Results 51 to 60 of about 108,692 (271)

Structuring meat systems using natural biopolymers

BIO Web of Conferences, 2021
The features of the structure and properties of raw materials, which are a source of biopolymers of natural origin are presented. The main focus of the theoretical part is paid to the study of the process of structuring of biopolymers (proteins and ...
Baranov Boris, Sokolov Aleksandr, Boltenko Yuri   +2 more
doaj   +1 more source

Substantiation of the recipe and study of a complex indicator of the quality of mincemeat for the production of culinary meat and vegetable semifinished products for special dietary consumption (for athletes) [PDF]

Технологія виробництва і переробки продуктів тваринництва, 2022
The article substantiates the mincemeat recipe for the production of culinary meat and vegetable semifinished products for special dietary purposes for athletes.
Goyko I., Stetsenko N.
doaj   +1 more source

Analysis of dangerous factors in the life cycle of semi-finished products based on poultry broilers with the addition of soy flour

Алматы технологиялық университетінің хабаршысы, 2021
In recent years, the production and consumption of poultry meat has been widely used both on the world market and on the market of Kazakhstan, one of the reasons for which is that poultry products are more accessible to consumers than animal products ...
Sh. S. Amanova, N. T. Raimbaeva, U. O. Tungyshbaeva   +2 more
doaj   +1 more source

Development of minced fish semi-finished products enriched with polyunsaturated fatty acids [PDF]

E3S Web of Conferences, 2021
One of the priority areas of resource-saving technologies in the food industry and public catering is the development of functional products based on a balanced combination of protein-containing raw materials of animal origin and plant raw materials.
Popova Nadezhda, Shchetilina Irina, Pisklyukova Yuliya, Agaeva Nadezhda   +3 more
doaj   +1 more source

Technological approaches to the production of minced meat semi-finished products enriched with composites of animal and plant origin

Proceedings of the Voronezh State University of Engineering Technologies
The paper substantiates the expediency of developing minced meat semi-finished products using composite mixtures based on vegetable raw materials with a high content of dietary fibers that have a beneficial effect on the human body and meat protein ...
A. Derkanosova, E. Kurchaeva, E. V. Panina   +2 more
semanticscholar   +1 more source

IMPROVING THE TECHNOLOGY OF MEAT SEMI-FINISHED PRODUCTS USING VEGETABLE RAW MATERIALS

Mechanics and Technologies, 2023
Мақалада өсімдік шикізатын қолдана отырып ет жартылай фабрикатының технологиясын жасау көрсетілген. Негізгі шикізат көздері ретінде жылқы және құс еттері таңдалды.
С. Әлтайұлы, Р.Б. Шамакова   +1 more
semanticscholar   +1 more source

Waste-Free Use of Quail Meat in Semi-Finished Food Production

AgriScience and Technology, 2021
Semi-finished food production from the meat raw material has gained a broad application in the consumer market due to ease of its production organization, digestibility, fast consumption, long shelf life and safety. The research considers the development trends in cutlet (semi-finished meat product) manufacturing technologies via quail meat and plant ...
A.L. Dashtoyan, K.H. Gharibyan, H.S. Sargsyan, A.A. Baghdasaryan   +3 more
openaire   +1 more source

Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products

Potravinarstvo Slovak Journal of Food Sciences
One of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients.
I. Palamarchuk, M. Mushtruk, V. Vasyliv, E. Stefan, O. Priss, I. Babych, Inna Karpovych, Nataliia Pushanko   +7 more
semanticscholar   +1 more source

Prospects for using extractive oils of spicy-aromatic raw materials in the technology of formed semi-finished products

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021
To improve public health, it is necessary to produce products that include natural ingredients with antioxidant properties. In foreign and domestic practice, there is a significant number of multifunctional additives of plant origin, which combine the ...
L. Peshuk, I. Simonova
doaj   +1 more source

Opportunities and Barriers for Niche Marketing of Lamb in European LFAs based on Consumer Attitudes to Product Quality [PDF]

, 2001
With commodity prices continuing to decrease and with policy constraint that farmers cannot easily increase their incomes by increasing volumes of production, they must find alternative ways to maintain their standard of living.
Ashworth, Stuart, Boutonnet, Jean-Paul, Brunori, Gianluca, Papadopoulus, Ilias, Rahmann, Gerold   +4 more
core   +1 more source