Статті

Результати пошуку

Зараз показуємо 1 - 3 з 3

Improvement of alcoholic beverages technology for restaurant business
(2020) Kuzmin, Oleg; Mishurovskyi, Anatolii
The purpose of the work is to develop the scientific basis of antioxidant activity of water-alcohol infusions from plant raw materials and to identify the most promising plants as sources of natural antioxidants in the creation of alcoholic cocktails in restaurants.
Prospects for the use of alcohol infusions in alcoholic beverage technologies for restaurants
(2020) Kuzmin, Oleg; Rudyi, Vladyslav
The purpose of the work is to develop the scientific bases of antioxidant activity of water-alcohol infusions from vegetable raw materials and to identify the most promising plants as sources of natural antioxidants in the creation of alcoholic beverages in restaurants.
Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology
(2021) Khareba, Oleksandr; Kuzmin, Oleg; Khareba, Olena; Marynchenko, Viktor; Karputina, Margarita; Koretska, Iryna
The aim of the study is to determine the antioxidant capacity of spicy-aromatic plant raw materials, unconventional for the technology of the restaurant industry. The antioxidant capacity of spicy-aromatic plant raw materials was determined by the method of redoxmetry and pH-metry of aqueous-alcoholic infusions; sensory indicators - according to the expert method; the results of mathematical and statistical processing - according to the Pearson linear correlation method.