Amaranth (Amaranthus) -perspective culture for manufacture the food additives | Амарант (Amaranthus) - перспективная культура для получения пищевых добавок
2012
Alekseeva, E.I., National Academy of Sciences, Minsk (Belarus). Central Botanical Garden | Pikhalo, D.M. | Puchkova, T.S., Russian Academy of Agricultural Sciences, Moscow (Russian Federation). All-Russian Scientific Research Institute of Grain and Products of its Processing
In the conditions of the Republic of Belarus it was found the white seeding sorts of the amaranth (Amaranthus hypohondriacus) were suitable for cultivation in climatic and agrotechnical conditions of Belarus and for the further processing the functional food additives. There was found high level of the maintenance of amino acid structure, which biological value depends from many factors and the most important are balance of irreplaceable acids and fermentive activity, defining what of products it is most full acquired by an human organism Levels of the fermentive activity products of processing the white seeding sorts of the amaranth and their carbohydrate structure are defined.
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