No abstract

În lucrare s-a argumentat necesitatea fortificării băuturilor de fructe cu micro- şi macroelemente. S-au selectat cei mai potriviți compuşi ai fierului şi ai calciului pentru fortificare, tipul băuturilor şi s-au argumentat ştiinţific dozele introducerii acidului ascorbic necesare pentru asimilarea fierului. S-a demonstrat necesitatea alegerii tipului de băuturi pentru fortificare în funcție de gradul de limpezire şi selectarea compuşilor macro- şi microelementelor după compatibilitatea cu compoziţia băuturilor. Sunt prezentate rezultatele determinării caracteristicilor organoleptice şi fizico-chimice ale băuturilor fortificate în scopul stabilirii termenului de valabilitate.

This study reflects the research of technological factors of production that affect the quality of apple juice: temperature and time of sterilization, the influence of the type of used wort: gravity or a mixture of gravity and press fraction; the waiting time of the wort before the first heat treatment; as well as the presence of preheating. Regression equations have been developed that link the studied parameters and indicators of juice quality. The quantitative values of the characteristics of apple juice in the stated ranges, depending on the studied parameters, can be calculated by substituting the corresponding values in natural units into the developed regression equations.

Fish consumption is an important part of human diet due to essential omega-3 fatty acids found naturally in this product. Many researchers from all over the world found that high mercury concentrations in the body reduced the heart-protective effects of the fatty acids in fish oils. People shouldn't be constrained by choosing between the health hazards related to toxins caused by industrial pollution and the nutritional benefits provided by consummation of essential fatty acids contained in oily fish. It is very important to find an alternative natural source of essential omega-3 fatty acids EPA and DHA to restore an optimal ratio between omega-6 and omega-3 fatty acids in the human diet.