Characteristics of changes of the chemical composition of cranberry marsh in the process of obtaining puree
Дата
2018
ORCID
DOI
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Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
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.
Опис
Ключові слова
cranberry, puree, flavonoids, anthocyanins, preservatives, журавлина, пюре, флавоноїди, антоціани, консерванти, кафедра технології хлібопекарських і кондитерських виробів, кафедра технології цукру і підготовки води
Бібліографічний опис
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.