Corobets N. Forming of quality of additions from chlorophyll-containing vegetables and food products with their use

Object - food commodities estimation of new functional health additions of powders-dyes from chlorophyll-containing vegetables and exposure of conformity to the law of influencing of cutting and inaktivatsii fermentativnogo oxidization BAS before drying, vacuum drying, “fine” growing shallow on forming of quality forming their quality during their preparation and storage; aim –revealing influence of a various kinds of processing on formation consumer properties additions from green parsleys and dill and also use them for production of the vitaminized food stuffs; methods - standard, traditional and new contemporary : chemical, biochemical; novelty– scientifically grounded and expedience of the complex use of inaktivatsii oxidizing enzymes before drying, vacuum drying, “fine” growing shallow as methods of upgrading, consumer properties and maximal saving of color shallow is proved, chlorophyll-carotenoids complex and other BAS initial raw material at the receipt of powdery additions-dyes from green ofparsleys and dill;results - are developed new powdery FHA from green of parsleys and dill, phytosupplements from natural spices, vitamins tastes additions and melted cheeses with their use; branch - food industry.