[Commodity characteristics of combined canned meat for rational nutrition]
2000
Kazachenko, S.V. (Ukrainian Research Inst. for Alcohol and Biotechnology of Food Products, Kyiv (Ukraine))
In the study concerned with the development and commodity assessment of new combined canned meat with the use of yeasts additives a special software-based computer design of rational recepies is performed by the given optimization criteria that correspond to the up-to-date food science conception. For the first time yeasts additives are applied for balancing aminoacid and mineral profile of the combined canned meat. As a result of the commodity assessing the new products, the effectiveness of involving the analytical modelling in obtaining the food products of high nutritive and biological value is determined. Effect of the yeasts additives on functional properties of the combined minced meat and meat paste is shown. High biological value of the canned meat is approved in vitro. The regularities of changes in main characteristics of the canned meat and meat paste under storage are studied
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