Processing of secondary vegetable raw materials using electrophysical methods: expanding the range of products with increased nutritional value based on tomato raw materials
In the modern food industry, in the development of innovative technologies, physical methods of processing raw materials and food products are increasingly used. However, an analysis of the literature showed that the mechanisms of the influence of microwave and infrared energy on the nutritional val...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2021-01-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2663 |