Studying the impact of traditional and modern technologies on preserving the nutritional value of semi-finished fish products
| Autor: | Mayurnikova L.A., Koksharov A.A., Meshkov V.O., Krapiva T.V., Laa S.R. |
|---|---|
| Jazyk: | English<br />French |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | E3S Web of Conferences, Vol 480, p 03006 (2024) |
| Druh dokumentu: | article |
| ISSN: | 2267-1242 20244800 |
| DOI: | 10.1051/e3sconf/202448003006 |
| Popis: | One of the directions of the Strategy for the Scientific and Technological Development of the Russian Federation is ensuring the food security and food independence of Russia, the competitiveness of domestic products in the global food markets and reducing the technological risks in the agro-industrial complex. In this regard, one should search for technologies that aim at preserving the nutritional value of finished products, in particular fish, as the primary source of iodine for the human body. According to the results of the analysis of scientific literature, the Sous-vide technology possesses advantages in terms of preserving the nutritional value of products and dishes. On the other hand, it is insufficiently studied for its wide practical application in the production conditions of the catering industry. There are studies on the influence of traditional and modern Sous-vide technology on the safety of the nutritional value of public catering products utilizing the microscopy method. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|