High pressure and foods - fruit/vegetable juices
| Authors | |
|---|---|
| Year of publication | 2006 |
| Type | Article in Periodical |
| Magazine / Source | Journal of Food Engineering |
| MU Faculty or unit | |
| 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. |