The quality of fruit bars and crackers designated for the raw food vegan diet
ČlánekOtevřený přístuppeer-reviewedpublishedSoubory
Datum publikování
2016
Vedoucí práce
Oponent
Název časopisu
Název svazku
Vydavatel
University of Pardubice
Abstrakt
Fruit bars and crackers designated for the raw vegan diet were evaluated with
regard to the microbial quality, the presence of antioxidants (phenolics,
flavonoids, and condensed tannins), and antioxidant properties. Since these
products had been subjected to air drying up at 42 °C, the oxidation state of the
fat (peroxide and thiobarbituric values) and the activity of superoxide dismutase
and catalase was determined. In general, the samples were considered to be of
good microbial quality, high antioxidant content, and capacity. As found out, the
drying process did not alter the lipid oxidation and kept the activity of catalase
constant in finished products.
Rozsah stran
p. 5–13
ISSN
1211-5541
Trvalý odkaz na tento záznam
Projekt
Zdrojový dokument
Scientific papers of the University of Pardubice. Series A, Faculty of Chemical Technology. 22/2016
Vydavatelská verze
Přístup k e-verzi
open access
Název akce
ISBN
978-80-7560-015-8