Resource factor in production of quality and safe flavored food

Authors

  • Наталія Епінетівна Фролова National University of Food Technologies st. Vladimir, 68, m. Kyiv, Ukraine, 01033, Ukraine
  • Надія Павлівна Івчук Department of Technology health products National University of Food Technologies st. Vladimir, 68, m. Kyiv, Ukraine, 01033, Ukraine

DOI:

https://doi.org/10.15587/2313-8416.2015.47218

Keywords:

essential oil, natural flavor, optical activity, preparative chromatography, cumin, dill.

Abstract

Research of methods for establishing authenticity of essential oil of cumin and dill based on optical isomerism of components is presented in the article.

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.

Author Biographies

Наталія Епінетівна Фролова, National University of Food Technologies st. Vladimir, 68, m. Kyiv, Ukraine, 01033

Ph.D., associate professor 

Department of Wellness Products Technology

Надія Павлівна Івчук, Department of Technology health products National University of Food Technologies st. Vladimir, 68, m. Kyiv, Ukraine, 01033

Associate Professor, Ph.D.

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Published

2015-07-26

Issue

Section

Technical Sciences