Use of elderberry polyphenol compounds in the manufacture of juicy beverages

Authors

  • S.A. Tokarenko National University of Food Technologies, Kyiv
  • O.S. Romanov National University of Food Technologies, Kyiv
  • Zoriana Romanova National University of Food Technologies, Kyiv
  • Liudmyla Kosoholova National Aviation University, Kyiv

DOI:

https://doi.org/10.18372/2306-6407.1.16185

Keywords:

extraction, tincture, soft drink, wild berries

Abstract

The nutritional value of wild plant raw materials is determined by the content of nutrients: vitamins, minerals and other important components that play an important role in human nutrition, regulate metabolic processes, and affect the functions of individual organs. It is important to preserve them for the production of functional drinks.

References

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

Кошова, В. М. Використання соку бузини для приготування безалкогольних напоїв / В. М. Кошова, А. О. Коберніцька // Engineering Studies, Taylor & Francis.2018. Issue 3 (2), Volume 10. P. 499-507.

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Published

2021-12-13

Issue

No. 1 (2021)

Section

Experimental articles