Article

Retrieved from Volume 23, No. 3, 2019

Pages 44 -51

Osokina, N., Herasymchuk, О., & Kostetska, К. (2019). Biologically active substances in cans of black currant berries under complex processing. Ukrainian Black Sea Region Agrarian Science, 23(3), 44-51. DOI: 10.31521/2313-092X/2019-3(103)-6

Biologically active substances in cans of black currant berries under complex processing

N. Osokina О. Herasymchuk К. Kostetska

The article is devoted to the study of biologically valuable substances of blackcurrant fruit, namely, the content of ascorbic acid, polyphenolic substances, amino acids. Their conservation during the preparation of products of complex and non-waste processing of black currant fruits and their transformation processes under the influence of heat treatment has been investigated.

black currant, biologically active substances, amino acids, jellies, confitures.
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