PROCESS STUDY OF GARLIC BIOTECHNOLOGICAL MODIFICATION
Journal: BULLETIN OF KSAU
№ 4
, 2012
Rubrics: TEHNOLOGIYA PERERABOTKI
Authors:
1.
Vserossiyskiy nauchno-issledovatel'skiy institut soi Rossel'hozakademii
2.
Vserossiyskiy nauchnoissledovatel'skiy institut soi Rossel'hozakademii
3.
TINRO-centr
Type:
Article
Pages:
from
to
Status:
Published
Received:
21.04.2012
Accepted:
23.04.2012
Published:
25.04.2012
Subject area:
UDK 664:635.262
Language:
Russian
Keywords:
garlic, germinating, mathematic model, functional food product
Abstract (English):
The research results on development of the garlic biotechnological modification technology, which are presented in the form of well-founded mathematical dependences of the factors, which characterize germinating process key parameters, are considered in the article. The given technology allows to receive physiologically valuable component for functional food product manufacture.
The research results on development of the garlic biotechnological modification technology, which are presented in the form of well-founded mathematical dependences of the factors, which characterize germinating process key parameters, are considered in the article. The given technology allows to receive physiologically valuable component for functional food product manufacture.
Keywords:
garlic, germinating, mathematic model, functional food product
garlic, germinating, mathematic model, functional food product
1. Shabrov A.V., Dadali V.A., Makarov V.G. Biohimicheskie osnovy deystviya mikrokomponentov pischi. -M., 2003. - 186 s.
2. Himicheskiy sostav rossiyskih pischevyh produktov: sprav. / pod red. I.M. Skurihina, V.A. Tutel'yana. - M.: DeLi print, 2002. - 236 s.
