title: ÐÐ»Ð¸ÑÐ½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ ÑÐµÑÐµÐ¿ÑÑÑÑ Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¸ Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½ÑÑ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ ÑÑÑÐºÑÐ¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸Ð· ÐºÐ»ÑÐºÐ²Ñ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: The influence of technology and formulation on the quality and antioxidant activity of cranberry fruit and berry products
Creators: name: ÐÑÑÐ¸ÑÐ¸Ð¹, ÐÐ½Ð°ÑÑÐ°ÑÐ¸Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2024
Subjects: ÑÑÑÐºÑÐ¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÐºÐ»ÑÐºÐ²Ð°
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ðµ
Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸ Ð°ÐºÑÐ¸Ð²Ð½ÑÐµ Ð²ÐµÑÐµÑÑÐ²Ð°
Ð°Ð½ÑÐ¸Ð¾ÐºÑÐ¸Ð´Ð°Ð½ÑÐ½Ð°Ñ Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
fruit and berry products
cranberries
assortment
technology
storage
biologically active substances
antioxidant activity

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description: The topic of the final qualifying work: "The influence of technology and formulation on the quality and antioxidant activity of cranberry fruit and berry products". The purpose of the work is to study the quality and antioxidant activity of cranberry fruit and berry products developed using various technologies and recipes. The following tasks were solved: the assortment of fruit and berry products and consumer preferences were studied; the quality, content of BAS and antioxidant activity of cranberry fruit and berry products sold on the consumer market were investigated; a comparative assessment of cranberry fruit and berry products with sugar developed using different technologies was carried out, the content of BAS and antioxidant activity were determined; formulations of products based on compositions of fruit and berry raw materials without sugar have been developed, the content of BAS and antioxidant activity have been determined; the dynamics of BAS and antioxidant activity of products during storage have been studied. Databases of peer-reviewed scientific literature elibrary, ScienceDirect, and ResearchGate were used to collect information. The research was conducted on the basis of the Laboratory of Commodity Science and expertise of consumer goods of the Higher School of Economics according to standard and generally recognized research methods in commodity science, and instrumental methods of biochemical composition research. The experimental data were processed and visualized using Microsoft Excel software (a data analysis package). Cranberry fruit and berry products with sugar differ in the content of BAS and antioxidant activity depending on the production technology. Formulations of sugar-free fruit and berry products based on compositions of berry raw materials have been developed, which increases the antioxidant activity of freshly processed products and during storage, which can be used to expand the range of products and increase their competitiveness. The obtained results of the work can be used by manufacturers to produce sugar-free fruit and berry products with a high content of biologically active substances.