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Autor
Borycka Bożena
Tytuł
Functional properties of aronia pomace preparations
Właściwości funkcjonalne wytłokowych preparatów aroniowych
Źródło
Towaroznawcze Problemy Jakości, 2009, nr 2, s. 56-63, bibliogr. 41 poz.
Polish Journal of Commodity Science
Słowa kluczowe
Towaroznawstwo, Towaroznawstwo żywności, Żywność, Badanie żywności, Jakość produktów żywnościowych, Owoce, Dodatki funkcjonalne do żywności, Właściwości zdrowotne produktu
Commodity science, Food commodities, Food, Food research, Food quality, Fruit, Functional food additives, Health properties of the product
Uwagi
summ., streszcz.
Abstrakt
Szczególne znaczenie owoców i warzyw i ich przetworów w zapobieganiu i zwalczaniu niektórych chorób wynikających z nieprawidłowego żywienia związane jest m.in. z obecnością w nich bioaktywnych składników nadających im właściwości funkcjonalne. Celem pracy była analiza niektórych właściwości fizykochemicznych preparatów z wytłoków aroniowych w aspekcie ich zastosowania do poprawy jakości żywności lub w żywności funkcjonalnej. (abstrakt oryginalny)

Fruits, vegetables and their preserves are of special significance in preventing and fighting some diseases resulting from inappropriate nutrition. This is due, among others, to the presence of bioactive components providing them with functional properties. The aim of this work was to analyze the physical and chemical properties of the aronia pomace preparations with a view to using them for improvement of food quality or in functional food.(original abstract)
Dostępne w
Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Biblioteka Główna Uniwersytetu Ekonomicznego we Wrocławiu
Bibliografia
Pokaż
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Cytowane przez
Pokaż
ISSN
1733-747X
Język
eng
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