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Information × Registration Number 0212U008373, 0110U007145 , R & D reports Title Perspectives for the use of technologies in the production natural food ingredients with desired properties popup.stage_title Head Dubova Galina, Кандидат технічних наук Registration Date 22-11-2012 Organization The Higher Educational Establishment of UKOOPSPILKA Poltava University of Economics and Trade popup.description2 It is shown that the bread made with flour, processed in the electromagnetic field and UV rays, has the highest level of biodurability. This evidence can be supported by the various evaluation criteria. Furthermore, these physical factors can be used for the antimicrobial treatment of flour. The study demonstrates the rational number and input parameters for the pumpkin flour, degreased by the technology of pastry dough, necessary for the improvement of products' nutritional value and preservation of their organoleptic properties at the traditional level. Included in the study the discussion on the technologies of cold fruit soups and smoothie products produced with the use of legume seeds added to enhance and preserve the aroma of resulted materials during their cooking and storage. The enzymes of lipolytic action (lipase and lipoxygenase) were used for splitting the flavor precursors (lipids) in the components (alcohols, aldehydes, ketones) and for ensuring stability of aromas. These enzymes take part in the enzymatic hydrolysis and they are necessary for achieving objectives of this research. It is for the first time when the products are developed with the components previously considered incompatible. Product Description popup.authors Івченко Наталія Вікторівна Дубова Галина Євгеніївна Капліна Тетяна Вікторівна Миронов Денис Анатолійович Овчіннікова Світлана Олексіївна Столярчук Валентина Миколаївна popup.nrat_date 2020-04-02 Close