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Application filed by Национальный Университет Пищевых ТехнологийfiledCriticalНациональный Университет Пищевых Технологий
Priority to UAU201004337UpriorityCriticalpatent/UA55076U/en
Publication of UA55076UpublicationCriticalpatent/UA55076U/en
A method for making a puree half-finished product of sugar beet, which includes inspecting, washing, cleaning, shredding raw material, blanching, pulping. Sugar beet is used as a raw material, shredding of the sugar beet is carried out up to sizes of pieces of 5-, then the pieces obtained are mixed with solutions of citric and ascorbic acids and boiled soft at a temperature of 98-100 °C for 30-50 minutes.
UAU201004337U2010-04-142010-04-14Method for making puree half-finished product of sugar beet
UA55076U
(en)
Process for the colouring of treated or non-treated creen olive druit and products thereof with use of aqueous solutions composed of natural chlorophyll, chlorophylline and copper chlorophylline salts
Functional food composition that helps to decrease glucose, cholesterol, blood triglycerides and promoting the regeneration of hepatic tissue cells and the process for obtaining the same.