TECHNOLOGY DEVELOPMENT AND EVALUATION OF FUNCTIONAL PROPERTIES OF GRAIN-WALNUT DESSERTS
Ermalyk D. V., Bychkova E. S., Lomovskiy I. O., Beizel N. F., Lomovskii O. I.
Strony: 58-64
Opublikowano: 1 Jan 2013
Wyświetlenia: 219
Pobrania: 17
Streszczenie: This work is dedicated to the development of functional foods. The functional additive is a serotonin- containing product of mechanochemically treated wooden parts of sea buckthorn. Designed desserts are the source for macro-and micronutrients, serotonin. The stability of products depending on the type of package are investigated.
Słowa kluczowe: serotonin, functional nutrition, deserts, mechanochemically assisted extraction
Cytowanie artykułu: Ermalyk D. V., Bychkova E. S., Lomovskiy I. O., Beizel N. F., Lomovskii O. I.. TECHNOLOGY DEVELOPMENT AND EVALUATION OF FUNCTIONAL PROPERTIES OF GRAIN-WALNUT DESSERTS. Journal of International Scientific Publications: Materials, Methods & Technologies 7, 58-64 (2013). https://www.scientific-publications.net/en/article/1003138/
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