Recipe modeling and the study of the chemical composition of functional fish culinary products
نویسندگان
چکیده
The biochemical composition of the new fish culinary product is considered. results make it possible to attribute functional products. Compositions with a given set nutritional value indicators were simulated by optimizing multicomponent formulations. Products are characterized preset properties: functionality, balance amino acid, mineral and vitamin compositions, high organoleptic characteristics due inclusion original plant materials (spinach, green peas, cauliflower, eggplant, etc.) individual methods for their preliminary preparation. technology recipe protected patent [1], technical standards [2], have been tested in production conditions. Product samples participated nomination “Innovative Product” at international exhibition food products, beverages raw PRODEXPO 2015-2018. Development “Fish loaf” received silver medal 2015.
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ژورنال
عنوان ژورنال: BIO web of conferences
سال: 2021
ISSN: ['2273-1709', '2117-4458']
DOI: https://doi.org/10.1051/bioconf/20213001009