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Study of the Properties of Acids and Minerals of the Substance prepared from Apples

عنوان مقاله: Study of the Properties of Acids and Minerals of the Substance prepared from Apples
شناسه ملی مقاله: FSACONF05_011
منتشر شده در پنجمین کنفرانس بین المللی علوم صنایع غذایی،کشاورزی ارگانیک و امنیت غذایی در سال 1399
مشخصات نویسندگان مقاله:

Hossein Dezhakam - Bachelor of Electromechanical Engineering, Congress ۶۰ Human Revivification Society, Tehran, Iran
Amin Dezhakam - Master of Nuclear Physics, Congress ۶۰ Human Revivification Society, Tehran, Iran
Shahin Shahryari - Mechanical and Chemical Engineering, Congress ۶۰ Human Revivification Society, Tehran, Iran

خلاصه مقاله:
The substance studied in this article, which is introduced as D.sap, is a vinegar-like substance but the production process is different. Acids and minerals are vital compounds of vinegar because they are very effective in flavor quality and functional activity. In vinegar, the content of acids and minerals varies and depends on several factors, mainly raw materials and production methods. In D.sap, an attempt has been made to improve the quality of the production material by changing the method of vinegar production. High-performance liquid chromatography (HPLC) and inductively coupled plasma optical emission spectrometry (ICP-OES) are used to evaluate D.sap to analyze the results.The results show that D.sap can be used to treat many diseases, including Covid-19. This substance is also very different from various types of vinegar.

کلمات کلیدی:
Vinegar, D.sap, Organic acid, Phenolic acid, Vitamin, HPLC, ICP-OES

صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/1136628/