| 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. |
Other formats:
BibTeX
LaTeX
RIS
@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.
|
