A comparative study of the chemical composition and antioxidant value of fruits and vegetables

Autor:	K V Bryksina, OV Perfilova
Rok vydání:	2021
Předmět:	Antioxidant Chemistry medicine.medical_treatment Fruits and vegetables medicine food and beverages Food science Chemical composition Value (mathematics)
Zdroj:	IOP Conference Series: Earth and Environmental Science. 845:012082
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/845/1/012082
Popis:	Natural sources of antioxidants are plant materials, which include dietary fiber, oligosaccharides, vitamins, and minerals. Fruits and vegetables are the main natural sources of dietary fiber, vitamins, macro- and microelements and one of the popular ingredients for creating functional products that have a regulatory effect on many body systems and the body as a whole. The article examines the biochemical characteristics of fresh fruits and vegetables in order to highlight the most promising ones for bakeries. As a result of a comprehensive assessment of the biochemical characteristics of fresh fruits and vegetables, the most promising ones for baking were identified.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::f40a9de9c5be19a81fb6216c9e80db9d https://doi.org/10.1088/1755-1315/845/1/012082 Zobrazit plný text záznamu