Obolkina, VеraKokhan, OlenaSivny, IvannaKrapivnitska, Iryna2019-12-102019-12-102018Characteristics 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.https://dspace.nuft.edu.ua/handle/123456789/30513Studies 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.encranberrypureeflavonoidsanthocyaninspreservativesжуравлинапюрефлавоноїдиантоціаниконсервантикафедра технології хлібопекарських і кондитерських виробівкафедра технології цукру і підготовки водиArticle