Die chronologische Liste zeigt aktuelle Veröffentlichungen aus dem Forschungsbetrieb der Hochschule Weihenstephan-Triesdorf. Zuständig ist das Zentrum für Forschung und Wissenstransfer (ZFW).
The creation of high-quality processing products from vegetable raw materials is urgent. The production of functional, dietary, preventive and therapeutic products is currently promising. Using the potential of biologically active substances of common vegetables is a strategically important task of the processing industry. The proposed recipes for preparing canned vegetable salads received high organoleptic indicators. The use of different recipes made it possible to increase the content of ascorbic acid by 2 times. Due to its low sugar content, this product is recommended for consumption by people who monitor their calorie and sugar intake, in particular, those prone to or suffering from diabetes. Further research will be aimed at the introduction of various spicy aromatic plants into the recipe and their effect on the quality and biological value of the finished products.
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Volodymyr Voitsekhivskyi,
Oleg Baranovskyi,
Sofia Kurman,
Natalia Khomiv,
Prof. Dr. Iryna Smetanska,
Oksana Muliarchuk,
Svitlana Horbatiuk,
Lyudmyla Balitska,
Yana Ilchenko
The influence of weather growing conditions and varietal features on the formation of a complex of natural polyphenols of apple fruit is analyzed. It was revealed that the fruits of varieties had a greater concentration of polyphenols: Priscilla, Plamennoye, Ruby Duki, Sapphire, Mekintosh. It has been established that the dependence of the formation of polyphenols depending on some elements of weather conditions for some varieties. A more stable content of polyphenols over the years of research was found in varieties: Priscilla, Plamennoye, Mekfrey, lower in the varieties Liberty, Delicia, Renet Simirenko.
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