Benderska (Dushchak), OlgaBessarab, AlexanderShutyuk, Vitaliy2017-11-162017-11-162017Benderska, O. Study of the use of edible powders tomato sauce technologies/ O. Benderska, A. Bessarab, V. Shutyuk // State and prospects of food science and industry : Book of abstracts of the IV International Scientific and Technical Conference / TNTU Ivan Puluj – Ternopil : Publishing TNTU, 2017. – P. 92–93.https://dspace.nuft.edu.ua/handle/123456789/26157Considered the technology for the production of edible powders from vegetable raw materials. The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are stored in a concentrated form.enхарчові порошкитоматний соусчорницяфенольні речовиниантиоксидантна активністьпищевые порошкитоматный соусчерникафенольные веществаантиоксидантная активностьedible powderstomato saucesblueberryphenolic compoundsantioxidant activityкафедра технології консервуванняThesis