High Pressure Processing of Fruit and Vegetable Products

0489005 - ÚVGZ 2019 RIV US eng M - Část monografie knihy
Tříska, Jan
Health active components in fruit/vegetable juices treated by high pressure.
High Pressure Processing of Fruit and Vegetable Products. Boca Raton: Taylor and Francis, 2018 - (Houška, M.; Marques da Silva, F.), s. 105-115. ISBN 978-1-4987-3902-3
Grant CEP: GA MŠMT(CZ) LO1415
Institucionální podpora: RVO:86652079
Klíčová slova: hydrogen * microbial activity * healthy important components * vegetable juice * fruit juice
Obor OECD: Food and beverages
https://www.taylorfrancis.com/books/e/9781498739030/chapters/10.1201/9781315121123-7

This chapter provides a review of the literature where HPP treatment is involved for the preparation of vegetable juices (the first part of the chapter) from carrots, tomato, broccoli, brussel sprouts, red and white cabbage and cauliflower and for the preparation of fruit juices (the second part of the chapter) from oranges, muscadine grapes, pomegranate, watermelon, apples, pineapples, strawberries, blueberries and grapefruits. The whole chapter is focused to the preservation of health active compounds that are contained in the both kinds of the juices using HPP treatment and appropriate conditions, e.g. temperature and time, which are necessary for the preservation.The studied compounds include carotenoids, folic acid, vitamin C, anthocyanins and flavonoids with the emphasis to sulforaphane as a famous anti-carcinogenic compound in the first part of the chapter and to carotenoids and vitamin C in the second part.
Trvalý link: http://hdl.handle.net/11104/0283496