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EVALUATION OF THE PROSPECTS OF USING KUMQUAT IN SAUCES TECHNOLOGY
Journal: International Scientific Journal "Internauka" (Vol.3, No. 63)Publication Date: 2019-01-31
Authors : Kuzmin Oleg; Bohomol Anna; Kuzmin Anton;
Page : 31-37
Keywords : water-alcohol infusion; antioxidant ability; redox potential; sauce; kumquat;
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- EVALUATION OF THE PROSPECTS OF USING KUMQUAT IN SAUCES TECHNOLOGY
- Prospects of Technology and Formulation Development for Sauces Based on Oyster Mushrooms
- DEVELOPMENT OF THE TECHNOLOGY OF BERRY SAUCES BASED ON WINE TAKING INTO ACCOUNT THEIR INFLUENCE ON THE ORGANOLEPTIC INDICATORS
- THE TECHNOLOGY OF SWEET SAUCES BASED ON SWEET POTATO PUREE
- Kumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activity
Abstract
The antioxidant properties of infusions with kumquat and the feasibility of their use in the production of sauces.
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Last modified: 2019-10-29 19:07:35