Ecological aspects of preservation of valuable components of plant raw materials in the production of non-alcoholic beverages

Authors

  • Ya.A. Golovanova National University of Food Technologies, Kyiv
  • Zoriana Romanova National University of Food Technologies, Kyiv
  • Liudmyla Kosoholova National Aviation University, Kyiv

DOI:

https://doi.org/10.18372/2306-6407.1.16174

Keywords:

fruit drink, extraction, tincture, soft drink, wild berries

Abstract

The nutritional value of plant raw materials is determined by the content of vitamins, minerals, polyphenols and other important components. It is important to preserve valuable components in the processing of raw materials for the production of beverages. It is proposed to revive and improve the recipes of fruit drinks.

References

Мазнев Н.И. Энциклопедия лекарственных растений. 3-е изд. / Н.И. Мазнев. М.: Мартин, 2004. 496 с.

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Published

2021-12-13

Issue

No. 1 (2021)

Section

Reviews