The study of antioxidant activity of multicomponent vegetable puree
https://doi.org/10.20914/2310-1202-2013-1-90-93
Abstract
Studied the antioxidant activity of multicomponent vegetable puree, consisting of 20 % of eggplant, 20 % of zucchini, 16 % of bell peppers, 15 % of tomatoes, 14 % of carrots, 10 % of onions and 5 % of garlic. These results showed an increase in concentration of the antioxidant activity of puree and, consequently, increase its quality.
About the Author
A. V. Trushechkin
Воронеж. гос. ун-т инж. технол.
Russian Federation
аспирант, кафедра процессов и аппаратов химических и пищевых производств
Russian Federation
аспирант, кафедра процессов и аппаратов химических и пищевых производств
References
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Review
For citations:
Trushechkin A.V. The study of antioxidant activity of multicomponent vegetable puree. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(1):90-93. (In Russ.) https://doi.org/10.20914/2310-1202-2013-1-90-93
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