Resource factor in production of quality and safe flavored food
<p>Research of methods for establishing authenticity of essential oil of cumin and dill based on optical isomerism of components is presented in the article.</p><p>In modern food technology more often used frozen raw, concentrates fruit and vegetables, growing issue of healthy prod...
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PC Technology Center
2015-07-01
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| Series: | ScienceRise |
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| Online Access: | http://journals.uran.ua/sciencerise/article/view/47218 |
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doaj-6a5e1b0ef9b44f3db6dd2e718d39dc8f2020-11-25T01:38:54ZengPC Technology CenterScienceRise2313-62862313-84162015-07-0172 (12)707510.15587/2313-8416.2015.4721844722Resource factor in production of quality and safe flavored foodНаталія Епінетівна Фролова0Надія Павлівна Івчук1National University of Food Technologies st. Vladimir, 68, m. Kyiv, Ukraine, 01033Department of Technology health products National University of Food Technologies st. Vladimir, 68, m. Kyiv, Ukraine, 01033<p>Research of methods for establishing authenticity of essential oil of cumin and dill based on optical isomerism of components is presented in the article.</p><p>In modern food technology more often used frozen raw, concentrates fruit and vegetables, growing issue of healthy products and this all require the use of flavors. Synthetic flavors can be dangerous to the human body. Usage of counterfeit natural flavors is dangerous.</p>http://journals.uran.ua/sciencerise/article/view/47218essential oilnatural flavoroptical activitypreparative chromatographycumindill. |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Наталія Епінетівна Фролова Надія Павлівна Івчук |
| spellingShingle |
Наталія Епінетівна Фролова Надія Павлівна Івчук Resource factor in production of quality and safe flavored food ScienceRise essential oil natural flavor optical activity preparative chromatography cumin dill. |
| author_facet |
Наталія Епінетівна Фролова Надія Павлівна Івчук |
| author_sort |
Наталія Епінетівна Фролова |
| title |
Resource factor in production of quality and safe flavored food |
| title_short |
Resource factor in production of quality and safe flavored food |
| title_full |
Resource factor in production of quality and safe flavored food |
| title_fullStr |
Resource factor in production of quality and safe flavored food |
| title_full_unstemmed |
Resource factor in production of quality and safe flavored food |
| title_sort |
resource factor in production of quality and safe flavored food |
| publisher |
PC Technology Center |
| series |
ScienceRise |
| issn |
2313-6286 2313-8416 |
| publishDate |
2015-07-01 |
| description |
<p>Research of methods for establishing authenticity of essential oil of cumin and dill based on optical isomerism of components is presented in the article.</p><p>In modern food technology more often used frozen raw, concentrates fruit and vegetables, growing issue of healthy products and this all require the use of flavors. Synthetic flavors can be dangerous to the human body. Usage of counterfeit natural flavors is dangerous.</p> |
| topic |
essential oil natural flavor optical activity preparative chromatography cumin dill. |
| url |
http://journals.uran.ua/sciencerise/article/view/47218 |
| work_keys_str_mv |
AT natalíâepínetívnafrolova resourcefactorinproductionofqualityandsafeflavoredfood AT nadíâpavlívnaívčuk resourcefactorinproductionofqualityandsafeflavoredfood |
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