Open AccessEXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY
Author(s) -
S. L. Gaptar,
О. N. Sorokoletov,
E. V. Tarabanova,
Елена Алексеевна Кошелева,
O. V. Lisichenok,
A. N. Golovko
Publication year - 2022
Publication title -
innovacii i prodovolʹstvennaâ bezopasnostʹ
Language(s) - English
Resource type - Journals
ISSN - 2311-0651
DOI - 10.31677/2072-6724-2021-34-4-56-67
Subject(s) - recipe , food science , food products , functional food , triterpenoid , biochemical engineering , shelf life , business , environmental science , chemistry , engineering , stereochemistry
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.