Mixed vegetable juices acidified with sauerkraut juice and preserved using high pressure or heat pasteurisation treatments nutritional and sensory evaluation - Gabrovska, D., Food Research Institute, Prague (Czech Republic); Ouhrabkova, J., Food Research Institute, Prague (Czech Republic); Rysova, J., Food Research Institute, Prague (Czech Republic); Holasova, M., Food Research Institute, Prague (Czech Republic); Fiedlerova, V., Food Research Institute, Prague (Czech Republic); Laknerova, I., Food Research Institute, Prague (Czech Republic); Winterova, R., Food Research Institute, Prague (Czech Republic); Eichlerova, E., Food Research Institute, Prague (Czech Republic); Erban, V., Food Research Institute, Prague (Czech Republic); Strohalm, J., Food Research Institute, Prague (Czech Republic); Nemeckova, I., Dairy Research Institute, Prague (Czech Republic); Houska, M., Food Research Institute, Prague (Czech Republic) (Czech Journal of Food Sciences, 2014)
Keywords: ACIDIFICACION; ACIDIFICATION; AIL; AJO; ALMACENAMIENTO; ANALISIS MICROBIOLOGICO; ANALYSE MICROBIOLOGIQUE; ANTIOXIDANTES; ANTIOXIDANTS; ANTIOXYDANT; APIO; Ascorbic acid; BEETROOT; BETTERAVE POTAGERE; bioactive substances; BIOLOGICAL PROPERTIES; BROCCOLI; BROCOLI; BROCULI; CAROTTE; CARROTS; CELERI; CELERY; CHEMICAL COMPOSITION; CHIRIVIA; COMPOSICION QUIMICA; COMPOSITION CHIMIQUE; CONCOMBRE; CONTENIDO DE HUMEDAD; CONTENIDO DE LIPIDOS; CONTENIDO PROTEICO; CUCUMBERS; DIETARY FIBRES; ENERGY VALUE; EXPERIMENTACION EN LABORATORIO; EXPERIMENTATION EN LABORATOIRE; FIBRA DE LA DIETA; FIBRE ALIMENTAIRE; GARLIC; High pressure; HIGH PRESSURE TECHNOLOGY; HORTALIZAS; JUGO DE HORTALIZAS; juice; Juices; JUS DE LEGUME; LABORATORY EXPERIMENTATION; LEGUME; LIPID CONTENT; MICROBIOLOGICAL ANALYSIS; microbiological evaluations; MOISTURE CONTENT; Nutrition; NUTRITIVE VALUE; PANAIS; PARSNIPS; PASTEURISATION; PASTEURIZACION; PASTEURIZATION; PEPINO; POLIFENOLES; POLYPHENOL; POLYPHENOLS; PRODUCTOS A BASE DE HORTALIZAS; PRODUIT A BASE DE LEGUME; PROPIEDADES BIOLOGICAS; PROPRIETE BIOLOGIQUE; PROTEIN CONTENT; REMOLACHA; Sauerkraut; Sensory evaluation; STOCKAGE; STORAGE; TECHNOLOGIE HAUTE PRESSION; TECNOLOGIA ALTA PRESION; TEMPERATURA; TEMPERATURE; TEMPS; TENEUR EN EAU; TENEUR EN LIPIDES; TENEUR EN PROTEINES; TIEMPO; TIME; VALEUR ENERGETIQUE; VALEUR NUTRITIVE; VALOR ENERGETICO; VALOR NUTRITIVO; vegetable; VEGETABLE JUICES; VEGETABLE PRODUCTS; VEGETABLES; Vitamin C; ZANAHORIA