Use of protein-carbohydrate compositions in the production of truncated semifinished products
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Дата
2018
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
The problem of combining the composition of meat products of plant and animal raw materials is rather complicated. As a result of a partial replacement of meat raw material, there is a change in the functional and technological properties of the food product and its organoleptic characteristics. Therefore, when developing new types of meat products, proposing the replacement of meat raw materials with non-meat ingredients, the preservation of the organoleptic parameters, which should correspond to the traditional, that is customary for consumers, is a prerequisite. The data provided that the addition of protein-carbohydrate composition (blood plasma proteins, milkprotein, flax fiber) to the halffinished product contributes to enhancement of functional and technological properties of meat raw materials and their enrichment with health-preventive components.
Опис
Ключові слова
кафедра технології м’яса і м’ясних продуктів, flax fiber, protein-carbohydrate compositions, semi-finished products, meat systems, blood plasma proteins, calcium caseinates, білково-вуглеводна композиція, напівфабрикати, м'ясні системи, білки плазми крові, казеїнати кальцію, лляне волокно
Бібліографічний опис
Skochko, О. Use of protein-carbohydrate compositions in the production of truncated semifinished products / О. Skochko, V. Haranovska , І. Kishenko // Youth scientific achievements to the 21st century nutrition problem solution : the material of 84-th International scientific conference of young scientist and students, 23–24 april, 2018 – K. : NUFT, 2018. – Part 1. - P. 345.