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| rdfs:seeAlso
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| Description
| - 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.
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| Title
| - New methods and processing of agricultural raw material use for functional foods conception (en)
- Nové metody a postupy využití zemědělských surovin pro koncepci funkčních potravin
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| skos:notation
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| http://linked.open...avai/cep/aktivita
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| http://linked.open...kovaStatniPodpora
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| http://linked.open...ep/celkoveNaklady
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| http://linked.open...datumDodatniDoRIV
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| http://linked.open...i/cep/druhSouteze
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| http://linked.open...ep/duvernostUdaju
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| http://linked.open.../cep/fazeProjektu
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| http://linked.open...ai/cep/hlavniObor
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| http://linked.open...hodnoceniProjektu
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| http://linked.open...vai/cep/kategorie
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| http://linked.open.../cep/klicovaSlova
| - vegetable juice; fermentation; lactic acid fermentation; probiotics; prebiotics; functional foods; high pressure treatment; whey usage; antioxidative properties; nutrients stability (en)
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| http://linked.open...ep/partnetrHlavni
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| http://linked.open...inujicichPrijemcu
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| http://linked.open...cep/pocetPrijemcu
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| http://linked.open...ocetSpoluPrijemcu
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| http://linked.open.../pocetVysledkuRIV
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| http://linked.open...enychVysledkuVRIV
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| http://linked.open...lneniVMinulemRoce
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| http://linked.open.../prideleniPodpory
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| http://linked.open...iciPoslednihoRoku
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| http://linked.open...atUdajeProjZameru
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| http://linked.open.../vavai/cep/soutez
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| http://linked.open...usZobrazovaneFaze
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| http://linked.open...ai/cep/typPojektu
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| http://linked.open...ep/ukonceniReseni
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| http://linked.open.../cep/vedlejsiObor
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| http://linked.open...ep/zahajeniReseni
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| http://linked.open...jektu+dodavatelem
| - Hlavním cílem projektu bylo zajistit nové postupy zpracování, distribuce, kontroly a jednoznačné identifikace zdravých a nezávadných potravin a nalezení jejich nových zdrojů. Bylo dosaženo praktických výstupů a překročení výsledků (plánováno 13, dosaženo 27 výsledků). Ze zprávy je patrné praktické uplatnění techologie. (cs)
- The main aim of the project was to create new procedures of processing, distribution, control and unique identification of healthy food and to find new sources of these foodstuffs. The required practical outputs were produced and the results were exceeded (planned 13, achieved 27 results). The final project report shows practical applicability of the technology. (en)
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| http://linked.open...tniCyklusProjektu
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| http://linked.open.../cep/klicoveSlovo
| - vegetable juice
- fermentation
- prebiotics
- probiotics
- antioxidative properties
- functional foods
- high pressure treatment
- lactic acid fermentation
- whey usage
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| is http://linked.open...vavai/riv/projekt
of | |
| is http://linked.open...vavai/cep/projekt
of | |
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