New vegetable and fruit-vegetable juices treated by high pressure

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F12%3A00000294" target="_blank" >RIV/00027022:_____/12:00000294 - isvavai.cz</a>
Alternative codes found
RIV/26722861:_____/12:ZJPRES12
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
New vegetable and fruit-vegetable juices treated by high pressure
Original language description
The development of new mixed fruit-vegetable juices with less used vegetables as cabbage, celeriac and parsnip was the aim of research project. These juices could offer consumers new tasteful nutritionally interesting products. Other interesting possibility could be a preparation of vegetable juices in combination with sweet whey. The nutritional and sensory evaluations were carried out in juices prepared in laboratory. The contents of total phenolic compounds, ascorbic acid and antioxidant activity were as well determined. Produced juices were pasteurised by high pressure (410 MPa). This technique maintains the level of important nutritional substances, but cell structures of microorganisms are injured by the measure, they are not able to grow up to usable life.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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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)

Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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