Effect of NaCl, sucrose and pectin addition on the reductive properties of vegetable and fruit puree
Inclusion of minor components in the formulation of homogeneous food systems should inevitably result in some shift of redox equilibrium under conditions of interaction as "all with all." Chemical nature of components combined with properties of elements of medium chemical composition shou...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2019-12-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2336 |