Discovery of latent reserves of fruit and vegetable raw materials during the production of healthful food products for the world culinary specialists
| Autor: | Leonida Bilenko, Tetiana Stukonozhenko, Viktoriya Pogarskaya, Ludmila Radchenko, Raisa Pavlyuk, Vadim Pavlyuk, Svitlana Loseva |
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| Jazyk: | ukrajinština |
| Rok vydání: | 2019 |
| Předmět: |
Chemical research
Chemistry Extraction (chemistry) education heteropolysaccharide nanocomplex non-enzymatic catalysis General Medicine Raw material Healthful food mechanolysis steam thermal treatment pectic substances Fruits and vegetables latent forms Production (economics) Biologically active substances Food science cryoprocessing |
| Popis: | Latent forms of pectic substances and biologically active substances (BAS) in nanocomplexes with biopolymers and minerals in fruits and vegetables are discovered. It is shown that in the latent form they are found in fruits and vegetables 2.5 ... 5 times more than determined by traditional chemical research methods. As an innovation, the complex effect of steam thermal treatment, cryoprocessing and mechanolysis during fine grinding on biopolymers and BAS is used. It is established that under the influence of these processes, a more complete extraction of pectic substances and BAS from the raw material (4.5 ... 7.3 times) from the latent form and transformation into a soluble form occurs |
| Databáze: | OpenAIRE |
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