New vegetable and fruit-vegetable juices treated by high pressure

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/26722861:_____/12:ZJPRES12

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

New vegetable and fruit-vegetable juices treated by high pressure

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

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

2012

Kód důvěrnosti údajů

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

Název periodika

High Pressure Research,print

ISSN

0895-7959

e-ISSN

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Svazek periodika

32

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

103-113

Kód UT WoS článku

000303566000017

EID výsledku v databázi Scopus

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