The article is devoted to the research of the functional characteristics of the sea-buckthorn processing products (sea-buckthorn meal). The research results on the chemical composition, safety indicators, complex-forming properties of the fat-free sea-buckthorn meal are presented.
fat-free sea-buckthorn meal, chemical composition, safety indicators, functional ingredient, complex-forming properties
1. Ivanova G.V. Metody kompleksnogo ispol'zovaniya rastitel'nyh resursov Krasnoyarskogo kraya dlya pitaniya detey shkol'nogo vozrasta: avtoref. dis. ... d-ra s.-h. nauk: 03.00.16 «Ekologiya». - Krasnoyarsk, 2009. - 31 s
2. Kol'man O.Ya., Ivanova G.V. Vtorichnye syr'evye resursy kak biologicheski aktivnaya dobavka napravlennogo deystviya // Zdorov'e naseleniya i sreda obitaniya. - 2012. - № 7. - S. 30-32.
3. Kol'man O.Ya., Ivanova G.V. Ekologicheskaya bezopasnost' vtorichnyh syr'evyh resursov plodoovoschnoy otrasli // Zdorov'e naseleniya i sreda obitaniya. - 2012. - № 6. - S. 37-40.
4. Funkcional'nye produkty pitaniya: ucheb. posobie / pod red. V.I. Teplova. - M.: A-Prior, 2008. - 240 s.
5. TR TS 021/2011 «O bezopasnosti pischevoy produkcii». - Utv. resheniem komissii Tamozhennogo soyuza ot 09 dekabrya 2011 g. № 880. - 242 s.
6. Laboratornyy praktikum po obschey tehnologii pischevyh proizvodstv / A.A. Vinogradova, G.M. Mel'kina, L.A. Fomicheva [i dr.]; pod red. L.P. Koval'kovoy. - M.: Agropromizdat, 1991. - 335 s.
7. Nikulina E.O. Razrabotka tehnologicheskih processov proizvodstva muchnyh konditerskih, hlebobulochnyh i kulinarnyh izdeliy s dobavleniem oblepihovogo shrota: dis.. kand. tehn. nauk: 05.18.15. - SPb., 2001. - 233 s.
