New Technologies最新文献_第6页

Study of the properties of pectin substances for the production of healthy food products 研究用于生产健康食品的果胶物质的特性

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-163-167

A. V. Tarasenko

{"title":"Study of the properties of pectin substances for the production of healthy food products","authors":"A. V. Tarasenko","doi":"10.47370/2072-0920-2023-19-4-163-167","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-163-167","url":null,"abstract":"The article is devoted to the research in the field of using frozen grapes in the technology of production of products for a healthy diet. The main objectives of the research are to substantiate technological significance of frozen table grapes for the development of functional desserts. To study the influence of negative temperatures on the gelling and complexing ability of pectin substances in frozen grapes with subsequent defrosting of the raw material. The object of the research was table grapes of 5 varieties grown in the Krasnodar region. Experimental studies of technological and biochemical parameters of fresh and frozen grapes in order to study and confirm the use of grapes in the food industry for the development of desserts with different functional areas were carried out on the territory of the Kuban State Agrarian University named after I.T. Trubilin in the laboratories of the Faculty of Food Production and Biotechnology. Biochemical methods of analysis, generally accepted in the food industry, were used as research tools. It is well known that low-temperature freezing helps to maximize the preservation of the nutritional value of plant materials, however, in the health food industry, recipes and technologies for processing frozen grapes are practically not represented. An information search of scientific literature has shown that there are no studies on the study and selection of grape varieties for canning by freezing and the production of functional products from defrosted raw materials, which indicates the need to conduct experimental studies, study the kinetics of the chemical and biochemical composition of fresh, frozen and defrosted grapes in order to differentiate raw materials for the production of desserts with different functional orientations. Using biochemical analysis methods, it has been established that, regardless of varietal characteristics, the main components of the chemical composition of grapes are preserved during freezing and further defrosting.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":" 43","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139640446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of technology for complex processing of Jerusalem artichoke 开发耶路撒冷洋蓟复合加工技术

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-56-62

A. K. Vologirov, A. Dzhaboeva, A. Vasyukova, Z. N. Khatko, A. I. Blyagoz

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引用次数: 0

Investigation of the features of the structural organization of inulin and analysis of the possibilities of its application 菊粉结构组织特点的研究及其应用可能性分析

New Technologies Pub Date : 2024-01-12 DOI: 10.47370/2072-0920-2023-19-4-31-47

V. A. Byzov, V. V. Litvyak, N. D. Lukin, V. V. Shilov, Y. Roslyakov, J. K. Irmatova

引用次数: 0

Studying the chemical composition and energy value of a mixture of roe films and caviar of a series of freshwater fish 研究一系列淡水鱼子膜和鱼子酱混合物的化学成分和能量值

New Technologies Pub Date : 2024-01-12 DOI: 10.47370/2072-0920-2023-19-4-20-30

Z. M. Arabova, I. Aleksanyan, A. Nugmanov, I. А. Bakin, O. Konnova, E. V. Sokolova

引用次数: 1

Bakery products with dietary supplements for a healthy diet 含有膳食补充剂的烘焙食品，促进健康饮食

New Technologies Pub Date : 2024-01-12 DOI: 10.47370/2072-0920-2023-19-4-13-19

L. A. Avetisyan, O. P. Khrapko

引用次数: 0