HOUŠKA, Milan, Jan STROHALM, Kateřina KOCUROVÁ, Jiří TOTUŠEK, Danuše LEFNEROVÁ, Jan TŘÍSKA, Naděžda VRCHOTOVÁ, Vlasta FIEDLEROVÁ, Maria HOLASOVÁ, Dana GABROVSKÁ and Ivana PAULÍČKOVÁ. High pressure and foods - fruit/vegetable juices. Journal of Food Engineering. 2006, vol. 77, No 77, p. 386-398.
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Basic information
Original name High pressure and foods - fruit/vegetable juices
Name in Czech Vysoký tlak a potraviny-ovocnozeleninové šťávy
Authors HOUŠKA, Milan (203 Czech Republic), Jan STROHALM (203 Czech Republic), Kateřina KOCUROVÁ (203 Czech Republic), Jiří TOTUŠEK (203 Czech Republic, guarantor), Danuše LEFNEROVÁ (203 Czech Republic), Jan TŘÍSKA (203 Czech Republic), Naděžda VRCHOTOVÁ (203 Czech Republic), Vlasta FIEDLEROVÁ (203 Czech Republic), Maria HOLASOVÁ (203 Czech Republic), Dana GABROVSKÁ (203 Czech Republic) and Ivana PAULÍČKOVÁ (203 Czech Republic).
Edition Journal of Food Engineering, 2006.
Other information
Original language English
Type of outcome Article in a journal
Field of Study 21101 Food and beverages
Country of publisher Czech Republic
Confidentiality degree is not subject to a state or trade secret
Organization unit Faculty of Medicine
UT WoS 000239078600002
Keywords (in Czech) Vysoký tlak; potraviny; brokolicová šťáva; sulforafan; antimutagenita
Keywords in English High-pressure; Foods; Broccoli juice; Sulforaphane; anti-mutagenicity
Tags anti-mutagenicity, broccoli juice, foods, High-pressure, Sulforaphane
Changed by Changed by: RNDr. Jiří Totušek, CSc., učo 850. Changed: 25/6/2009 14:29.
Abstract
The high pressure pasteurisation is capable to preserve the nutritional substances in juices such as sulforaphane in brocoli juice. This paper deals with the procedures how to maintain the highest content of this compound and other nutritional substances and how to prepare the consumer aceptable form of this juice. The final product-the apple-broccoli juice fumctional food (food supplement) was experimentally produced and tested. The high-pressure treated broccoli juices are comparable in sulforaphane content and anti-mutagenic activity with frozen version.
Abstract (in Czech)
Pasterizace vysokým tlakem uchovává ve šťávách nutričně významné látky jako sulforafan v brokolici.Tato práce pojednává o postupu jak zachovat co nejvyšší obsah těchto látek a dalších výživových substancí a jak připravit tyto šťávy akceptovatelné pro spotřebitele. Finální produkt - jablečnobrokolicová šťáva jako funkční potravina byla experimentálně vyrobena a testována. Vysokým tlakem ošetřená brokolicová šťáva je co do obsahu sulforafanu a antimutagenní aktivity srovnatelná s úpravou zamražením.
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