. . . . "lipase; protease; celulase; amylase; bread"@en . . "2012-05-21+02:00"^^ . "Praha" . "134581" . "Stejn\u011B jako v ka\u017Ed\u00E9m potravin\u00E1\u0159sk\u00E9m odv\u011Btv\u00ED i peka\u0159sk\u00FD pr\u016Fmysl se neust\u00E1le vyv\u00EDj\u00ED nov\u00E9 technologie, pro uleh\u010Den\u00ED nejen samotn\u00E9 v\u00FDroby, ale zejm\u00E9na zlep\u0161en\u00ED senzorick\u00FDch vlastnost\u00ED fin\u00E1ln\u00EDch v\u00FDrobk\u016F. V pek\u00E1rensk\u00E9m pr\u016Fmyslu se posledn\u00ED dobou v\u00FDznamn\u011B roz\u0161\u00ED\u0159ilo pou\u017E\u00EDv\u00E1n\u00ED enzymov\u00FDch prepar\u00E1t\u016F. Enzymy jsou b\u00EDlkovinn\u00E9 katalyz\u00E1tory urychluj\u00EDc\u00ED, spou\u0161t\u011Bj\u00EDc\u00ED a upravuj\u00EDc\u00ED p\u0159i teplot\u00E1ch kynut\u00ED chemick\u00E9 reakce. C\u00EDlem p\u0159\u00EDsp\u011Bvku je vytvo\u0159en\u00ED p\u0159ehledu enzymatick\u00FDch p\u0159\u00EDpravk\u016F, jejich vlastnost\u00ED a vyu\u017Eit\u00ED v praxi." . . . . "978-80-7080-839-9" . "6"^^ . "As in any food industry and the baking industry is constantly developing new technologies to facilitate not only the production, but also improve the sensory properties of the final products. The baking industry has recently significantly expanded the use of enzyme preparations. Enzymes are protein catalysts catalyst, triggering and regulating temperatures rising chemical reaction. The aim of this work is to give an overview of enzyme preparations, their properties and their use in practice."@en . "Enzymy v pek\u00E1rensk\u00E9 technologii a jejich vyu\u017Eit\u00ED"@cs . . "Enzymes in Bakery Techonology and their Use"@en . . "Mal\u00E1, Lucie" . . "6"^^ . "Tauferov\u00E1, Alexandra" . . "Skalsk\u00FD dv\u016Fr" . . "RIV/62157124:16270/12:43871356" . "Eli\u00E1\u0161ov\u00E1, Martina" . "Stejn\u011B jako v ka\u017Ed\u00E9m potravin\u00E1\u0159sk\u00E9m odv\u011Btv\u00ED i peka\u0159sk\u00FD pr\u016Fmysl se neust\u00E1le vyv\u00EDj\u00ED nov\u00E9 technologie, pro uleh\u010Den\u00ED nejen samotn\u00E9 v\u00FDroby, ale zejm\u00E9na zlep\u0161en\u00ED senzorick\u00FDch vlastnost\u00ED fin\u00E1ln\u00EDch v\u00FDrobk\u016F. V pek\u00E1rensk\u00E9m pr\u016Fmyslu se posledn\u00ED dobou v\u00FDznamn\u011B roz\u0161\u00ED\u0159ilo pou\u017E\u00EDv\u00E1n\u00ED enzymov\u00FDch prepar\u00E1t\u016F. Enzymy jsou b\u00EDlkovinn\u00E9 katalyz\u00E1tory urychluj\u00EDc\u00ED, spou\u0161t\u011Bj\u00EDc\u00ED a upravuj\u00EDc\u00ED p\u0159i teplot\u00E1ch kynut\u00ED chemick\u00E9 reakce. C\u00EDlem p\u0159\u00EDsp\u011Bvku je vytvo\u0159en\u00ED p\u0159ehledu enzymatick\u00FDch p\u0159\u00EDpravk\u016F, jejich vlastnost\u00ED a vyu\u017Eit\u00ED v praxi."@cs . . . . "16270" . "O\u0161\u0165\u00E1dalov\u00E1, Martina" . "Enzymy v pek\u00E1rensk\u00E9 technologii a jejich vyu\u017Eit\u00ED" . "1802-1433" . . "Enzymes in Bakery Techonology and their Use"@en . "\u010C\u00E1slavkov\u00E1, Petra" . "Enzymy v pek\u00E1rensk\u00E9 technologii a jejich vyu\u017Eit\u00ED" . "Tremlov\u00E1, Bohuslava" . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F XLII. Sympozium o nov\u00FDch sm\u011Brech v\u00FDroby a hodnocen\u00ED potravin" . . . "2"^^ . "RIV/62157124:16270/12:43871356!RIV13-MSM-16270___" . . "[43043603F4EE]" . "S" . "Enzymy v pek\u00E1rensk\u00E9 technologii a jejich vyu\u017Eit\u00ED"@cs . . . . "V\u00FDzkumn\u00FD \u00FAstav potravin\u00E1\u0159sk\u00FD Praha" .