http://dspace.bsu.edu.ru/handle/123456789/23110
Название: | The use of the new apple hybrids fruits with red pulp in the food industry |
Авторы: | Solomatin, N. M. Solomatina, E. Sorokopudov, V. N. Sorokopudova, O. A. Myachikova, N. I. |
Ключевые слова: | biology botany acidity anthocyanins apple hybrids juice natural dyes processing soluble dry matter vitamin C |
Дата публикации: | 2018 |
Библиографическое описание: | The use of the new apple hybrids fruits with red pulp in the food industry / N.M. Solomatin [и др.] // Scientific Study and Research: Chemistry and Chemical Engineering, Biotechnology, Food Industry. - 2018. - N19(3).-P. 345-351. - Refer.: p. 350-351 |
Краткий осмотр (реферат): | Juice, compote, fruit chips, obtains from hybrids apple fruits was made and analyzed. Juice from red-flesh apples has attractive anthocyanin color, high content of antioxidants and a higher acidity. Stewed fruit of red-apple apples fully corresponds to the necessary indicators for organoleptic and chemical composition, but it has an unusual color for apple compote. Chips from red-flesh apples are the most promising type of products. Along with the conservation of anthocyanin in the drying process, they have a perfectly acceptable sugar-acid index and a high content of anthocyanins |
URI (Унифицированный идентификатор ресурса): | http://dspace.bsu.edu.ru/handle/123456789/23110 |
Располагается в коллекциях: | Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages) |
Файл | Описание | Размер | Формат | |
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Solomatin_The_use_18.pdf | 598.92 kB | Adobe PDF | Просмотреть/Открыть |
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