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- Soy and pea protein, and protein and PV at complex processing of malt
grains - in terms of "Hella - TECO";
- Agar from seaweed and extracts of herbs and berries tested in Plant
extracts agricultural firm "Nakotne" (Latvia).
- The expediency of using the enzymatically modified pectin and PV as
part of jelly confectionery and dairy products. It was developed and approved on
TD products using food ingredients: TU number 922,900 - 09,804,757 - 98
"Pudding Fruit - berry"; TU number 922 238 - 09804737/95 "Yogurt"; TU
number 101481 - 02 "Curd dessert."
- Experimental drugs are proteins and PT tested with a positive result in
cooked sausages VNIIMP technology based on them. VM Gorbatov and
industrial environments slaughterhouse company "Meat" (Bratislava, Slovakia).
- Gave a positive assessment of the use of plant PV as part of wheat bread
in the experimental - industrial GosNIIHP conditions. It was established to
improve the quality of bread by using pumpkin, wheat and malt PT. The
possibility of use in cooked sausages PV (malt and pumpkin), providing an
increase in the IGC and improved organoleptic characteristics.
Questions for self-control:
1. Characteristics of processes in food - biocatalysis, quality
2. Quality of production theory of using directional biocatalysis
3. Practice directed biocatalysis, impact on the quality of the food media
4. Technology foods and food ingredients of protein nature
5. Technology of food products and ingredients carbohydrate
6. Secondary raw materials, characterization
To prepare for further reading:
1. Ostapchuk NV Fundamentals of mathematical modeling of
processes Food Production. -K .: High school, 1981, -297 p.
2. Theoretical bases of food technologies. Res. Ed. Panfilov V.A.
Book. v. 1. - M .: Kolos S, 2009 - 1006.
3. Theoretical bases of food technologies. Res. Ed. Panfilov V.A.
Book. V.2. - M .: Kolos S, 2009 - 607 p.
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