[Method of stabilizing juices from vegetable raw material]
2003
A method of stabilizing the pigments of juices from vegetable raw materials includes preparing the raw material, isolating the juice, mixing thereof with stabilizers. As the stabilizers, natural combinations of polyphenolic compounds and organic acids comprising quercetin, myricetin or other phenolic compounds of the highest oxidation level in an amount of 2-5 % are used. In doing so the stability is determined according to lowering in oxidation-reduction potential of the pigment-oxidant system bã 2-10 times in comparison with the normal oxidation-reduction potential of the pigment
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
出版者
Ministry of Education and Science of Ukraine. State Dept. of Intellectual Property
页码
3 p.
其它主题
Carotinoides; Tecnología de alimetos
语言
乌克兰
注释
Summary (Uk)
2 tables
翻译的标题
Sposib stabilizatsiyi pigmentiv sokiv z roslynnoyi syrovyny
类型
Summary; Patent; Non-Conventional
2004-08-15
AGRIS AP