ISSN print edition: 0366-6352 ISSN electronic edition: 1336-9075 Registr. No.: MK SR 9/7 Published monthly

Lactic Acid-Fermented Vegetable Juices - Palatable and Wholesome Foods

J. Karovičová and Z. Kohajdová

Department of Food Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, SK-812 37 Bratislava

E-mail: jolana.karovicova@stuba.sk

Received: 27 October 2003

Abstract: This paper describes the manufacture procedure of lactic acid-fermented vegetable juices, nutritional aspects of lactic acid fermentation, and wholesome ejects of lactic acid bacteria that are used as starter cultures for preparation of lactic acid-fermented vegetable juices. The topic of antioxidants, sensory and biologically active compounds present in selected vegetables and current trends in manufacture of lactic acid-fermented juices are also discussed.

Full paper in Portable Document Format: 592a143.pdf

Chemical Papers 59 (2) 143–148 (2005)