Перегляд за Автор "Krapivnitska, Iryna"
Зараз показуємо 1 - 2 з 2
Результатів на сторінці
Налаштування сортування
Документ Characteristics of changes of the chemical composition of cranberry marsh in the process of obtaining puree(2018) Obolkina, Vеra; Kokhan, Olena; Sivny, Ivanna; Krapivnitska, IrynaStudies have been carried out to determine the effect of technological treatment, in particular, the processes of blanching and deaeration on the chemical composition of puree of marsh cranberry berries. It has been found that cranberry puree is a natural source of biologically active substances and natural preservatives and is recommended for long-term functional use in foods.Документ Use of grapes processing products in developing innovation confectionery technologies(2013) Kalinovska, Tatyana; Obolkina, Vera; Kyianytsia, Svetlana; Krapivnitska, IrynaA promising direction is the development of technologies for confectionery products using grapes. This makes it possible to create a new range of confectionery products using natural dyes, antioxidants, enhance food and biological value.