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Use of glycine in food products
(2021) Strashynskyi, Igor; Marynin, Andriy; Hrytsai, Maksym; Polishchuk, Iryna
When assessing the quality of food products, special attention is paid to their taste and aroma. Nutrition physiology considers taste and flavoring substances as important components of food that improve digestion by activating the secretion of digestive glands and contribute to the health improvement of intestinal microflora.
Usage of protein-like raw materials of animal origin in technology of meat semi-finished products
(2021) Strashynskyi, Igor; Marynin, Andriy; Hrytsai, Maksym
In many countries of the world, meat occupies a significant part of the diet and is the main food, and depending on preferences, the amount of meat in national dishes can vary from 100% (steak) to 10% (pizza). Today, there is a tendency in the world to limit the consumption of meat products. The shortage of raw meat and the constant dynamics of the decline in the purchasing power of the population of Ukraine coincides with the global trend of developing innovative products and recipes for meat products with improved organoleptic properties.