Показати скорочений опис матеріалу

dc.contributor.author Voitsekhіvskyi, V. en
dc.contributor.author Riapov, R. en
dc.contributor.author Kirichenko, D. en
dc.contributor.author Smetanska, I. en
dc.contributor.author Muliarchuk, O. en
dc.contributor.author Horbatiuk, S. en
dc.contributor.author Khliestova, S. en
dc.contributor.author Konakh, V. en
dc.contributor.author Tokar, A. en
dc.contributor.author Slobodyanik, G. en
dc.date.accessioned 2024-06-10T16:54:01Z en
dc.date.available 2024-06-10T16:54:01Z en
dc.date.issued 2023
dc.identifier.citation Nutritional and biological value and quality of multicomponent canned vegetable salads / V. Voitsekhіvskyi, R. Riapov, D. Kirichenko [et al.] // Colloquium-journal. – 2023. – № 10 (169). – С. 29–32. uk_UA
dc.identifier.uri https://dspace.vnmu.edu.ua/123456789/6574 en
dc.description.abstract The creation of high-quality processing products from vegetable raw materials is urgent. The production of functional, dietary, preventive and therapeutic products is currently promising. Using the potential of biologically active substances of common vegetables is a strategically important task of the processing industry. The proposed recipes for preparing canned vegetable salads received high organoleptic indicators. The use of different recipes made it possible to increase the content of ascorbic acid by 2 times. Due to its low sugar content, this product is recommended for consumption by people who monitor their calorie and sugar intake, in particular, those prone to or suffering from diabetes. Further research will be aimed at the introduction of various spicy aromatic plants into the recipe and their effect on the quality and biological value of the finished products en
dc.language.iso en en
dc.publisher Colloquium-journal en
dc.subject овочі uk_UA
dc.subject салат uk_UA
dc.subject консерви uk_UA
dc.subject хімічний склад uk_UA
dc.subject якість uk_UA
dc.title Nutritional and biological value and quality of multicomponent canned vegetable salads uk_UA
dc.type Article uk_UA


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