DC Field | Value | Language |
dc.contributor.author | Solomatin, N. M. | - |
dc.contributor.author | Solomatina, E. | - |
dc.contributor.author | Sorokopudov, V. N. | - |
dc.contributor.author | Sorokopudova, O. A. | - |
dc.contributor.author | Myachikova, N. I. | - |
dc.date.accessioned | 2018-11-20T14:46:40Z | - |
dc.date.available | 2018-11-20T14:46:40Z | - |
dc.date.issued | 2018 | - |
dc.identifier.citation | 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 | ru |
dc.identifier.uri | http://dspace.bsu.edu.ru/handle/123456789/23110 | - |
dc.description.abstract | 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 | ru |
dc.language.iso | en | ru |
dc.subject | biology | ru |
dc.subject | botany | ru |
dc.subject | acidity | ru |
dc.subject | anthocyanins | ru |
dc.subject | apple hybrids | ru |
dc.subject | juice | ru |
dc.subject | natural dyes | ru |
dc.subject | processing | ru |
dc.subject | soluble dry matter | ru |
dc.subject | vitamin C | ru |
dc.title | The use of the new apple hybrids fruits with red pulp in the food industry | ru |
dc.type | Article | ru |
Appears in Collections: | Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages)
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