Mathematical model s of enzymatic hydrolysis of amaranth grain, flour and stem

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28140%2F14%3A43870340" target="_blank" >RIV/70883521:28140/14:43870340 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.naun.org/main/NAUN/ijmmas/2014/a182001-299.pdf" target="_blank" >http://www.naun.org/main/NAUN/ijmmas/2014/a182001-299.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Mathematical model s of enzymatic hydrolysis of amaranth grain, flour and stem

Popis výsledku v původním jazyce

Amaranth an ancient crop plant rediscovered in food industry in recent years is characteristic for unique composition, exceptionally high content of quality protein. The content of substances essential for nutrition are even several time higher in comparison with other cereals. The current food processing technologies enable intentional separation of some substances or to increase their concentration to reach products with higher targeted effects. Authors of this paper present mathematical models of theenzymatic hydrolysis of amaranth grain, stem and flour. Enzymatic hydrolysis allows separation of quality amaranth protein as well as starch. Mathematical models are based on the transport phenomena in heterogeneous reaction system in the case of grainand stem and on heterogeneous reaction kinetics in the case of amaranth flour. The purpose is to nutritionally enrich amaranth material of valuable component included in crop and to obtain protein hydrolyzates for further applications in

Název v anglickém jazyce

Mathematical model s of enzymatic hydrolysis of amaranth grain, flour and stem

Popis výsledku anglicky

Amaranth an ancient crop plant rediscovered in food industry in recent years is characteristic for unique composition, exceptionally high content of quality protein. The content of substances essential for nutrition are even several time higher in comparison with other cereals. The current food processing technologies enable intentional separation of some substances or to increase their concentration to reach products with higher targeted effects. Authors of this paper present mathematical models of theenzymatic hydrolysis of amaranth grain, stem and flour. Enzymatic hydrolysis allows separation of quality amaranth protein as well as starch. Mathematical models are based on the transport phenomena in heterogeneous reaction system in the case of grainand stem and on heterogeneous reaction kinetics in the case of amaranth flour. The purpose is to nutritionally enrich amaranth material of valuable component included in crop and to obtain protein hydrolyzates for further applications in

Druh

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

CEP obor

JP - Průmyslové procesy a zpracování

OECD FORD obor

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Projekt

<a href="/cs/project/ED2.1.00%2F03.0089" target="_blank" >ED2.1.00/03.0089: Centrum bezpečnostních, informačních a pokročilých technologií (CEBIA-Tech)</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

International Journal of Mathematical Models and Methods in Applied Sciences

ISSN

1998-0140

e-ISSN

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Svazek periodika

8

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

29-37

Kód UT WoS článku

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EID výsledku v databázi Scopus

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