Changes in composition of pea during germination, microwave treatment and drying

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008436" target="_blank" >RIV/60461373:22330/03:00008436 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/03:00021242
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Changes in composition of pea during germination, microwave treatment and drying
Original language description
Germination of gain legumes is one of effective way possible to decrease high content of alfa-galactooligosaccharides, which undesirably affects the nutritive value and consumption of legumes. After 2 days of germination the contents of alfa-galactooligosaccharides were reduced to 39% and 45 % of oiginal value. Germinated pea was then dried to final moisture content 12-14 %. The very interested results were obtained when microwave heating was used as preliminary treatment before hot air drying. Contentof soluble cabohydrates (sucrose, raffinose, stachyose and verbascose), proteins and trypsin inhibitor activity were determined for the evaluation of microwave heating to chemical composition of germinated pea.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Project
<a href="/en/project/OK%20325" target="_blank" >OK 325: Electromagnetic heating for food production</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)