Functional food components prepared with assistance of high pressure treatment
| Authors | |
|---|---|
| Year of publication | 2005 |
| Type | Article in Proceedings |
| Conference | International Conference on High Pressure Science and Technology |
| MU Faculty or unit | |
| Citation | |
| Field | Food production |
| Keywords | Functional food; high pressure; broccoli juice; antimutagenic activity |
| Description | This paper reports on research results regarding the effect of different preservation methods (heat pasteuration, high pressure pasteuration and freezing) on the content of health important chemical components (vitamins, polyphenols, sulforaphane) in the vegetable juices and their antimutagenic activity. |