About: Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurization treatments

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About: Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurization treatments – nutritional and sensory evaluation Goto Sponge NotDistinct Permalink

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

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agriculturejournals.cz/publicFiles/119584.pdf
Description	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. 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. (en)
Title	Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurization treatments – nutritional and sensory evaluation Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurization treatments – nutritional and sensory evaluation (en)
skos:prefLabel	Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurization treatments – nutritional and sensory evaluation Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurization treatments – nutritional and sensory evaluation (en)
skos:notation	RIV/00027022:_____/14:00000523!RIV15-MZE-00027022
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QI91B089)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Houška, Milan Strohalm, Jan Gabrovská, Dana Rysová, Jana Winterová, Renata Fiedlerová, Vlasta Ouhrabková, Jarmila Paulíčková, Ivana Holasová, Marie Erban, Vladimír Eichlerová, Eva
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	29569
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/14:00000523
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	juice; vegetable; sauerkraut; bioactive substances; microbiological evaluations (en)
http://linked.open.../riv/klicoveSlovo	microbiological evaluations sauerkraut vegetable bioactive substances juice
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[E37971BE583D]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	11 (xsd:int)
http://linked.open...cetTvurcuVysledku	12 (xsd:int)
http://linked.open...vavai/riv/projekt	New methods and processing of agricultural raw material use for functional foods conception
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Houška, Milan Němečková, Irena Strohalm, Jan Fiedlerová, Vlasta Winterová, Renata Gabrovská, Dana Holasová, Marie Ouhrabková, Jarmila Rysová, Jana Eichlerová, Eva Erban, Vladimír Laknerová, Ivana
issn	1212-1800
number of pages	6 (xsd:int)

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