Efficiency of using of the mineralized malts composition for the enhancement of food products by micronutrients

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dc.contributor.authorBashta (Sheremet), Alla
dc.contributor.authorIvchuk, Nadiya
dc.contributor.authorBashta, Oleksandr
dc.date.accessioned2020-02-07T13:43:20Z
dc.date.available2020-02-07T13:43:20Z
dc.date.issued2019
dc.description.abstractIn the whole world there is a deficit of micronutrients, which leads to the development of various diseases. The purpose of research is to obtain and investigate the composition of malts with high content of deficient micronutrients and enrichment with selected raw materials the rye-wheat bread.The subject of research is malt of cereals (maize and oat), salts of chromium and zinc, mineralized malt, rye-wheat bread enriched with the composition of mineralized malts. X-ray fluorescence analysis was used to determine the mineral composition of grain and malt and stripping voltammetry method to determine the zinc content.The addition of such mineralized raw materials to food products formula will enrich them with biologically active substances, giving them functional properties.uk_UA
dc.identifier.citationBashta, A. Efficiency of using of the mineralized malts composition for the enhancement of food products by micronutrients / A. Bashta, N. Ivchuk, O. Bashta // Ukrainian Journal of Food Science. – 2019. – Vol. 7, Issue 2. – P. 239–250.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/30722
dc.language.isoenuk_UA
dc.subjectmaizeuk_UA
dc.subjectoatuk_UA
dc.subjectmaltuk_UA
dc.subjectzincuk_UA
dc.subjectchromiumuk_UA
dc.subjectкукурудзаuk_UA
dc.subjectовесuk_UA
dc.subjectсолодuk_UA
dc.subjectцинкuk_UA
dc.subjectхромuk_UA
dc.subjectкафедра технології оздоровчих продуктівuk_UA
dc.titleEfficiency of using of the mineralized malts composition for the enhancement of food products by micronutrientsuk_UA
dc.typeArticleuk_UA

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