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Information × Registration Number 0219U003678, 0115U006059 , R & D reports Title Scientific ground of technology of meat products of new generation for health-improvement - prophylactic feed popup.stage_title Head Peshuk Lyudmyla Vasylivna, Доктор сільськогосподарських наук Registration Date 07-02-2019 Organization National university of food technologies popup.description2 Research Report: 90 p., 3 parts, 20 tables, 8 figures, 42 literary sources. Key words: textured soybean, wheat and rye bran, fiber of oats bran and flaxseed and phyto-complex of sprouted grains CHOICE, model meat systems, pate. Object of research: paste technology, technology of production of food products with nutritious fibers for health and preventive nutrition. The purpose of scientific work is the scientific substantiation and improvement of the technology of the paste enriched food fibers: textured soybean, wheat and rye bran, fiber of oats bran and flax grains and phyto-complex of sprouted grains CHOICE. Six formulations of pasta have been developed using vegetable fibers: textured soy, wheat and rye bran, fiber of oats and flaxseed grains and phyto-complex of germinated grains CHOICE in the amount of 4% of the weight of the main raw material. According to the results of the medical-biological study, the paste with the phytocomplex of sprouted grains CHOICE is recommended for the correction of metabolic disorders, lipid metabolism and food prevention of vitamin B12 deficiency and associated accelerated aging, is essential for maintaining the health of the population. Product Description popup.authors Гащук Олександра Ізидорівна Москалюк Оксана Євгенівна Пешук Людмила Василівна Радзієвська Ірина Геронтіївна Романенко Мар'ана Станіславівна popup.nrat_date 2020-04-02 Close