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Information × Registration Number 0213U004195, 0110U006616 , R & D reports Title Rationale and development of nanotechnology frozen food supplements from plants and functional foods from raw milk for health food popup.stage_title Head Pawluk Raisa Yuriwna, Доктор технічних наук Registration Date 13-03-2013 Organization Kharkov State Academy of Food Technology and Management popup.description2 First scientifically proved the feasibility of using a high speed to a lower freezing temperature than is the international practice and the use of mechanical degradation and cryoablation as a way to improve the quality of supplements, and the product has completely new consumer features, as well as reducing the number of microorganisms. Revealed that the use of traditional methods of freezing to a temperature of -18 C horseradish, celery, ginger, garlic, etc. and cryoablation in terms of low temperature grinding the activation of oxidative enzymes (3 ... 4 times higher than in the feed). Also revealed that, during the "shock" of freezing the use of high and ultra-high speeds of up to -40 C with the use of liquid and gaseous nitrogen is complete inactivation of oxidative enzymes and defrosting food enzymes not resume their activity. The mechanism of these processes and develop recommendations on the use of low-temperature processing of vegetable raw materials for the inactivation of oxidative enzymes. The technology developed nanostructured pasty additives in the form of frozen puree of spicy vegetables, which provides not only the preservation of a bar, and also allows you to supplement with a fundamentally new consumer properties, in which a large number of biologically active substances, such as aromatic, tannins, ascorbic acid change from bound state to the free (their mass fraction in 1.4 ... 4.2 times higher than in the feed), and biopolymers (proteins, pectin, cellulose) in a large part (30 to 50%) fail to low molecular weight components (as amino acids, monosaccharides, galacturonic acid, etc.)., fine form stable suspensions and gels, as well as better absorbed (several times faster) by living organisms, to develop nanotechnology mashed ginger root, celery, horseradish and garlic, to which quality maintenance free bar than 2-3 times the raw materials and significantly better absorption by the body than fresh vegetables and have immunomodulatory, antioxidant and detoxifying properties. Using frozen puree and buttermilk designed wellness products: sauces, dressings, sauces, dips, cheese and vegetable toppings for cakes. Scientific results incorporated into the learning process for any laboratory work, used to carry out the scientific part of course, degree and master's works. Developed three specifications for "Frozen addition of spicy vegetables", the "Sauces, dressings and sauces, dips" and "cheese and vegetable fillings for pastries." Product Description popup.authors Архіпов О.С. Берестова А.А. Глубокий Д.О. Какадій Ю.П. Коробець Н.В. Кострова К.В. Леухіна Л.В. Лосєва С.М. Максимова Н.П. Маціпура Т.С. Носіченко Г.В. Павлюк Раїса Юріївна Погарська Вікторія Вадимівна Соколова Л.М. Стоєв С.С. Хоменко А.В. Юр'єва О.О. popup.nrat_date 2020-04-02 Close