Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasterisation treatment - nutritional and sensory evaluation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F14%3A%23NE34" target="_blank" >RIV/26722861:_____/14:#NE34 - isvavai.cz</a>

Result on the web

<a href="http://www.agriculturejournals.cz/publicFiles/119584.pdf" target="_blank" >http://www.agriculturejournals.cz/publicFiles/119584.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasterisation treatment - nutritional and sensory evaluation

Original language description

The goal of this work was to design mixed vegetable (vegetable-fruit) juices which are preserved by high pressure, have an increased content of bioactive substances, are made from locally available produce, and offer excellent nutrition and appealing taste. The new products were prepared on laboratory scale units and underwent nutritional, microbiological, and sensory evaluations. The basic composition, total polyphenol content, ascorbic acid content, and total antioxidant activity were determined

Czech name

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Czech description

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Type

J_x - 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

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Jpurnal of Food Sciences

ISSN

1212-1800

e-ISSN

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Volume of the periodical

32

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

182-187

UT code for WoS article

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EID of the result in the Scopus database

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