[Scientific substantiation of forming the quality of combined grain products of increased nutritive value]
2001
Serdiuk, L.V. (Odessa Acad. of Food Technologies (Ukraine))
Studies of combined cereal products of increased nutritive value are conducted focused on the investigation of forming the quality of the combined cereal products while enriching them with natural additives of plant and animal origin. Processes of interaction between the components of the heterogenous food systems are found to cause changes in the structure of the additives and biopolymers of the initial raw material and to stipulate for the quality of the finished products. A complex merchandising assessment of new kinds of the enriched cereal products is carried out. A link is revealed between parameters of the technological processes to obtain thereof and the quality of the finished products. Preproduction prototypes are produced
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