References

foodsyst

Food systems

Пищевые системы

2618-97712618-7272

Федеральный научный центр пищевых систем им. В.М. Горбатова РАН

10.21323/2618-9771-2019-2-4-10-13

foodsyst-51

Research Article

Статьи

THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS

Gernet

M. V.

Gernet

Marina V.

Marina V. Gernet — professor, doctor of technical sciences, head of brewing technology department

119021, Moscow, Rossolimo str., 7

Marina V. Gernet — professor, doctor of technical sciences, head of brewing technology department

119021, Moscow, Rossolimo str., 7

institut-beer@mail.ru

Gribkova

I. N.

Gribkova

I. N.

Irina N. Gribkova — candidate of technical sciences, senior researcher of brewing technology department

119021, Moscow, Rossolimo str., 7

Irina N. Gribkova — candidate of technical sciences, senior researcher of brewing technology department

119021, Moscow, Rossolimo str., 7

institut-beer@mail.ru

Borisenko

O. A.

Borisenko

O. A.

Olga A. Borisenko — senior researcher of brewing technology department

119021, Moscow, Rossolimo str., 7

Olga A. Borisenko — senior researcher of brewing technology department

119021, Moscow, Rossolimo str., 7

institut-beer@mail.ru

All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RAS; Moscow State University of Food ProductionРоссияAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RAS; Moscow State University of Food ProductionRussian Federation

All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RASРоссияAll-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RASRussian Federation

2019

20122019

241013

2019

Gernet M.V., Gribkova I.N., Borisenko O.A.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.fsjour.com/jour/article/view/51

In the Russia beverage market, functional beverages are increasingly popular with the population due to their intensive lifestyle and worsening environmental situation. Of great importance is the shelf life of drinks, since they determine the presence in the composition of useful nutrients that affect the various systems of functioning of the human body. The main groups of functional compounds are given. Ways to increase the shelf life of beverages, all aspects and their impact on the safety of the functional components of beverages are considered. The role of flavonoids as one of the groups of functional compounds has been evaluated. Recent studies on the effect of certain functional compounds on each other are given.

functional drinksshelf lifea group of functional compoundsprocessing methodflavanoids

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The authors declare that there are no conflicts of interest present.