Home > Search Results: keywords:"tykvové výlisky"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
Processing of pumpkin (\kur{Cucurbita pepo} L.) seed cake for flour and protein concentrate
 PEŠKOVÁ, Ema
The aim of this bachelor thesis was to evaluate the chemical and functional properties of pumpkin flour and flour-formed fractions according to the fineness of particles over 250; 250-180; below 180 microns and the production of pumpkin protein concentrate. The flour was made from pumpkin marc (Cucurbita pepo L.). The theoretical part describes the botanical characteristics and describes the functional and chemical properties of pumpkin. The practical part deals with the determination of chemical properties: nitrogen content, dry matter content, residual fat, protein content and what is the most represented protein fraction of pumpkin protein. Water solubility, water and fat binding as well as emulsifying activity were determined from the functional properties. The conclusion presents the final results of this work.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English