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Determination of total antioxidant capacity in marmalade and marshmallow
2016
Journal:  
Eastern-European Journal of Enterprise Technologies
Author:  
DOI:  
10.15587/1729-4061.2016.73546
Abstract:

Creation of functional foods with various plant additives as a preventive means of population antioxidant protection programs is an important task, the solution of which is impossible without a preliminary assessment of antioxidant properties of food components – plant material. For this purpose, the antioxidant capacity of plant additives of apples, quince, grapes, pumpkins, carrots, rose hips, sea buckthorn, Sudanese rose, black chokeberry, obtained by cryogenic technologies and products  with them – fruit jelly and marshmallow was investigated by galvanostatic coulometry. It was found that the TAC of cryopastes increases in the row: pumpkins

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Eastern-European Journal of Enterprise Technologies

Field :   Fen Bilimleri ve Matematik

Journal Type :   Uluslararası

Metrics
Article : 4.764
Cite : 4.485
2023 Impact : 0.294
Details
Eastern-European Journal of Enterprise Technologies