Vliv technologického zpracování a stupně zralosti semen na obsah a speciaci fosforu a stopových prvků v hrachu

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00013088" target="_blank" >RIV/60461373:22330/04:00013088 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22340/04:00011114

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of technological processing and maturity stage of seeds on the content and speciation of phosphorus and trace elements in peas.

Popis výsledku v původním jazyce

Changes of speciation of P, Mn, Fe, Co, Ni, Cu, Zn and Mo in peas occurring in the course of blanching and boiling of green peas were investigated. Element speciation in green pea was compared with that of mature pea. Speciation analyses were accomplished by size exclusion chromatography - inductively coupled plasma mass spectrometry. Total contents of elements, the respective soluble portions and portions passing SEC column were ascertained and mass balances were done. No considerable differences between fresh and blanched green peas were found. During boiling of pea most of elements got partly into water. Excepting nickel and cobalt the elements' compounds remaining in the boiled pea became less soluble. Soluble high molecular mass element species ofzinc, copper, manganese, and iron present in the blanched green pea were completely diminished by boiling of pea. Low molecular mass species of nickel, cobalt, zinc, and molybdenum are more stable against thermal treatment. The mature pe

Název v anglickém jazyce

Effect of technological processing and maturity stage of seeds on the content and speciation of phosphorus and trace elements in peas.

Popis výsledku anglicky

Changes of speciation of P, Mn, Fe, Co, Ni, Cu, Zn and Mo in peas occurring in the course of blanching and boiling of green peas were investigated. Element speciation in green pea was compared with that of mature pea. Speciation analyses were accomplished by size exclusion chromatography - inductively coupled plasma mass spectrometry. Total contents of elements, the respective soluble portions and portions passing SEC column were ascertained and mass balances were done. No considerable differences between fresh and blanched green peas were found. During boiling of pea most of elements got partly into water. Excepting nickel and cobalt the elements' compounds remaining in the boiled pea became less soluble. Soluble high molecular mass element species ofzinc, copper, manganese, and iron present in the blanched green pea were completely diminished by boiling of pea. Low molecular mass species of nickel, cobalt, zinc, and molybdenum are more stable against thermal treatment. The mature pe

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2004

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

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Svazek periodika

87

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

10

Strana od-do

423-432

Kód UT WoS článku

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EID výsledku v databázi Scopus

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