Study of the process of gelling of apple mass
- Авторлар: Begieva M.B.1, Kambarov M.A.1, Paritov A.Y.1, Kharayev A.M.1, Begieva M.K.1
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Мекемелер:
- Kabardino-Balkarian State University named after Kh. M. Berbekov
- Шығарылым: Том 15, № 2 (2025)
- Беттер: 42-46
- Бөлім: Chemistry
- URL: https://journals.rcsi.science/2221-7789/article/view/351113
- ID: 351113
Дәйексөз келтіру
Толық мәтін
Аннотация
The results of the study of the biochemical composition of the apple mass of the Golden Delicious and Idared varieties grown in the Kabardino-Balkarian Republic, before and after long-term storage (six months or more), at a temperature of +2–5 C are discussed. The processes of gelation and the possibility of obtaining gelatinous products with functional properties, taking into account the shelf life of the products and poststorage effects are studied. The content of vitamin C and pectin substances before and after long-term storage (six months or more) are determined.
Негізгі сөздер
Авторлар туралы
Madina Begieva
Kabardino-Balkarian State University named after Kh. M. Berbekov
Хат алмасуға жауапты Автор.
Email: madibeg@mail.ru
Professor of the Department of Organic Chemistry and High-Molecular Compounds at the Institute of Mathematics and Natural Sciences, Doctor of Chemistry, Associate Professor Ресей
Muzafar Kambarov
Kabardino-Balkarian State University named after Kh. M. Berbekov
Email: madibeg@mail.ru
Highly qualified specialist in the development and implementation of oil and gas projects. Ресей
Anzor Paritov
Kabardino-Balkarian State University named after Kh. M. Berbekov
Email: madibeg@mail.ru
Candidate of Biological Sciences, Associate Professor Ресей
Arsen Kharayev
Kabardino-Balkarian State University named after Kh. M. Berbekov
Email: madibeg@mail.ru
Doctor of Chemistry, Professor Ресей
Milana Begieva
Kabardino-Balkarian State University named after Kh. M. Berbekov
Email: madibeg@mail.ru
Ресей
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