373:22330/02:00013235" . . "germination; microwave; drying; pea;  -galactooligosaccharides"@en . "CZ - \u010Cesk\u00E1 republika" . . "Kadlec, Pavel" . . "Content of -galactooligosaccharides was reduced to 38 % (Gotik cultivar) and to 45 % (Grana cultivar) of the original value after 2 days of germination. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. The contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined as criteria of microwave heating effects on chemical composition of germinated pea"@en . "3"^^ . "Microwave treatment and drying of germinated pea"@en . "Microwave treatment and drying of germinated pea"@en . . "RIV/60461373:22330/02:00013235!RIV06-MSM-22330___" . . "Po 2 dnech kl\u00ED\u010Den\u00ED byl sn\u00ED\u017Een obsah -galaktooligosacharid\u016F na 38 % (Gotik) a na 45 % (Grana) p\u016Fvodn\u00ED hodnoty. Zaj\u00EDmav\u00E9 v\u00FDsledky byly dosa\u017Eeny p\u0159i mikrovlnn\u00E9m oh\u0159evu p\u0159ed vlastn\u00EDm horkovzdu\u0161n\u00FDm su\u0161en\u00EDm. Jako kriteria zm\u011Bn chemick\u00E9ho slo\u017Een\u00ED v kl\u00ED\u010Den\u00E9m hrachu byly pou\u017Eity hodnoty obsah\u016F rozpustn\u00FDch sacharid\u016F (sacharosy, raffinosy, stachyosy a verbaskosy), b\u00EDlkovin a aktivita trypsin inhibitoru"@cs . . . "Content of -galactooligosaccharides was reduced to 38 % (Gotik cultivar) and to 45 % (Grana cultivar) of the original value after 2 days of germination. Very interesting results were obtained when microwave heating was used as a preliminary treatment before hot air drying. The contents of soluble carbohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined as criteria of microwave heating effects on chemical composition of germinated pea" . "3"^^ . "Microwave treatment and drying of germinated pea" .