Publication details

High pressure and foods - fruit/vegetable juices

Authors

HOUŠKA Milan STROHALM Jan KOCUROVÁ Kateřina TOTUŠEK Jiří LEFNEROVÁ Danuše TŘÍSKA Jan VRCHOTOVÁ Naděžda FIEDLEROVÁ Vlasta HOLASOVÁ Maria GABROVSKÁ Dana PAULÍČKOVÁ Ivana

Year of publication 2006
Type Article in Periodical
Magazine / Source Journal of Food Engineering
MU Faculty or unit

Faculty of Medicine

Citation
Field Food production
Keywords High-pressure; Foods; Broccoli juice; Sulforaphane; anti-mutagenicity
Description 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.

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