COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES

COLOR CHARACTERISTICS OF DRIED THREE-COMPONENT FRUIT AND BERRY PASTES

<p>Color characteristics of compositions of three-component fruit and berry pastes before and after infrared drying are determined. The compositions were prepared on the basis of apples, cranberries, and hawthorn with increased nutrition value and therapeutic and prophylactic properties, accor...

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Bibliographic Details
Main Authors: O. Cherevko, V. Mykhaylov, A. Zahorulko, A. Borysova
Format: Article
Language:English
Published: Odessa National Academy of Food Technologies 2018-04-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
color
fruit and berry raw material
paste
IR-dryin
, spectrum' change
quality
Online Access:http://journals.gsjp.eu/index.php/foodtech/article/view/840

Internet

http://journals.gsjp.eu/index.php/foodtech/article/view/840

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