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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/LO1415" target="_blank" >LO1415: CzechGlobe 2020 - Rozvoj Centra pro studium dopadů globální změny klimatu</a><br>

Návaznosti

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

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

High Pressure Processing of Fruit and Vegetable Products

ISBN

978-1-4987-3902-3

Počet stran výsledku

11

Strana od-do

105-115

Počet stran knihy

194

Název nakladatele

Taylor and Francis

Místo vydání

Boca Raton

Kód UT WoS kapitoly

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