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Information × Registration Number 0218U002046, 0116U006899 , R & D reports Title Scientific bases of food treatment technology and prophylactic obtained by the accumulation of functional ingredients. popup.stage_title Head Pivovarov Yevgen, Registration Date 10-01-2018 Organization Kharkov State Academy of Food Technology and Management popup.description2 The purpose of the work is the development and implementation of technologies of food products for therapeutic and prophylactic purposes with the use of modern methods of encapsulation, structuring by ionotropic gelation, regulation of the chemical composition in order to minimize caloric content during the assemblage of rations, maximizing the usefulness of food, provided that the balance of energy consumption of the organism is maintained and optimization of the technological process. The object of the study is the technology of food products for treatment and prophylactic purposes, ready for use, using methods of encapsulation, structuring by ionotropic gelation and regulation of the chemical composition. Subject of research - sunflower oil and olive capsule; draping using sunflower oil and olive capsule; Alg2Ca model gels made on the basis of solutions of sodium alginate for their different ratios and different concentrations of white sugar; AlgNa solutions subject to co-extrusion; skimmed milk; complexing agent - sodium alginate (AlgNa); skimmed milk with different calcium content; fermented milk cheese, obtained from skimmed milk for different calcium content; culinary products from cheese dairy products with regulated functional and technological properties. Methods of research - analytical, physical, physico-chemical, microbiological, organoleptic, methods of system analysis, planning and mathematical modeling. The results of the 2nd stage of the research are models of ways of development of systems under conditions of capsulation of incompatible substances, substantiation of the method of obtaining capsules having internal contents with different viscosity indexes, studying the influence of technological factors on the coagulation of proteins of dairy raw materials, determining the patterns of formation of physico-chemical and structural- mechanical properties of systems under the influence of technological factors, development of prescription composition and technology of production of encapsulated products depending on the type of functional urea used. Product Description popup.authors Вовк В.С. Горальчук І.О. Гринченко Н.Г. Гринченко О.О. Діхтярь А.М. Костигов К.В. Листопад А.П. Мряченко Н.В. Неклеса О.П. Пивоваров П.П. Тютюкова Д.О. Федак Н.В. popup.nrat_date 2020-04-02 Close