SUBSTANTIATION OF THE COMPONENT INGREDIENT SELECTION FOR FOOD CONCENTRATES AND OPTIMISATION OF THEIR FORMULAS
Journal: BULLETIN OF KSAU
№ 5
, 2012
Rubrics: TEHNOLOGIYA PERERABOTKI
Authors:
1.
GNU «Vserossiyskiy nauchno-issledovatel'skiy institut soi» Rossel'hozakademii
2.
TINRO-centr
3.
GNU «Vserossiyskiy nauchno-issledovatel'skiy institut soi» Rossel'hozakademii
Type:
Article
Pages:
from 370
to 375
Status:
Published
Received:
21.05.2012
Accepted:
23.05.2012
Published:
25.05.2012
Subject area:
664.932
Language:
Russian
Keywords:
ingredients, formula, technology, food concentrate, amino acids
Abstract (English):
The research results on the ingredient selection substantiation for production of the food concentrates for the first and the second dinner dishes, as extra sources of nutrient matters, are given in the article. The food concentrate formulas for the dinner dishes and the technique for correcting their biological value are developed. Extra ingredient entering into the food concentrate formulas allows to increase food and biological value and to prolong the expiry date of such products.
The research results on the ingredient selection substantiation for production of the food concentrates for the first and the second dinner dishes, as extra sources of nutrient matters, are given in the article. The food concentrate formulas for the dinner dishes and the technique for correcting their biological value are developed. Extra ingredient entering into the food concentrate formulas allows to increase food and biological value and to prolong the expiry date of such products.
Keywords:
ingredients, formula, technology, food concentrate, amino acids
ingredients, formula, technology, food concentrate, amino acids
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2. Himicheskiy sostav rossiyskih pischevyh produktov: sprav. / pod red. I.M. Skurihina, V.A. Tutel'yana. - M.: DeLiprint, 2002. - 236 s.
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