| DC Field | Value | Language |
|---|
| dc.contributor.author | Kutina, O. | - |
| dc.contributor.author | Korotkyh, I. | - |
| dc.date.accessioned | 2021-05-27T16:48:03Z | - |
| dc.date.available | 2021-05-27T16:48:03Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.citation | Kutina, O. Recipe modeling and the study of the chemical composition of functional fish culinary products / O. Kutina, I. Korotkyh // BIO Web of Conferences. - Belgorod, 2021. - Vol.30.-Art. 01009. - (Innovatios in Life Sciences (ILS 2020) : II International Simposium, Belgorod, Russia, 19-20 May 2020 / eds.: I. Spichak, O. Lebedeva). - Doi: org/10.1051/bioconf/20213001009 | ru |
| dc.identifier.other | Doi: org/10.1051/bioconf/20213001009 | - |
| dc.identifier.uri | http://dspace.bsu.edu.ru/handle/123456789/40692 | - |
| dc.description.abstract | The biochemical composition of the new fish culinary product is considered. The results make it possible to attribute the product to functional products. Compositions with a given set of nutritional value indicators were simulated by optimizing multicomponent formulations. Products are characterized by preset properties: functionality, balance of amino acid, mineral and vitamin compositions, high organoleptic characteristics due to the inclusion of original plant materials (spinach, green peas, cauliflower, eggplant, etc.) and individual methods for their preliminary preparation | ru |
| dc.language.iso | en | ru |
| dc.subject | food production | ru |
| dc.subject | processing of fish | ru |
| dc.subject | fish culinary product | ru |
| dc.subject | functional products | ru |
| dc.subject | chemical composition | ru |
| dc.title | Recipe modeling and the study of the chemical composition of functional fish culinary products | ru |
| dc.type | Article | ru |
| Appears in Collections: | Статьи из периодических изданий и сборников (на иностранных языках) = Articles from periodicals and collections (in foreign languages)
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