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THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS

https://doi.org/10.21323/2618-9771-2019-2-4-10-13

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Abstract

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.

About the Authors

Marina V. Gernet
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 Production
Russian Federation

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

119021, Moscow, Rossolimo str., 7



I. N. Gribkova
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
Russian Federation

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

119021, Moscow, Rossolimo str., 7



O. A. Borisenko
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
Russian Federation

Olga A. Borisenko — senior researcher of brewing technology department

119021, Moscow, Rossolimo str., 7



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For citation:


Gernet M.V., Gribkova I.N., Borisenko O.A. THE INCREASING THE DURATION OF FUNCTIONAL BEVERAGES METHODS. Food systems. 2019;2(4):10-13. https://doi.org/10.21323/2618-9771-2019-2-4-10-13

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