Вестник МГТУ. 2019, Т. 22, № 3.

Lin, C. H., Chen, B. H. 2005. Stability of carotenoids in tomato juice during storage. Food Chemistry, 90(4), pp. 837-846. DOI: https://doi.org/10.1016Zj.foodchem.2004.05.031 . Mercadante, A. Z. 2008. Carotenoids in foods: Sources and stability during processing and storage. In Food Colorants. Chemical and Functional Properties o f Food Components Series, ed. C. Socaciu. Boca Raton, CRC Press Taylor & Francis Group, pp. 213-240. Obluchinskaya, E. D. 2014. Biologically active substances of brown algae: Composition and pharmacological properties. Farmatsiya, 4, pp. 49-51. (In Russ.) Prokofev, P. А., Stepanova, N. Yu. 2014. Nutrition value of peppermint and lemon balm in fresh and frozen condition. Scientific Journal NRU ITMO. Processes and Food Production Equipment, 4, pp. 189-194. (In Russ.) Roshanak, S., Rahimmalek, M., Goli, S. A. H. 2016. Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves. Journal o fFood Science and Technology, 53(1), pp. 721-729. Spinardi, A., Ferrante, A. 2012. Effect of storage temperature on quality changes of minimally processed baby lettuce. Journal o fFood Agriculture and Environment, 10(1), pp. 38-42. Stengel, D. B., Dring, M. J. 1998. Seasonal variation in the pigment content and photosynthesis of different thallus regions of Ascophyllum nodosum (Fucales, Phaeophyta) in relation to position in the canopy. Phycologia, 37(4), pp. 259-268. DOI: https://doi.org/10.2216/i0031-8884-37-4-259.1. Stryukova, А. D., Makarova, N. M. Frozen berries - an effective antioxidant throughout the year. 2013. Food Industry, 3, pp. 28-31. (in Russ.) Tajk, T., Revina, А. А., Lozinina, S. S., Magomedbekov, E. P. 2016. Comparison of the radiation stability of chlorophyll fractions in alcohol and acetone extracts of algae Laminaria japonica (Myanmar). Chemistry o f plant raw material, 4, pp. 89-96. (in Russ.) Библиографический список Acedo A. L. Jr. Postharvest technology for leafy vegetables. AVRDC - ADB Postharvest Projects RETA 6208/6376. AVRDC Publication No. 10-733. AVRDC - The World Vegetable Center, Taiwan. 2010. 67 p. Arslan D., Ozcan Musa M. Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves // Energy Conversion and Management. 2008. Vol. 49, Iss. 5. P. 1258-1264. DOI: https://doi.org/10.1016/j.enconman.2007.08.005. Chang C.-H., Lin H.-Y., Chang C.-Y., Liu Y.-C. [et al.]. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes // Journal of Food Engineering. 2006. Vol. 77, Iss. 3. P. 478-485. DOI: https://doi.org/10.1016/j.jfoodeng.2005.06.061. Даурцева А. В. Количественное определение содержания фукоксантина в экстрактах из фукусовых водорослей Баренцева моря методами высокоэффективной жидкостной хроматографии и спектрофотометрии // Исследования арктических экосистем : материалы XXXVI конф. молодых ученых ММБИ КНЦ РАН, посвящ. 40-летию науч.-исслед. судна "Дальние Зеленцы". Мурманск : ММБИ КНЦ РАН, 2018. С. 44-49. Способ переработки бурых водорослей : пат. 2399298 Рос. Федерация / Герасименко Н. И., Бусарова Н. Г., Козловская Э. П. № 2009119267/13 ; заявл. 21.05.2009 ; опубл. 20.09.2010, Бюл. № 26. Hii S.-L., Choong P.-Y., Woo K.-K., Wong C.-L. Stability studies of fucoxanthin from sargassum binderi // Australian Journal of Basic and Applied Sciences. 2010. Vol. 4, Iss. 10. P. 4580-4584. Hosikian A., Lim S., Halim R., Danquah M. K. [et al.]. Chlorophyll extraction from microalgae: A review on the process engineering aspects // International Journal of Chemical Engineering. 2010. Vol. 2010. Article ID 391632. DOI: http://dx.doi.org/10.1155/2010/391632. Indrawati R., Sukowijoyo H., Indriatmoko, Wijayanti R. D. E. [et al.]. Encapsulation of brown seaweed pigment by freeze drying: Characterization and its stability during storage // Procedia Chemistry. 2015. Vol. 14. P. 353-360. DOI: https://doi.org/10.1016/j.proche.2015.03.048. Kawee-ai A., Kuntiya A., Kim S. M. Anticholinesterase and antioxidant activities of fucoxanthin purified from the microalga Phaeodactylum tricornutum // Natural Product Communications. 2013. Vol. 8, No. 10. P. 1381-1386. Lin C. H., Chen B. H. Stability of carotenoids in tomato juice during storage // Food Chemistry. 2005. Vol. 90, Iss. 4. P. 837-846. DOI: https://doi.org/10.1016/j.foodchem.2004.05.031. Mercadante A. Z. Carotenoids in foods: Sources and stability during processing and storage // Food Colorants. Chemical and Functional Properties of Food Components Series / ed. by C. Socaciu. Boca Raton : CRC Press Taylor & Francis Group, 2008. P. 213-240. Облучинская Е. Д. Биологически активные вещества бурых водорослей: состав и фармакологические свойства // Фармация. 2014. № 4. С. 49-51. Прокофьев П. А., Степанова Н. Ю. Пищевая ценность мяты и мелиссы в свежем и замороженном состоянии // Научный журнал НИУ ИТМО. Сер. Процессы и аппараты пищевых производств. 2014. № 4. С. 189-194.