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Statements

Subject Item
n2:RIV%2F00027022%3A_____%2F14%3A00000523%21RIV15-MZE-00027022
rdf:type
n17:Vysledek skos:Concept
rdfs:seeAlso
http://www.agriculturejournals.cz/publicFiles/119584.pdf
dcterms: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.
dcterms: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
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
skos:notation
RIV/00027022:_____/14:00000523!RIV15-MZE-00027022
n3:aktivita
n15:P
n3:aktivity
P(QI91B089)
n3:cisloPeriodika
2
n3:dodaniDat
n9:2015
n3:domaciTvurceVysledku
n5:8900426 n5:1832832 n5:8019169 n5:3106055 n5:4808614 n5:8072256 n5:7472234 n5:4971728 n5:2102366 n5:5221900 n5:2900548
n3:druhVysledku
n16:J
n3:duvernostUdaju
n18:S
n3:entitaPredkladatele
n14:predkladatel
n3:idSjednocenehoVysledku
29569
n3:idVysledku
RIV/00027022:_____/14:00000523
n3:jazykVysledku
n13:eng
n3:klicovaSlova
juice; vegetable; sauerkraut; bioactive substances; microbiological evaluations
n3:klicoveSlovo
n7:juice n7:sauerkraut n7:vegetable n7:microbiological%20evaluations n7:bioactive%20substances
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[E37971BE583D]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
11
n3:pocetTvurcuVysledku
12
n3:projekt
n4:QI91B089
n3:rokUplatneniVysledku
n9:2014
n3:svazekPeriodika
32
n3:tvurceVysledku
Gabrovská, Dana Houška, Milan Rysová, Jana Laknerová, Ivana Erban, Vladimír Holasová, Marie Strohalm, Jan Fiedlerová, Vlasta Eichlerová, Eva Němečková, Irena Winterová, Renata Ouhrabková, Jarmila
s:issn
1212-1800
s:numberOfPages
6