The biological value of milk-vegetable minced with buttermilk concentrate

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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