Scientific rationale of usingthe secondary raw materials in the technology of functional additives for minced products

Simakova, Olga and Сімакова, Ольга Олександрівна and Slashcheva, Alina and Слащева, Аліна Вячеславівна (2014) Scientific rationale of usingthe secondary raw materials in the technology of functional additives for minced products. Обладнання та технології харчових виробництв (32). pp. 92-100. ISSN 2079-4827

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Abstract

Based on the research has been offered to introduce a complex supplement based on the collagen paste, sea-buckthorn and sunflower meal to technology of minced meat.An analysis of the physiological action of collagen allows to refer its to the dietary fiber. Also, sea-buckthorn oil, which is a part of sea-buckthorn and sunflower meal contains an optimal balance of omeha-3/omeha-6 fatty acids, equal to 1:3,1.

Item Type: Article
Uncontrolled Keywords: functional product, raw meat, collagen paste, connective tissue, peptide chain, sea-buckthorn flakes, sunflower oil
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 04 Sep 2019 08:14
Last Modified: 04 Sep 2019 08:14
URI: http://elibrary.donnuet.edu.ua/id/eprint/1536

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