The development of new generation of health nanoproducts with beans and spicy vegetables for the restaurant business enterprises

Authors

DOI:

https://doi.org/10.15587/2313-8416.2018.131486

Keywords:

mechanical destruction, mechanical activation, destruction, activation, transformation, nanoproducts, nanostructured supplements, amino acid score, stream-thermal treatment, finely dispersed low-temperature grinding

Abstract

The work is devoted to the study of the influence of processes of steam-thermal treatment, finely dispersed grinding, accompanied by processes of mechanical degradation, mechanical activation, with the use of modern equipment for the conservation of bean protein molecules, their destruction, activation and transformation of bound amino acids into free form and the development of a new generation of health nanoproducts on their basis for enterprises of the restaurant business (soups - puree, sandwich spreads, snacks, protein paste, fillings, dip sauces, etc.) enriched with cryo supplements and spicy vegetables

Author Biographies

Raisa Pavlyuk, Kharkiv State University of Food Technology and Trade Klochkivs’ka str., 333, Kharkiv, Ukraine, 61051

Doctor of technical sciences, Professor

Department of Technology processing of fruits, vegetables and milk

Viktoriya Pogarskaya, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Technology Processing of Fruits, Vegetables and Milk

Ludmila Radchenko, Kharkiv Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

PhD, Professor, Director

Katerina Dudnyk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Postgraduate Student

Department of Recycling Technologies of Fruits, Vegetables and Milk

Тatyana Kotuyk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Assistant

Department of Technology Processing of Fruits, Vegetables and Milk

Anna Radchenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

PhD, Аssistant

Department of Product Merchandising and Expertise

 

Leonida Bilenko, Kharkiv Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

Deputy Director of Learning Support

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Published

2018-05-18

Issue

No. 5 (2018)

Section

Technical Sciences

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Copyright (c) 2018 Raisa Pavlyuk, Viktoriya Pogarskaya, Ludmila Radchenko, Katerina Dudnyk, Тatyana Kotuyk, Anna Radchenko, Leonida Bilenko

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