Laboratory of beverages „A“
Infrastructure
Scientific and Research Activities of the Laboratory
- Research on juice production, nutritional parameters of varieties in terms of the content and ratio of sugars and acids, evaluation of the varieties’ nutritional parameters with regard to the date of collection, assessment of the suitability of varieties for production of juices after different storage periods, evaluation of sludge sedimentation rate in relation to varieties, perspective of the use of Cucurbita moschata (pumpkin) in the development of vegetable and fruit-vegetable juices with an increased carotenoid content, the use of lesser known fruit for the production of beverages with increased biological value and the influence of stabilization on changes in the content of the evaluated ingredients, the possibility of processing black chokeberry and red beetroot to various kinds of beverages with an impact on the changes in the nutritional composition of the products, the use of different varieties of bird cherries for the production of beverage concentrate,
- comparison of the biological potential of different varieties of tomato from the point of view of the presence and content of polyphenols and carotenoids,
- assessment of the effect of the treatment temperature on the production of tomato juice to the content of bioactive substances,
- quality detection of varieties used for beverages production depending on the soil type and fertility.
Projects
– VEGA 1/0308/14 Detekcia chemoprotektívnych látok v tradičných i minoritných druhoch strukovín využiteľných pri príprave funkčných potravín
Principal investigator: prof. RNDr. Alena Vollmannová, PhD.
– VEGA 1/0280/17 Validácia vývoja funkčných potravín pomocou senzorickej analýzy a prístrojov umelej percepcie
Principal investigator: doc. Ing. Vladimír Vietoris, PhD.
– VEGA 1/0087/17 Menej známe druhy záhradníckych plodín ako potenciálne zdroje na výrobu potravín so zvýšeným obsahom chemoprotektívnych látok
Principal investigator: Ing. Miroslav Šlosár, PhD.
Publications
Group A (category of publishing activities according to Ministry of Education of SR):
1. ADN Evaluation of carotenoids, polyphenols content and antioxidant activity in the sea buckthorn fruit [elektronický zdroj] /] / Andrea Mendelová .. [et al.]. — tab. — Popis urobený 17.2.2016. — VEGA No. 1/0308/4, ITMS 26220220180. In: Potravinárstvo. — ISSN 1337-0960. — vol. 10, no. 1 (2016), s. 59-64, online. — 10.5219/551.
2. ADN Quality assessment of juice prepared from different varieties of currant (Ribes L.) [elektronický zdroj] / Andrea Mendelová .. [et al.]. — tab. — Popis urobený 28.6.2016. — Podporené projektom ITMS 26220220180. In: Potravinárstvo. — ISSN 1337-0960. — vol. 10, no. 1 (2016), s. 276-281, online. — 10.5219/602.
3. AED Vplyv pasterizácie na zmenu zloženia jablkovej šťavy [elektronický zdroj] / Andrea Mendelová, Ľubomír Mendel. — tab. — Projekt ITMS 26220220180. In: Záhradníctvo 2016. — 1. vyd.. — 1 CD-ROM [258 s.]. — 978-80-552-1538-9. — Nitra : Slovenská poľnohospodárska univerzita, 2016. — s. 167-177, CD-ROM.