Results 221 to 230 of about 108,692 (271)

Designing manufacturing technology of meat semi-finished products of functional use

AIP Conference Proceedings, 2022
N. E. Nazarova, Z. I. Lavrenova, A. L. Lazutina, S. V. Dolgopolova, O. V. Sycheva   +4 more
semanticscholar   +4 more sources

FOOD FIBERS IN PRODUCTION OF CHOPPED MEAT SEMI-FINISHED PRODUCTS

Вестник ВСГУТУ
Quality of life, working capacity and longevity depend on what a person eats. Meat is one of essential nutritional factors, but it lacks carbohydrates. Dietary fiber is known to be important for prevention of human diseases (diabetes, obesity, cancer, cardiovascular diseases), therefore, recipes for meat products with food fiber are currently being ...
L.N. Syarova, Yu.Yu. Zabalueva, N.G. Ivanova, L.V. Danilova   +3 more
openaire   +2 more sources

EVALUATION OF THE MEAT SEMI-FINISHED PRODUCTS OF THE YAKUTIA MEAT PROCESSING ENTERPRISE

Bulletin of KSAU
The purpose of research is to assess the quality of frozen semi-finished beef meat products manufactured at a processing plant in Yakutia in terms of compliance with the requirements of regulatory documents and standards for control methods. Samples of frozen minced molded meat (cutlets, meatballs) and small-sized semi-finished products of the ...
zinaida Tatarinova, Diana Shestakova
openaire   +2 more sources

Beet fiber in the production of semi-finished meat products

Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), 2021
The article is devoted to the use of beet fiber as a functional ingredient in semi-finished meat products. The article discusses the general chemical and vitamin composition, functional and technological properties of dietary fiber beet fiber "Bio-fi".
N.N. Shagaeva, S.V. Kolobov
openaire   +1 more source

Standard for minced meat semi-finished products for catering in schools

Meat Industry Journal, 2022
O. K. Derevitskaya, M. A. Aslanova, A. L. Bero, N. E. Soldatova   +3 more
openaire   +2 more sources

PRODUCTION OF MEAT-GROWING SEMI-FINISHED PRODUCTS ENRICHED WITH PSYLLIUM SEED HUSKS

Agro-Industrial Technologies of Central Russia, 2023
The article shows the results of research on the development of the formulation and technology of stuffed rabbit meat enriched with psyllium powder. In the control recipe of the meat-growing semi-finished product, pork in minced meat was replaced with rabbit meat and part of rice with 1% psyllium powder.
U.M. Kurako, T.Yu. Levina
openaire   +1 more source

Technological model for obtaining functional semi-finished meat products

Food processing industry, 2023
Разработаны и научно обоснованы новая технология и рецептура биточков из мяса телятины «Каулорапа» с заменой отрубями льняными натуральными из белого льна 50 % нормы вложения хлеба пшеничного; с заменой кольраби 50 % нормы вложения воды. Установлены показатели функциональных свойств и химический состав разработанного мясного полуфабриката с добавлением
openaire   +1 more source

Theoretical and experimental substantiation of influence of linseed bran and kohlrabi on organoleptic and physical and chemical properties of meat semi-finished products

Food processing industry, 2023
Целью исследования стало расширение ассортимента мясных полуфабрикатов с функциональными ингредиентами для профилактического питания, а также теоретическое и экспериментальное обоснование влияния растительных компонентов на физико-химические и ...
Татьяна Николаевна Сухарева, Инна Владимировна Сергиенко   +1 more
semanticscholar   +1 more source

Recipe development for minced meat semi-finished products enriched with the Irish sea moss

New Technologies
Introduction.The research was aimed at the development of a recipe and analysis of the production technology of minced meat semi-finished products using different amounts of Irish sea moss.The goal of the research was to develop a recipe for minced meat ...
E. Razhina, E. S. Smirnova, O. Neverova, O. Gorelik, O. V. Chepushtanova   +4 more
semanticscholar   +1 more source

THE USE OF FRUIT AND BERRY INGREDIENTS IN THE TECHNOLOGY OF NATURAL MEAT SEMI-FINISHED PRODUCTS

Human and nation s health
Consumers are becoming increasingly aware of their nutrition and are paying more attention to the composition of products, their quality, and their impact on health.
Viktoriia Kulyk, O. Shtonda, N. Slobodianiuk, N. Holembovska, Inna Stetsyuk (Author)   +4 more
semanticscholar   +1 more source