Functional foods based of cereals
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F01%3A00000045" target="_blank" >RIV/00027022:_____/01:00000045 - isvavai.cz</a>
Výsledek na webu
—
DOI - Digital Object Identifier
—
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Functional foods based of cereals
Popis výsledku v původním jazyce
Fermented products based on cereals profice one of the possibilities of cereals implementation in functional foods. Fermentation enriches cereal products with milk bacteria, along with reducing the content of antinutritional factors. The scope of our work, involving the previously published experiments with wheat, oats and rice fermentation, was extended to experimenting with barley, maize, and spelt material. Cream, kefir and youghurt cultures were applied. Purely cereal materials or cereal-milk mixeswere used. The raw materials were either subjected to direct fermentation, or fermented after enzymatic pre-treatment. The resulting products were characterised by pH and titratable acidity, and their sensory properties and microbial purity were evaluated. Fermentation of cereal flakes with milk, utilising a yoghurt culture, was most successful. It resulted into a deliciously acidulated pulpy product meeting the microbiological purity criteria. The acceptability for the consumer can be f
Název v anglickém jazyce
Functional foods based of cereals
Popis výsledku anglicky
Fermented products based on cereals profice one of the possibilities of cereals implementation in functional foods. Fermentation enriches cereal products with milk bacteria, along with reducing the content of antinutritional factors. The scope of our work, involving the previously published experiments with wheat, oats and rice fermentation, was extended to experimenting with barley, maize, and spelt material. Cream, kefir and youghurt cultures were applied. Purely cereal materials or cereal-milk mixeswere used. The raw materials were either subjected to direct fermentation, or fermented after enzymatic pre-treatment. The resulting products were characterised by pH and titratable acidity, and their sensory properties and microbial purity were evaluated. Fermentation of cereal flakes with milk, utilising a yoghurt culture, was most successful. It resulted into a deliciously acidulated pulpy product meeting the microbiological purity criteria. The acceptability for the consumer can be f
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
—
Návaznosti výsledku
Projekt
<a href="/cs/project/EP0960006255" target="_blank" >EP0960006255: Rozvoj funkčních potravin</a><br>
Návaznosti
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Ostatní
Rok uplatnění
2001
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Annals of Nutrition and Metabolism
ISSN
0250-6807
e-ISSN
—
Svazek periodika
45
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
CH - Švýcarská konfederace
Počet stran výsledku
1
Strana od-do
—
Kód UT WoS článku
—
EID výsledku v databázi Scopus
—