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

Autor:	Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Marie Holasová, Vlasta Fiedlerová, Ivana Laknerová, Renata Winterová, Eva Eichlerová, Vladimír Erban, Jan Strohalm, Irena Němečková, Milan Houška
Jazyk:	angličtina
Rok vydání:	2014
Předmět:	juice vegetable sauerkraut bioactive substances microbiological evaluations Agriculture
Zdroj:	Czech Journal of Food Sciences, Vol 32, Iss 2, Pp 182-187 (2014)
Druh dokumentu:	article
ISSN:	1212-1800 1805-9317
DOI:	10.17221/172/2013-CJFS
Popis:	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.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/694b6113f60741ba8f00fd70dd39399f Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF