Published May 31, 2019 | Version v1
Journal article Open

Discovery of latent reserves of fruit and vegetable raw materials during the production of healthful food products for the world culinary specialists

Creators

  • 1. Kharkiv State University of Food Technology and Trade
  • 2. Kharkiv Trade and Economic College of Kyiv National Trade and Economic University
  • 3. Kharkiv Trade and Economics Institute of Kyiv National University of Trade and Economics

Description

Latent forms of pectic substances and biologically active substances (BAS) in nanocomplexes with biopolymers and minerals in fruits and vegetables are discovered. It is shown that in the latent form they are found in fruits and vegetables 2.5 ... 5 times more than determined by traditional chemical research methods. As an innovation, the complex effect of steam thermal treatment, cryoprocessing and mechanolysis during fine grinding on biopolymers and BAS is used. It is established that under the influence of these processes, a more complete extraction of pectic substances and BAS from the raw material (4.5 ... 7.3 times) from the latent form and transformation into a soluble form occurs

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References

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