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Information × Registration Number 0218U006796, 0116U003597 , R & D reports Title Providing quality products and services to the hospitality facilities of the regional cluster. popup.stage_title Head Cvidlo Karyna Volodymyrivna, Доктор технічних наук Registration Date 10-09-2018 Organization Kharkov trade and economic instute Kyiv national trade and economic university popup.description2 ABSTRACT The interim scientific report 132 p., 27 fig., 13 tables; 394 references. The object of the study are methods of the development of functional food products. The aim of the study is formulation of the theoretical and methodological approaches to development of the technology of functional food products and analysis of their quality. Methods of the study - physical and chemical, functional and technological, rheological, microbiological, organoleptical, experimentally-statistical and special methods, which were performed with the use of the modern devices and computer technologies. Scientifically substantiated nomenclaturical classification of nutrients is proposed. Criteria of the optimization of the nutrients composition for the development of the technologies of food products and rations for old people are systematized. Consumption of the created food products and rations allows to prevent of the onset of different diseases of old people as well as provide of restoration of normal functioning of all their organs and systems. The necessity of the use of compositions of plant dietary supplements in nutrition of old people in order to provide a predetermined effect of functional food products on their health is proven. The calculation of the nutritive and biological value of the proposed compositions of plant dietary supplements is cited. The criteria of optimization of the composition of nutrients of functional food products for old people are substantiated. Models of the recipes of functional food products for old people are developed, namely models of recipies of desserts and beverages, meat and fish minced products, flour dishes and products, etc. The mechanism of the transformation of vitamin C of food products during their hydrothermal treatment based on the phenomena of heat conduction, diffusion and chemical transformations is developed. Differential equation which described the transformation of vitamin C of food products during their processing is constructed. The mechanism of time cutting of food products processing which is based on the converting of its kinetic energy into the potential energy of compressed vapour in its intercellular space is proposed. FUNCTIONAL FOOD PRODUCTS. OPTIMIZATION. QUALITY. RESTAURANTS. Product Description popup.authors Анісімов Г. Г. Білецький Е. В. Галясний І. В. Жуков Є. В. Жулінська О. В. Запаренко Г.В. Куниця К. В. Липовий Д. В. Мартиненко Л.Г. Саморай В. П. Свідло К.В popup.nrat_date 2020-04-02 Close