Nazarenko, Iryna and Назаренко, Ірина Анатоліївна and Yudina, Tatiana and Юдіна, Тетяна Іллівна (2016) The biological value of milk-vegetable minced with buttermilk concentrate. Обладнання та технології харчових виробництв, 1 (33). pp. 60-65. ISSN 2079-4827
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Abstract
Іnvestigated biological value of milk-vegetable minced with buttermilk concentrate. The results of these studies indicate that the composition of proteins of minced limiting amino acids are absent, the level of all essential amino acids exceeds the standard of FAO/who. It is established that proteins designed milk-vegetable minced characterized by a high degree of digestion. For the first time calculated the amino-acid score designed minced, determine the degree of digestion and the relative biological value. The obtained data prove the high biological value of milk-vegetable minced. Тhe use of developed minced in institutions restaurant industry will expand the range of culinary products with increased biological value
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | biological value, amino-acid score, relative biological value, the degree of digestion |
| 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: | 18 Aug 2017 08:43 |
| Last Modified: | 18 Jul 2019 11:08 |
| URI: | http://elibrary.donnuet.edu.ua/id/eprint/86 |
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