SAUCES PRODUCTS BASED ON HOMOGENATE OF THE FRUITS OF SORBUS AUCUPARIA
The paper Presents a review of scientific and technical documentation for the sauce products. Disadvantages of these methods are defined as the use of high-temperature modes of processing plant raw materials, thereby reducing the nutritional value of the finished product, as the use of preservatives...
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/646 |
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| _version_ | 1839590778416922624 |
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| author | Ksenia Nikolaevna Nitsievskaya |
| author_facet | Ksenia Nikolaevna Nitsievskaya |
| author_sort | Ksenia Nikolaevna Nitsievskaya |
| collection | DOAJ |
| description | The paper Presents a review of scientific and technical documentation for the sauce products. Disadvantages of these methods are defined as the use of high-temperature modes of processing plant raw materials, thereby reducing the nutritional value of the finished product, as the use of preservatives (in the form of citric acid and sugar) and stabilizers (in the form of starches), the use of alcohol-containing components, which limits the purpose of the product for food purposes. |
| format | Article |
| id | doaj-art-d822fbd3079f489a9d19ddf30f4a22bc |
| institution | Matheson Library |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-10-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-d822fbd3079f489a9d19ddf30f4a22bc2025-08-03T13:08:11ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-10-010412212710.33236/2307-910Х-2018-4-24-122-127645SAUCES PRODUCTS BASED ON HOMOGENATE OF THE FRUITS OF SORBUS AUCUPARIAKsenia Nikolaevna Nitsievskaya0Siberian University of consumer cooperationThe paper Presents a review of scientific and technical documentation for the sauce products. Disadvantages of these methods are defined as the use of high-temperature modes of processing plant raw materials, thereby reducing the nutritional value of the finished product, as the use of preservatives (in the form of citric acid and sugar) and stabilizers (in the form of starches), the use of alcohol-containing components, which limits the purpose of the product for food purposes.https://msi.elpub.ru/jour/article/view/646рябина краснаяяблокисемена амарантасоусred rowansorbus aucupariaapplesamaranth seedssauce |
| spellingShingle | Ksenia Nikolaevna Nitsievskaya SAUCES PRODUCTS BASED ON HOMOGENATE OF THE FRUITS OF SORBUS AUCUPARIA Современная наука и инновации рябина красная яблоки семена амаранта соус red rowan sorbus aucuparia apples amaranth seeds sauce |
| title | SAUCES PRODUCTS BASED ON HOMOGENATE OF THE FRUITS OF SORBUS AUCUPARIA |
| title_full | SAUCES PRODUCTS BASED ON HOMOGENATE OF THE FRUITS OF SORBUS AUCUPARIA |
| title_fullStr | SAUCES PRODUCTS BASED ON HOMOGENATE OF THE FRUITS OF SORBUS AUCUPARIA |
| title_full_unstemmed | SAUCES PRODUCTS BASED ON HOMOGENATE OF THE FRUITS OF SORBUS AUCUPARIA |
| title_short | SAUCES PRODUCTS BASED ON HOMOGENATE OF THE FRUITS OF SORBUS AUCUPARIA |
| title_sort | sauces products based on homogenate of the fruits of sorbus aucuparia |
| topic | рябина красная яблоки семена амаранта соус red rowan sorbus aucuparia apples amaranth seeds sauce |
| url | https://msi.elpub.ru/jour/article/view/646 |
| work_keys_str_mv | AT ksenianikolaevnanitsievskaya saucesproductsbasedonhomogenateofthefruitsofsorbusaucuparia |