Application of high pressure treatment for preservation of germinated legumes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F07%3AE0004284" target="_blank" >RIV/00027022:_____/07:E0004284 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Application of high pressure treatment for preservation of germinated legumes
Original language description
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 pressure500 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.
Czech name
Použití vysokotlakého ošetření ke konzervaci naklíčených luštěnin
Czech description
Byl studován vliv vysokotlakého ošetření na kvalitu klíčených luštěnin (hrách, cizrna, čočka, vigna-mungo). Celkové počty mikroorganismů se snížily. Tři dny klíčený hrách vykázal výchozí počet 2,4x10^6 KTJ/g a po ošetření byl tento parametr negativní. Dva dny klíčená cizrna vykázala pokles z 1,6x10^5 KTJ/g na méně než 10 KTJ/g. Tři dny klíčená čočka vykázala pokles z 3,4x10^7 KTJ/g na méně než 10 KTJ/g a tři dny klíčená vigna vykázala pokles z původních 1,4x10^9 KTJ/g na 1,8x10^2 KTJ/g po ošetření tlakem 500 MPa po dobu 10 minut.
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QF3287" target="_blank" >QF3287: Functional foods from vegetables and fruit and other agricultural products treated with high pressure technology</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
High Pressure Research
ISSN
0895-7959
e-ISSN
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Volume of the periodical
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Issue of the periodical within the volume
1
Country of publishing house
GB - UNITED KINGDOM
Number of pages
4
Pages from-to
1
UT code for WoS article
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EID of the result in the Scopus database
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