HOUŠKA, M., J. TOTUŠEK, D. GABROVSKÁ, J. STROHALM, N. VRCHOTOVÁ, D. LEFNEROVÁ, I. PAULÍČKOVÁ, V. FIEDLEROVA and R. WINTEROVÁ. Functional food components prepared with assistance of high pressure treatment. In International Conference on High Pressure Science and Technology. Karlsruhe: Proceedings on CD-ROM, 2005, 9 pp. ISBN 3-923704-49-6. |
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@inproceedings{623369, author = {Houška, M. and Totušek, J. and Gabrovská, D. and Strohalm, J. and Vrchotová, N. and Lefnerová, D. and Paulíčková, I. and Fiedlerova, V. and Winterová, R.}, address = {Karlsruhe}, booktitle = {International Conference on High Pressure Science and Technology}, keywords = {Functional food; high pressure; broccoli juice; antimutagenic activity}, language = {eng}, location = {Karlsruhe}, isbn = {3-923704-49-6}, publisher = {Proceedings on CD-ROM}, title = {Functional food components prepared with assistance of high pressure treatment}, year = {2005} }
TY - JOUR ID - 623369 AU - Houška, M. - Totušek, J. - Gabrovská, D. - Strohalm, J. - Vrchotová, N. - Lefnerová, D. - Paulíčková, I. - Fiedlerova, V. - Winterová, R. PY - 2005 TI - Functional food components prepared with assistance of high pressure treatment PB - Proceedings on CD-ROM CY - Karlsruhe SN - 3923704496 KW - Functional food KW - high pressure KW - broccoli juice KW - antimutagenic activity N2 - This paper reports on research results regarding the effect of different preservation methods (heat pasteuration, high pressure pasteuration and freezing) on the content of health important chemical components (vitamins, polyphenols, sulforaphane) in the vegetable juices and their antimutagenic activity. ER -
HOUŠKA, M., J. TOTUŠEK, D. GABROVSKÁ, J. STROHALM, N. VRCHOTOVÁ, D. LEFNEROVÁ, I. PAULÍČKOVÁ, V. FIEDLEROVA and R. WINTEROVÁ. Functional food components prepared with assistance of high pressure treatment. In \textit{International Conference on High Pressure Science and Technology}. Karlsruhe: Proceedings on CD-ROM, 2005, 9 pp. ISBN~3-923704-49-6.
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