32. Provision of quality of pectin pastes for food products of therapeutic and prophylactic appointment
 
Y. Sukhenko, V. Dudchenko, L. Korec’, T. Kos
Pages: 254-258
 
Abstract 
Influence of mycotoxins and toxic elements on the quality and safety of food products formulated with the use of pectin-containing pastes made from vegetables and fruits specified composition. Experimentally investigated content of mycotoxins and toxic elements in the raw material. The improved Technology and equipment for the production of high quality paste are proposed. The optimum parameters and storage periods of raw materials for the production of quality pectin-containing pastes are defined. 
 
Key words: pectin, mycotoxins, heavy metals, toxicology, safety, quality, food products
 
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