文章基本信息

标题：Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments – nutritional and sensory evaluation
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作者：Gabrovská D. ; Ouhrabková J. ; Rysová J. 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2014
卷号：32
期号：2
页码：182-187
DOI：10.17221/172/2013-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：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.
关键词：juice; vegetable; sauerkraut; bioactive substances; microbiological evaluations