Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments - nutritional and sensory evaluation

Dana Gabrovská, Jarmila Ouhrabková, Jana Rysová, Marie Holasová, Vlasta Fiedlerová, Ivana Laknerová, Renata Winterová, Eva Eichlerová, Vladimír Erban, Jan Strohalm, Irena Němečková and Milan Houška
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Dana Gabrovská: Food Research Institute in Prague, Prague, Czech Republic
Jarmila Ouhrabková: Food Research Institute in Prague, Prague, Czech Republic
Jana Rysová: Food Research Institute in Prague, Prague, Czech Republic
Marie Holasová: Food Research Institute in Prague, Prague, Czech Republic
Vlasta Fiedlerová: Food Research Institute in Prague, Prague, Czech Republic
Ivana Laknerová: Food Research Institute in Prague, Prague, Czech Republic
Renata Winterová: Food Research Institute in Prague, Prague, Czech Republic
Eva Eichlerová: Food Research Institute in Prague, Prague, Czech Republic
Vladimír Erban: Food Research Institute in Prague, Prague, Czech Republic
Jan Strohalm: Food Research Institute in Prague, Prague, Czech Republic
Irena Němečková: Dairy Research Institute, Ltd., Prague, Czech Republic
Milan Houška: Food Research Institute in Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2014, vol. 32, issue 2, 182-187

Abstract: 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.

Keywords: juice; vegetable; sauerkraut; bioactive substances; microbiological evaluations (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:172-2013-cjfs

DOI: 10.17221/172/2013-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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