Publication detail

Influence of technological processing and oxygen scavengers on selected parameters of pineapple juices

TOBOLKOVÁ, B. SUHAJ, M. BELAJOVÁ, E. POLOVKA, M. DAŠKO, Ľ. DUREC, J.

Original Title

Type

abstract

Language

English

Original Abstract

The objective of this study was to assess the influence of different technologies in fresh pineapple juice processing, including the application of caps containing oxygen scavengers (O2S), on selected quality parameters of pineapple juice. Juice was prepared in two different ways.

Keywords

Pineapple juice, caps with oxygen scavenger, ascorbic acid, spectral characteristics

Authors

TOBOLKOVÁ, B.; SUHAJ, M.; BELAJOVÁ, E.; POLOVKA, M.; DAŠKO, Ľ.; DUREC, J.

Released

5. 11. 2013

Publisher

Fakulta chemické technologie Praha (ICT)

Location

Praha

ISBN

978-80-7080-861-0

Book

Book of Abstracts - 6th International Symposium on Recent Advances in Food Analysis

Pages from

290

Pages to

290

Pages count

BibTex

@misc{BUT106358,
  author="Blanka {Tobolková} and Milan {Suhaj} and Elena {Belajová} and Martin {Polovka} and Ľubomír {Daško} and Ján {Durec}",
  title="Influence of technological processing and oxygen scavengers on selected parameters of pineapple juices",
  booktitle="Book of Abstracts - 6th International Symposium on Recent Advances in Food Analysis",
  year="2013",
  pages="290--290",
  publisher="Fakulta chemické technologie Praha (ICT)",
  address="Praha",
  isbn="978-80-7080-861-0",
  note="abstract"
}