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Information × Registration Number 0222U005106, 0120U100432 , R & D reports Title Scientific substantiation and development of flour products with dehydrated protein semi-finished product popup.stage_title Head Kravchenko Mykhaylo Fedorovych, Доктор технічних наук Registration Date 19-12-2022 Organization Chernivtsi Trade and Economics Institute of the State Trade and Economics University popup.description2 To date, the structure of the population's nutrition has significant deviations from the formula of balanced nutrition in terms of the level of consumption of vitamins, minerals, including iodine, which determines the formation of risk factors for the development of food-related and food-dependent diseases. As world experience shows, it is almost impossible to solve the problem of adjusting the nutrition structure thanks to the increase in production and the expansion of the range of traditional food products. The modern trend of food technologies is the development of alternative ways, in particular, the production of products, including flour culinary products of increased nutritional and biological value, which are capable of having a targeted effect on metabolic processes and stimulating the body's protective functions. One of the directions of such technologies is obtaining concentrated protein-mineral products: isolates, hydrolysates. The development of the technology of powders obtained by drying the crushed fish mass of Atherina pontica is promising. Such protein-mineral concentrates can be used to increase the nutritional and biological value of food products, in particular flour culinary products. Hydrobionts are a valuable raw material, a reserve of iodine and synergistic nutrients, in which iodine is in an organically bound state. Therefore, the complex use of the specified protein raw materials and plant components in the food composition will allow to create a food product with sufficient iodine content. In connection with the above, it is urgent to create new culinary products with an increased content of bioavailable iodine through the development of technologies for vegetable pastes and flour culinary products, which involve the use of iodine-containing raw materials and other physiologically functional ingredients with certain biologically functional properties. Product Description popup.authors Danylyuk Inna Petrivna Nezveshyk-Kogyt Tatyna S. Palamarek Karina Victorivna Romanovska Olha Leonidivna Strutynska Lyubov Todorivna popup.nrat_date 2022-12-19 Close