New vegetable and fruit-vegetable juices treated by high pressure, 49th EHPRG Conference, 28.8. ? 2.9.2011, Budapest, Hungary

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/26722861:_____/11:ZOVEFR11

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

New vegetable and fruit-vegetable juices treated by high pressure, 49th EHPRG Conference, 28.8. ? 2.9.2011, Budapest, Hungary

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

New vegetable and fruit-vegetable juices treated by high pressure, 49th EHPRG Conference, 28.8. ? 2.9.2011, Budapest, Hungary

Popis výsledku anglicky

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.

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI91B089" target="_blank" >QI91B089: Nové metody a postupy využití zemědělských surovin pro koncepci funkčních potravin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2011

Kód důvěrnosti údajů

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