"Kopie: Application of high pressure treatment for preservation of germinated legumes" . "Byl studov\u00E1n vliv vysokotlak\u00E9ho o\u0161et\u0159en\u00ED na kvalitu kl\u00ED\u010Den\u00FDch lu\u0161t\u011Bnin (hr\u00E1ch, cizrna, \u010Do\u010Dka, vigna-mungo). Celkov\u00E9 po\u010Dty mikroorganism\u016F se sn\u00ED\u017Eily. T\u0159i dny kl\u00ED\u010Den\u00FD hr\u00E1ch vyk\u00E1zal v\u00FDchoz\u00ED po\u010Det 2,4x10^6 KTJ/g a po o\u0161et\u0159en\u00ED byl tento parametr negativn\u00ED. Dva dny kl\u00ED\u010Den\u00E1 cizrna vyk\u00E1zala pokles z 1,6x10^5 KTJ/g na m\u00E9n\u011B ne\u017E 10 KTJ/g. T\u0159i dny kl\u00ED\u010Den\u00E1 \u010Do\u010Dka vyk\u00E1zala pokles z 3,4x10^7 KTJ/g na m\u00E9n\u011B ne\u017E 10 KTJ/g a t\u0159i dny kl\u00ED\u010Den\u00E1 vigna vyk\u00E1zala pokles z p\u016Fvodn\u00EDch 1,4x10^9 KTJ/g na 1,8x10^2 KTJ/g po o\u0161et\u0159en\u00ED tlakem 500 MPa po dobu 10 minut."@cs . . "5"^^ . "429792" . "Dost\u00E1lov\u00E1, Jana" . "GB - Spojen\u00E9 kr\u00E1lovstv\u00ED Velk\u00E9 Brit\u00E1nie a Severn\u00EDho Irska" . . "Pou\u017Eit\u00ED vysokotlak\u00E9ho o\u0161et\u0159en\u00ED ke konzervaci nakl\u00ED\u010Den\u00FDch lu\u0161t\u011Bnin"@cs . . "High Pressure Research" . . "High-pressure processing on germinated legume seeds (pea, chickpea, lentil, green gram) was studied. Total microflora was decreased: in three days germinated pea seeds decreased from 2.4 x 10(6) CFU/g to less than 10; in two days germinated chickpea seeds decreased from 1.6 x 10(5) CFU/g to less than 10; in three days geminated lentil seeds decreased from 3.4 x 10(7) CFU/g to less than 10; and in three days germinated green gram decreased from 1.4 x 10(9) to 1.8 X 10(2) after treatment of high pressure 500 MPa for 10 min. High pressure treated germinated seeds were stored in tap water (pea) and in citric acid pickle pH = 2.5 (chickpea) or pH = 2.0 (lentil, green gram) at 4-8 degrees C. The total microfilora increased during 21 days storage in pressurized germinated pea seeds to 7.5 x 10(4) CFU/g and in green gram to 3.5 x 10(5). The contents of microorganisms in pressurized germinated chickpea and lentil seeds were under detection limits of methods used." . "Strohalm, Jan" . "Kopie: Application of high pressure treatment for preservation of germinated legumes"@en . . . "[CB6A3A73E106]" . "alimentary diseases, cold storage, germinated legumes, high-pressure processing, microorganisms, legume consumption"@en . "Culkov\u00E1, Jana" . . . "Pou\u017Eit\u00ED vysokotlak\u00E9ho o\u0161et\u0159en\u00ED ke konzervaci nakl\u00ED\u010Den\u00FDch lu\u0161t\u011Bnin"@cs . . . . "High-pressure processing on germinated legume seeds (pea, chickpea, lentil, green gram) was studied. Total microflora was decreased: in three days germinated pea seeds decreased from 2.4 x 10(6) CFU/g to less than 10; in two days germinated chickpea seeds decreased from 1.6 x 10(5) CFU/g to less than 10; in three days geminated lentil seeds decreased from 3.4 x 10(7) CFU/g to less than 10; and in three days germinated green gram decreased from 1.4 x 10(9) to 1.8 X 10(2) after treatment of high pressure 500 MPa for 10 min. High pressure treated germinated seeds were stored in tap water (pea) and in citric acid pickle pH = 2.5 (chickpea) or pH = 2.0 (lentil, green gram) at 4-8 degrees C. The total microfilora increased during 21 days storage in pressurized germinated pea seeds to 7.5 x 10(4) CFU/g and in green gram to 3.5 x 10(5). The contents of microorganisms in pressurized germinated chickpea and lentil seeds were under detection limits of methods used."@en . "RIV/60461373:_____/07:R0065491!RIV07-MZE-60461373" . . "Kadlec, Pavel" . "Kopie: Application of high pressure treatment for preservation of germinated legumes" . . . . "Hou\u0161ka, Milan" . . "P(QF3287)" . "RIV/60461373:_____/07:R0065491" . "3"^^ . . . . "1" . "Kopie: Application of high pressure treatment for preservation of germinated legumes"@en . . "0895-7959" . "1" . "4"^^ .