EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY
https://doi.org/10.31677/2072-6724-2021-34-4-56-67
Abstract
The efficiency of using natural triterpenoids, a complex of organic acids, introduced plants, microgreens, coniferous chlorophyll-carotene paste containing the necessary physiologically functional ingredients that increase the activity of the vital processes of the human body, has been substantiated. Technological modes of production have been optimized, rational dosages and combinations of components have been determined when creating recipe compositions of food products with specified nutritional and functional properties; revealed their positive impact on quality indicators, safety and shelf life of finished products.
About the Authors
S. L. Gaptar
Novosibirsk State Agrarian University
Russian Federation
Russian Federation
Candidate of Technical Sciences, Associate Professor
O. N. Sorokoletov
Novosibirsk State Agrarian University
Russian Federation
Russian Federation
Candidate of Agricultural Sciences, Associate Professor
E. V. Tarabanova
Candidate of Biological Sciences, Associate Professor
Russian Federation
Russian Federation
Novosibirsk State Agrarian University
E. A. Kosheleva
Novosibirsk State Agrarian University
Russian Federation
Russian Federation
Candidate of Technical Sciences, Associate Professor
O. V. Lisichenok
Novosibirsk State Agrarian University
Russian Federation
Russian Federation
Candidate of Technical Sciences, Associate Professor
A. N. Golovko
Novosibirsk State Agrarian University
Russian Federation
Russian Federation
Senior Teacher
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Review
For citations:
Gaptar S.L., Sorokoletov O.N., Tarabanova E.V., Kosheleva E.A., Lisichenok O.V., Golovko A.N. EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY. Innovations and Food Safety. 2021;(4):55-67. (In Russ.) https://doi.org/10.31677/2072-6724-2021-34-4-56-67
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