Consumer properties and environmental safety of a functional curd product

Autor:	V V Kryuchkova, I F Gorlov, M I Slozhenkina, N I Mosolova, N V Lomonova, S N Belik, P V Skripin
Rok vydání:	2022
Předmět:	food and beverages
Zdroj:	IOP Conference Series: Earth and Environmental Science. 965:012042
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/965/1/012042
Popis:	The authors studied the composition and properties of sesame seeds and whey proteins. It was found that they have medicinal properties, high nutritional and biological value, contain a complex of essential minerals and vitamins necessary for the normal functioning of the body. The dose, method and technological stage of introducing sesame seeds and whey proteins in the production of curd products were studied, on the basis of which the technology of a functional curd product was developed and its consumer properties were determined. It was found that the introduction of sesame seeds and whey proteins increases the organoleptic characteristics, nutritional and physiological value of the curd product.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c6d8ae35f1238609a03bf2204272b0f2 https://doi.org/10.1088/1755-1315/965/1/012042 Zobrazit plný text záznamu