Health active components in fruit/vegetable juices treated by high pressure

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F86652079%3A_____%2F18%3A00489005" target="_blank" >RIV/86652079:_____/18:00489005 - isvavai.cz</a>
Result on the web
<a href="https://www.taylorfrancis.com/books/e/9781498739030/chapters/10.1201/9781315121123-7" target="_blank" >https://www.taylorfrancis.com/books/e/9781498739030/chapters/10.1201/9781315121123-7</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Health active components in fruit/vegetable juices treated by high pressure
Original language description
This chapter provides a review of the literature where HPP treatment is involved for the preparation of vegetable juices (the first part of the chapter) from carrots, tomato, broccoli, brussel sprouts, red and white cabbage and cauliflower and for the preparation of fruit juices (the second part of the chapter) from oranges, muscadine grapes, pomegranate, watermelon, apples, pineapples, strawberries, blueberries and grapefruits. The whole chapter is focused to the preservation of health active compounds that are contained in the both kinds of the juices using HPP treatment and appropriate conditions, e.g. temperature and time, which are necessary for the preservation.The studied compounds include carotenoids, folic acid, vitamin C, anthocyanins and flavonoids with the emphasis to sulforaphane as a famous anti-carcinogenic compound in the first part of the chapter and to carotenoids and vitamin C in the second part.
Czech name
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Czech description
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Project
<a href="/en/project/LO1415" target="_blank" >LO1415: CzechGlobe 2020 – Development of the Centre of Global Climate Change Impacts Studies</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2018
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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