Vliv vaření hrachu na speciaci fosforu a stopových prvků

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00013089" target="_blank" >RIV/60461373:22330/04:00013089 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22340/04:00011115

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of cooking on phosphorus and trace elements species in peas

Popis výsledku v původním jazyce

Changes of solubility of P, Mn, Fe, Co, Ni, Cu, Zn and Mo and changes of proportions of individual element species fractions in pea seeds occurring as a result of soaking and boiling of pea were investigated. Speciation analyses were accomplished by sizeexclusion 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. During boiling of pea most of elements gotpartly into water. Compounds of elements remaining in the boiled pea became less soluble in most cases. Soluble high molecular weight element species present in the original pea were completely diminished by boiling of pea. Low molecular weight speciesof nickel, zinc and molybdenum were more stable against thermal treatment. Nevertheless the boiling increases the portion of ionic species and labile complexes.

Název v anglickém jazyce

Effect of cooking on phosphorus and trace elements species in peas

Popis výsledku anglicky

Changes of solubility of P, Mn, Fe, Co, Ni, Cu, Zn and Mo and changes of proportions of individual element species fractions in pea seeds occurring as a result of soaking and boiling of pea were investigated. Speciation analyses were accomplished by sizeexclusion 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. During boiling of pea most of elements gotpartly into water. Compounds of elements remaining in the boiled pea became less soluble in most cases. Soluble high molecular weight element species present in the original pea were completely diminished by boiling of pea. Low molecular weight speciesof nickel, zinc and molybdenum were more stable against thermal treatment. Nevertheless the boiling increases the portion of ionic species and labile complexes.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

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

—

Svazek periodika

85

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

9

Strana od-do

31-39

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—