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Название статьи SCIENTIFIC JUSTIFICATION OF HYDROMECHANICAL DISPERGATING IN FOOD PRODUCTION FROM HYDROBIONTS (CYST)
Авторы

Motovilov O.K. , Siberian Research Institute of Technology and Processing of Agricultural Products , Krasnoobsk, Novosibirsk, 630501 Russia , gnu_ip@ngs.ru

Poznyakovskiy V.M. , Kemerovo Institute of Food Science and Technology (University) , bul'v. Stroiteley 47, Kemerovo, 650056 Russia

Motovilov K.Y. , Siberian Research Institute of Technology and Processing of Agricultural Products , Krasnoobsk, Novosibirsk, 630501 Russia

Latkova E.V. , Kemerovo Institute of Food Science and Technology (University) , bul'v. Stroiteley 47, Kemerovo, 650056 Russia

Раздел: FOOD PRODUCTION TECHNOLOGY
Год 2015 Номер журнала 1 DOI 10.12737/11234
Аннотация The problem of raising the level of protein supply in the diet of the population of the Russian Federation is still relevant. To solve this problem it is important to investigate protein food reserves, while priority is given to a combination of vegetable and animal proteins. Fish and non-fish water fishing is paid particular attention as a potential source of protein, because of almost inexhaustible world ocean reserves and the prospects for their use. The aim of the work is the scientific study and practical implementation of preparation and evaluation of the quality of pasty concentrates of aquatic organisms, as well as health food products based on them using hydro-mechanical dispersion. The scientific background of technological aspects of the production of aquatic pasty concentrate from hydrobionts (cyst Artemia Salina) using hydro-mechanical dispersion is presented in the article. Consumer characteristics, conditions and terms of the concentrate storage are identified. New data on the effectiveness evaluation of paste concentrate from cyst Artemia to increase the body's immune properties are obtained in the experiments with animals. The expediency of development and industrial production of cheese products using pasty concentrates of aquatic organisms is based. Regulated quality parameters, modes and terms of their storage are established.
Ключевые слова Hydrobionts, hydromechanical dispergation, cheeses, cavitation, foods, quality, safety, pasty concentrates
Информация о статье Дата поступления 3 марта 2015 года
Дата принятия в печать 6 апреля 2015 года
Дата онлайн-размещения 30 июня 2015 года
Выходные данные статьи Motovilov O.K., Poznyakovskiy V.M., Motovilov K.Y., and Latkova E.V. Scientific justification of hydromechanical dispergating in food production from hydrobionts (cyst). Food and Raw Materials, 2015, vol. 3, no. 1, pp. 27-32
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Список цитируемой литературы
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