Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK663.1.001.8
Issue:1 (23)
Download PDF391 Kbyte
Vegetable fermented drinks
Annotation
The people's interest has increasedin functional foodsаround the worldlast years, contributing to the preservation of health and prevention of diseases caused by inadequate and unbalanced nutrition. Alot of attention paid to the production of functional foods in our country currently. The article is devoted to the study technology of fermented fruit and vegetable drinks. The epiphytic microflora of raw materials and ferment lactic acid bacteria can used for the fermentation. The juice enriched products the metabolism of microorganisms, including organic acids, essential amino acids, vitamins, increases its antioxidant and functional properties during the process of fermentation.
Keywords
Постоянный URL
Articles in current issue
- Using of videocomputer technique for research of morphometric parameters of fish. Part 1. Development of hardware of videocomputer device
- Modeling of the interaction flow food mixture with element worker cameras of the device
- Influence goods characteristic of raw materials on quality flour product
- Information analysis system for prediction of burn-education process of pasteurization of dairy products
- Production and processing methods Basilica
- Ways to improve the accuracy of dispensers for bulk foods
- Study of the change the temperature of fish "Zubatka" after processing in variable electromagnetic field during relaxation
- Design and research of centrifugal continuous mixer for mixtures for sports nutrition
- Development of an experimental ultrasonic ceramic membrane elements for wine processing
- Extraction during periodic injection of an extractant into the vapour phase
- Investigation of the influence of dry instant yeast in technology frozen test finished test properties and quality of products
- Effect of treatment of citrus fruits clementines by biopreparations on physiological and biochemical processes and indicators of quality in their refrigerated storage
- Prospects of the improvement of the process of the pulverizing vegetable cheese
- The kinetics of the oxidation of ascorbic acid in the refrigeration storage of table grapes in a controlled atmosphere
- Heat transfer in the Scraped Surface Heat Exchangers in the processing of viscous fluidswithnon-Newtonianproperties
- The method for producing protein ingredient of residual brewer's yeast with the properties of the sorbent of mycotoxins for bakery
- The use of dry hopping technique in brewing
- Change of colorimetric properties the cooled meat of chicken at storage
- The system approach to analysis of water-heat and enzyme treatment of grain substance in production of food grade ethanol. Part 2. Analysis of the bloc "Energy" and "Device"
- Influence of chemical composition of milky-wax ripeness walnut on the process of acid formation in the production of functional fermented drinks
- Structure formation in polyethyleneoxide solution streaming through jet-shaping head while cutting foodstuffs
- Kinetics of drying of fruit stones infrared by a radiation in a vibroboiling layer
- The relationship between discrete dosing parameters and dynamic characteristics of the mixer
- Investigation of pretreatment conditions and freezing on the vitamin C content in the different varieties of apples during storage
- Experimental study of capillary-evaporation burners for heat blocks field kitchens
- Current status and direction of development of fruit and vegetable processing industry
- Assessment of change of temperature frozen product-tion in commercial refrigeration of equipment in convective and conductive heat transfer conditions
- Modern research trends and technical solutions for the intensification of the process of freeze-drying in the food industry, pharmaceutical production and Applied Biotechnology (Part 1)
- Development testodelitelya with elaborated otmerivaniem dose