In this thesis with the title The study of browning of apple pulp and apple juice was, based on scientific literature, described the process and causes of colour change during processing of fruits. Colour change (browning) during processing of selected sort of apples was observed. In apple pulp was assessed the impact of chemical treatment (1% solution of ascorbic acid, 1% solution of potassium disulphite) on browning of apple pulp. In apple juice was observed the colour change and reduction of antioxidant capacity in time. The results were processed statistically and assessed in the discusion.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:250060 |
| Date | January 2015 |
| Creators | Chrastil, Jan |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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