Feasibility of using dry extracts of tea in the food industry
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Abstract
The article is devoted for the use of extracts as a source o f biologically active substances in food products balanced on vitamins and minerals. Quantitative changes o f the content o f water-soluble vitamins and minerals o f green and black tea in the production o f dry tea extracts have been ascertained.
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Rubanka, E. Feasibility of using dry extracts of tea in the food industry / E. Rubanka, V. Terletskaya, I. Zinchenko, N. Falendysh // Innovative technologies for production of functional foods : International scientific-practical conference, April, 2015. – Kutaisi: Akaki Tsereteli State University, 2015. – Р. 139–141.