Use of protein-carbohydrate compositions in the production of truncated semi­finished products

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dc.contributor.authorSkochko, Alexey
dc.contributor.authorHaranovska, Viktoriya
dc.contributor.authorShevchenko (Kishenko), Iryna
dc.date.accessioned2018-07-04T13:39:13Z
dc.date.available2018-07-04T13:39:13Z
dc.date.issued2018
dc.description.abstractThe 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.uk_UA
dc.identifier.citationSkochko, 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.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/27888
dc.language.isoenuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.subjectflax fiberuk_UA
dc.subjectprotein-carbohydrate compositionsuk_UA
dc.subjectsemi-finished productsuk_UA
dc.subjectmeat systemsuk_UA
dc.subjectblood plasma proteinsuk_UA
dc.subjectcalcium caseinatesuk_UA
dc.subjectбілково-вуглеводна композиціяuk_UA
dc.subjectнапівфабрикатиuk_UA
dc.subjectм'ясні системиuk_UA
dc.subjectбілки плазми кровіuk_UA
dc.subjectказеїнати кальціюuk_UA
dc.subjectлляне волокноuk_UA
dc.titleUse of protein-carbohydrate compositions in the production of truncated semi­finished productsuk_UA
dc.typeThesisuk_UA

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