Influence of technological processing and oxygen scavengers on selected parameters of pineapple juices
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F13%3APU108353" target="_blank" >RIV/00216305:26310/13:PU108353 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Influence of technological processing and oxygen scavengers on selected parameters of pineapple juices
Original language description
The objective of this study was to assess the influence of different technologies in fresh pineapple juice processing, including the application of caps containing oxygen scavengers (O2S), on selected quality parameters of pineapple juice. Juice was prepared in two different ways.
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
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů