Education
In order to create biologically valuable non-alcoholic beverages it was necessary to produce low-calory fruit juices with high antioxidative values and pleasurable sensory features, during which process it was of crucial importance to choose the fruit crops rich in Anthocyanin and Phytonutrients, such as the berry fruits: strawberries, raspberries, blackberries and cherries. The juices produced using various technological procedures of production, with the goal of ascertaining the effect of enzymic and thermal treatment on antioxidative values and the content of bioactive components.
