FOOD RESOURCES 2015. Issue N 5. Article 01
- Деталі
- Створено: Середа, 16 січня 2019, 09:35
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01. Importance of the problem of obtaining natural food range colorant from red beet
T. Sheiko, L. Khomichak, L. Melnyk, S. Matko
Pages: 6-10
Abstract
The article presents the structure of red food colorant. Technology of red beet juice purification for further production of food supplement E162 was examined. The impact of natural carbonic adsorbent Shungite on juice microflora is described in detail and its organoleptic assessment is given.
Key words: adsorption, microflora, natural food colorant, red beet juice
References
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