. . "U \u0161esti vybran\u00FDch druh\u016F laskavc\u016F po jejich tepeln\u00E9 \u00FAprav\u011B byly zji\u0161\u0165ov\u00E1ny obsahy aminokyselin. Hodnota indexu (EAAI) 90.4% ukazuje na vysokou v\u00FD\u017Eivnou kvalitu b\u00EDlkoviny amarantu, kter\u00E1 je porovnateln\u00E1 s vaje\u010Dn\u00FDm proteinem. Tepeln\u00E1 \u00FAprava p\u0159i 170 a 190 \u00B0C po dobu 30 sec. m\u011Blo za n\u00E1sledek sn\u00ED\u017Een\u00ED index (EAAI)na 85.4%. Mezi zkouman\u00FDmi aminokyselinamibyl zaznamen\u00E1n v\u00FDznamn\u00FD statistick\u00FD pokles obsahu valinu a leucinu." . . . "6"^^ . "Amino acids;amaranth species;popping"@en . . "Obsah aminokyselin ve vybran\u00FDch odr\u016Fd\u00E1ch zrna amarantu"@cs . "Kr\u00E1\u010Dmar, Stanislav" . "80-7157-779-0" . "Obsah aminokyselin ve vybran\u00FDch odr\u016Fd\u00E1ch zrna amarantu" . "Amino acids content in various amarnat species"@en . . "3"^^ . . "Herzig, Ivan" . "Obsah aminokyselin ve vybran\u00FDch odr\u016Fd\u00E1ch zrna amarantu"@cs . "Amino acids content in various amarnat species"@en . . "1"^^ . . "[1FF84C6B4A67]" . "43210" . . . "Z(MSM 432100001)" . "PROTEINY 2004" . "577270" . "21;26" . . "RIV/62156489:43210/04:00000466!RIV/2005/MSM/432105/N" . "P\u00EDsa\u0159\u00EDkov\u00E1, Bohumila" . . "Obsah aminokyselin ve vybran\u00FDch odr\u016Fd\u00E1ch zrna amarantu" . "Mendelova zem\u011Bd\u011Blsk\u00E1 a lesnick\u00E1 univerzita v Brn\u011B" . "Brno" . . . "2004-06-10+02:00"^^ . "RIV/62156489:43210/04:00000466" . "Brno" . "Amino acid content before and after heat treatment was assessed in six selected amaranth species of four grain types: Amaranthus cruentus, A. hypochondriacus, A caudatus and A. hybridus, cultivated in the Czech Republic. The value of the Essential Amino Acid Index (EAAI) 90.4% shows the nutritional quality of protein which is almost comparable with egg protein. Heat treatment by popping at 170 to 190oC for 30s resulted in decreased Essential Amino Acid Index (EAAI) to 85.4%. Among investigated amino acids, the content of valine (Val) and leucine (Leu) statistically significantly (P< 0.05) declined."@en . . "U \u0161esti vybran\u00FDch druh\u016F laskavc\u016F po jejich tepeln\u00E9 \u00FAprav\u011B byly zji\u0161\u0165ov\u00E1ny obsahy aminokyselin. Hodnota indexu (EAAI) 90.4% ukazuje na vysokou v\u00FD\u017Eivnou kvalitu b\u00EDlkoviny amarantu, kter\u00E1 je porovnateln\u00E1 s vaje\u010Dn\u00FDm proteinem. Tepeln\u00E1 \u00FAprava p\u0159i 170 a 190 \u00B0C po dobu 30 sec. m\u011Blo za n\u00E1sledek sn\u00ED\u017Een\u00ED index (EAAI)na 85.4%. Mezi zkouman\u00FDmi aminokyselinamibyl zaznamen\u00E1n v\u00FDznamn\u00FD statistick\u00FD pokles obsahu valinu a leucinu."@cs .