Improving the technology of producing food grade dye from red beet juice

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dc.contributor.authorMelnyk, Lyudmila
dc.contributor.authorSheiko, Tamila
dc.contributor.authorStroy, A.
dc.date.accessioned2013-06-13T10:23:24Z
dc.date.available2013-06-13T10:23:24Z
dc.date.issued2012
dc.description.abstractRed beet juice is very useful food product, because it contains significant amount of sugars, mineral substances and vitamins. It is also valuable because it is used for producing food grade dye. Nowadays in order to give to food products a color, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. The refore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently for the purpose of obtaining dye from red beet juice, a part of pectin substances,which make the process of juice concentration more difficult, is removed with the help of expensive enzymatic agents. The authors have suggested using natural carbon-bearing adsorbent shungite to purify red beet juice from pectin substances.uk_UK
dc.identifier.citationМеlnik, L. Improving the technology of producing food grade dye from red beet juice / L. Melnik, T. Sheiko, A. Stroy // 6TH CENTRAL EUROPEAN CONGRESS ON FOOD, 23–26 May 2012. – Novi Sad. – SERBIA, 2012. – P. 690–693.uk_UK
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/8282
dc.language.isootheruk_UK
dc.subjectfood grade dyeuk_UK
dc.subjectshungiteuk_UK
dc.subjectred beet juiceuk_UK
dc.subjectnatural adsorbentuk_UK
dc.subjectхарчовий барвникuk_UK
dc.subjectшунгітuk_UK
dc.subjectсік червоного бурякаuk_UK
dc.subjectприродний адсорбентuk_UK
dc.subjectпищевой красительuk_UK
dc.subjectшунгитuk_UK
dc.subjectсок красной свеклыuk_UK
dc.subjectприродный адсорбентuk_UK
dc.subjectкафедра процесів і апаратів харчових виробництв
dc.titleImproving the technology of producing food grade dye from red beet juiceuk_UK
dc.typeOtheruk_UK

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