About: New methods and processing of agricultural raw material use for functional foods conception     Goto   Sponge   NotDistinct   Permalink

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  • The aim of the project is to propose and optimize technological procedures of vegetable juice production both fermented and non-fermented with enhanced content of bioactive compounds - dietary fiber, polyunsaturated fatty acids, rutin, phytosterols, etc. (improved nutritive quality). The attention will be paid at probiotic and prebiotic properties of the final products and higher content of bioactive compounds. Whey will be used for the mentioned products, too. The technological procedures (pasteurization, high pressure treatment, fermentation) will be optimized to obtain the highest content of nutrients. The changes of nutrients content will be followed during storage at the proposed food products. (en)
  • Zajistit nové postupy zpracování, distribuce, kontroly a jednoznačné identifikace zdravých a nezávadných potravin a nalezení jejich nových zdrojů. (cs)
Title
  • Nové metody a postupy využití zemědělských surovin pro koncepci funkčních potravin (cs)
  • New methods and processing of agricultural raw material use for functional foods conception (en)
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  • vegetable juice; fermentation; lactic acid fermentation; probiotics; prebiotics; functional foods; high pressure treatment; whey usage; antioxidative properties; nutrients stability (en)
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