Detail publikace

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.

Originální název

Typ

abstrakt

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

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

Autoři

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

Vydáno

5. 11. 2013

Nakladatel

Fakulta chemické technologie Praha (ICT)

Místo

Praha

ISBN

978-80-7080-861-0

Kniha

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

Strany od

290

Strany do

290

Strany počet

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"
}