New vegetable and fruit-vegetable juices treated by high pressure, 49th EHPRG Conference, 28.8. ? 2.9.2011, Budapest, Hungary
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F11%3A00000244" target="_blank" >RIV/00027022:_____/11:00000244 - isvavai.cz</a>
Alternative codes found
RIV/26722861:_____/11:ZOVEFR11
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
New vegetable and fruit-vegetable juices treated by high pressure, 49th EHPRG Conference, 28.8. ? 2.9.2011, Budapest, Hungary
Original language description
The aim of this work was to find sensory suitable combinations of not commonly used vegetables, i.e. cabbage, celeriac and parsnip, into mixed fruit ?vegetable juices, two-species vegetable juices and vegetable juices with whey. These juices might have the potential to offer consumers new, interesting, tasteful and nutritional products. Another interesting variation could be preparation of vegetable juices in combination with sweet whey. Nutritional and sensory evaluations were carried out using juicesprepared in laboratory. Total phenolic content, in addition to ascorbic acid and antioxidant activity, were determined. The developed juices with high nutritional value should increase very low fruit and vegetable consumption at the Czech population. Theprepared juices were high pressure pasteurized (410 MPa). This technique retains the desired levels of important nutritional substances, while being destructive to alive microbial cell structure and germination of spores.
Czech name
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Czech description
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Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QI91B089" target="_blank" >QI91B089: New methods and processing of agricultural raw material use for functional foods conception</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů