Expanding the range of drinks in the restaurant business establishments using pectin

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dc.contributor.authorKovalchuk, Svitlana
dc.contributor.authorNakonechna (Martyniuk), Alina
dc.date.accessioned2020-11-16T10:03:49Z
dc.date.available2020-11-16T10:03:49Z
dc.date.issued2020
dc.description.abstractThe article discusses the use of pectin in the preparation of functional beverages for restaurants. In connection with the deterioration of the environmental situation in the world and pollution of the environment and food with toxic substances and radionuclides, it is necessary to take preventive measures. This creates the need for humans to take natural detoxifiers and radioprotectors, which include pectin. For the production of fruit juices and drinks, highly esterified pectin can be used. Pectins with a high degree of esterification have a large molecular weight and are able to form gels in an acidic environment. The recommended dosage of pectin in drinks is 0,02–0,25%, depending on the desired taste characteristics. Use of pectin will not only expand the assortment of functional drinks, but will also improve the quality indicators of finished drinks. The use of which normalizes metabolic processes in the body, improves the intestinal microflora, lowers cholesterol, improves blood circulation and helps to eliminate toxic substances and radionuclides.uk_UA
dc.identifier.citationKovalchuk, S. Expanding the range of drinks in the restaurant business establishments using pectin / S. Kovalchuk, A. Nakonechna // Tourism of the XXI century: global challenges and civilization values : ІІ International scientific and practical conference, June 01, 2020. – Kyiv : KNUTE, 2020. – P. 487-491.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/32194
dc.language.isoenuk_UA
dc.subjectpectinuk_UA
dc.subjectfunctional nutritionuk_UA
dc.subjectdrinksuk_UA
dc.subjectcateringuk_UA
dc.subjectпектинuk_UA
dc.subjectфункціональне харчуванняuk_UA
dc.subjectнапоїuk_UA
dc.subjectкафедра технології ресторанної і аюрведичної продукціїuk_UA
dc.subjectкафедра готельно-ресторанної справиuk_UA
dc.titleExpanding the range of drinks in the restaurant business establishments using pectinuk_UA
dc.typeThesisuk_UA

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