Сировинний фактор у випуску якісних і безпечних ароматизованих харчових продуктів
DOI :
https://doi.org/10.15587/2313-8416.2015.47218Mots-clés :
ефірна олія, натуральний ароматизатор, оптична активність, препаративна хроматографія, кмин, кріп.Résumé
В статті представлено дослідження шляхів встановлення справжності ефірних олій кмину і кропу на основі оптичної ізомерії компонентів.
Застосування в сучасних технологіях замороженої сировини, концентратів фруктів і овочів, зростаючий випуск оздоровчих продуктів вимагає використання ароматизаторів. Синтетичні ароматизатори можуть бути небезпечними для організму людини. Не менш небезпечним є застосування сфальсифікованих натуральних ароматизаторів.
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