High pressure treatment of germinated chickpea Cicer arietinum L. seeds
作者： Pavel Kadlec , Jana Dostálová , Milan Houška , Jan Strohalm , Jana Culková
DOI: 10.1016/J.JFOODENG.2005.07.012
关键词: Flatulence 、 Citric acid 、 Coliform bacteria 、 Botany 、 Germination 、 High pressure 、 Horticulture 、 Biology 、 Microorganism 、 Food science
摘要: Abstract The 2 days germinated chickpea Cicer arietinum L. seeds in citric acid pickle (pH 2.5) were treated press CYX 6/0103, ZDAS joint stock co., Czech Republic, using pressure 500 MPa, time 10 min. samples stored refrigerator at temperatures 5–8 °C. total number of microorganisms decreased from 1.6 × 105 CFU/g to less than 10 CFU/g by pressurization and varied between 10 80 CFU/g during 21 days storage. yeasts, coliform bacteria, Escherichia coli fungi treatment near zero exhibited no changes the further content α-galactosides causing flatulence was 7% original value (content dry seeds) germination,
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