Non-residual technology of horseradish processing
2001
Rubenis, O. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)
Non-traditional raw material - horseradish was used in the current research. Roots contain high amount of vitamin C and volatile oils. Horseradish is used for improvement of meat dishes taste, as well as for appetite improvement. Table horseradish and chemical compounds such as peroxidase are obtained from horseradish. The aim of the research was to work out non-residual processing technology obtaining new non-traditional product - horseradish starch. Horseradish starch is suitable for use in food industry in case of allergy to some of the standard starches as well as in medicine.
显示更多 [+] 显示较少 [-]