Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2072-2389

SEPTEMER 2012 (published: 01.09.2012)

Number 2(14)

Home > Issue > Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying

UDC 634.18:634.74:631.524.6

Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying

Murashev S.V., Verzhuk V.G., BOLEYKO L.A. , ZHURAVLEVA O.E. , ZHESTKOV A.S.

Nowadays, anthocyanin pigments are actively promoted all over the world, because of they contain, except for color pigments, other useful bioactive components: vitamins, glycosides, organic acids, aromatic substances, trace elements and other elements in their composition; and their usage allows not only to improve the appearance, to give an attractive, natural color, but also to increase the biological value of the product. Therefore the article deals with anthocyanin pigment obtained of cranberries by method of freeze-drying and investigated its properties, the changes during storage, as well as their practical use for coloration souffle.
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Keywords: cranberries, anthocyanin pigments, natural colorants, souffle, color.

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