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Title of article THE IMPACT OF PRIORITY WATER CONTAMINANTS ON THE STABILITY OF THE MAIN COMPONENTS OF NECTARS
Authors

Krasnova T.A., Kemerovo Institute of Food Science and Technology, bul`v. Stroitelei 47, Kemerovo, 650056 Russia, eСЃolog1528@yandex.ru

Timoshchuk I.V., Kemerovo Institute of Food Science and Technology, bul`v. Stroitelei 47, Kemerovo, 650056 Russia, eСЃolog1528@yandex.ru

Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
Year 2013 Issue 1 DOI 663.8:628.19
Annotation This paper presents the results of a study on the impact of organic impurities contained in water (phenol, chlorophenol, chloroform, formaldehyde, and acetaldehyde) on the stability of nectar components: sucrose, citric acid, vitamins A and C, and B group vitamins. A reduction in the concentrations of the main components of nectars and priority contaminants, except for chloroform, has been established. The mechanism of interaction of sucrose, citric acid, and vitamins contained in nectars with phenol, chlorophenol, chloroform, formaldehyde, and acetaldehyde has been substantiated theoretically.
Keywords Nectar, sugar, citric acid, vitamins, water, phenol, chlorophenol, chloroform, formaldehyde, acetaldehyde
Artice information Received November 30, -0001
Accepted November 30, -0001
Available online November 30, -0001
Imprint article Krasnova T.A. THE IMPACT OF PRIORITY WATER CONTAMINANTS ON THE STABILITY OF THE MAIN COMPONENTS OF NECTARS / Krasnova T.A., Timoshchuk I.V. // Food and Raw Materials. - 2013. - no. 1. - P. 95-107
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