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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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Description
  • Je podán přehled existujících průmyslových aplikací vysokotlaké technologie pro zpracování potravin. Jsou presentovány dosažené výsledky v oblasti výzkumu ovocno-zeleninových šťáv. Jablečno-brokolicová šťáva představuje funkční potravinu, která byla pokusně vyrobena a testována. Technologie je schopna inaktivovat živé přítomné mikroorganismy a zajistit, že výrobek je prost koliformních bakterií, plísní, kvasinek a salmonel. Šťávy ošetřené vysokým tlakem jsou porovnány z hlediska chemického složení a antimutagenní aktivity se zmraženými a tepelně pasterovanými šťávami. Jsou presentovány rovněž výsledky dlouhodobých senzorických hodnocení. (cs)
  • Review of the existing industrial applications of high-pressure technology for different food treatment is provided. The results of current research on fruit-vegetable juices are presented. The apple-broccoli juice functional food (food supplement) was experimentally produced and tested. The technology is capable to inactivate the viable present microbes and product is free of coli-form bacteria, yeast, moulds and salmonella. The high-pressure treated juices are compared in chemical composition and anti-mutagenic activity with frozen and heat pasteurised versions. The results of the long-term sensory evaluation of the quality are also demonstrated.
  • Review of the existing industrial applications of high-pressure technology for different food treatment is provided. The results of current research on fruit-vegetable juices are presented. The apple-broccoli juice functional food (food supplement) was experimentally produced and tested. The technology is capable to inactivate the viable present microbes and product is free of coli-form bacteria, yeast, moulds and salmonella. The high-pressure treated juices are compared in chemical composition and anti-mutagenic activity with frozen and heat pasteurised versions. The results of the long-term sensory evaluation of the quality are also demonstrated. (en)
Title
  • High pressure and foods
  • High pressure and foods (en)
  • Vysoký tlak a potraviny (cs)
skos:prefLabel
  • High pressure and foods
  • High pressure and foods (en)
  • Vysoký tlak a potraviny (cs)
skos:notation
  • RIV/00027022:_____/04:8P009069!RIV08-MZE-00027022
http://linked.open.../vavai/riv/strany
  • 1;16
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(QF3287), V
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 566109
http://linked.open...ai/riv/idVysledku
  • RIV/00027022:_____/04:8P009069
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • high pressure treatment; food processing; juice (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [F9A1B02D7263]
http://linked.open...v/mistoKonaniAkce
  • Prague
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • Proceedings of 16th International Congress of Chemical and Process Engineering-CD-ROM of full texts
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Houška, Milan
  • Strohalm, Jan
  • Totušek, J.
  • Gabrovská, Dana
  • Paulíčková, Ivana
  • Tříska, J.
  • Vrchotová, N.
  • Kocurová, K.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
number of pages
http://purl.org/ne...btex#hasPublisher
  • Czech Society of Chemical Engineering
https://schema.org/isbn
  • 80-86059-40-5
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