Hypoallergenic Raw Materials in Semi-Finished Meat Technology

ISBN-13: 9786200905727 / Angielski / Miękka / 2020 / 80 str.

ЛЯХ Влади
;Федянина
;Смертина

Opis

A great number of researches of modern scientists of meat processing branch is directed on creation of recipes of the meat products enriched with additives of a vegetative origin which are entered both in a dry kind, and in the form of decoctions, extracts, infusions. Ingredients of a vegetative origin contain biologically active additives in the organic form which influence not only structure, but also properties of meat products, influence consumer characteristics of finished products.According to regional conditions and presence of raw material base in the Far East of Russia it is actual to carry out works on working out of new kinds of food production of mass demand with use of hydrobionts of a physiologically functional ingredient of a vegetative and animal origin.In this regard, a question arose on the development of minced meat compositions for the production of meat semi-finished products with the use of products of complex processing of plant and animal hydrobionts.

O autorze

Vladimir, LYAKHThe work was carried out at the Far Eastern Federal University, the Department of Food Sciences and Technology of the School of Biomedicine and the basic department "Bioeconomy and Food Security" of the School of Economics and Management.