Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/30513
Title: Characteristics of changes of the chemical composition of cranberry marsh in the process of obtaining puree
Authors: Obolkina, Vеra
Kokhan, Olena
Sivny, Ivanna
Krapivnitska, Iryna
Keywords: cranberry
puree
flavonoids
anthocyanins
preservatives
журавлина
пюре
флавоноїди
антоціани
консерванти
кафедра технології хлібопекарських і кондитерських виробів
кафедра технології цукру і підготовки води
Issue Date: 2018
Citation: Characteristics of changes of the chemical composition of cranberry marsh in the process of obtaining puree / V. Obolkina, O. Kokhan, I. Syvniі, I Krapyvnytska // Ukrainian Food Journal. – 2018. – Vol. 7. Issue 4. – P. 615–626.
Abstract: Studies 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.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/30513
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