Preservation of antioxidant and sensory properties of selected horticultural crops in the technological procedure of juice production.Supervisor: Ing. Ivana Mezeyová, PhD.
This page shows details on the project. The primary projects are displayed together with a list of sub-projects.
|Project description:||Fruit and vegetables contain the health beneficial substances necessary for our organism. One of the increasingly popular way is their juice processing. Lesser known fruit, vegetable and aromatic species are not commonly used by consumers, but many of this species have a multiple higher content of valuable compounds than the commonly used crops. The problem is often their inexpressive or on the contrary too specific taste. The aim of the project will be to optimize juice processing technology in to juice combinations with the optimum ratio to maintan or enhance the healing effect as well as favorable sensory properties.|
|Kind of project:||VEGA (Vedecká grantová agentúra MŠVVaŠ SR)|
|Department:||Department of Vegetable Production (FZKI)|
|Project start date :||01. 01. 2018|
|Project close date:||31. 12. 2020|
|Number of workers in the project:||8|
|Number of official workers in the project:||0|