[The effect of heat processing on the biological values of selected foods using the amoeba Tetrahymena pyriformis as a test agent].
Tetrahymena pyriformis strain W was used as the testing subject for the determination of the biological value of selected eatables. The eatables were investigated at a 2% concentration. Part of the test eatables was subjected to heat treatment at 0.1 MPa and at the temperature of 121 degrees C for 120 minutes. Heat treatment under these conditions was found to reduce the biological value of the eatables.
D001681:Biological Assay / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling; D006358:Hot Temperature; D013769:Tetrahymena pyriformis
Vplyv tepelného opracovania na biologickú hodnotu vybraných pozívatím vyuzitím testovacieho objektu--prvoka Tetrahymena pyriformis.