Розробка нового покоління оздоровчих нанопродуктів із грибів шампіньйонів для підприємств ресторанного бізнесу
DOI :
https://doi.org/10.15587/2313-8416.2017.102150Mots-clés :
гриби шампіньйони, важкозасвоювані білки, термодеструкція, механоліз, оздоровчі нанопродукти, інактивація ферментівRésumé
Розроблено новий метод виготовлення нанопродуктів із грибів шампіньйонів з використанням нового покоління обладнання, яке застосовується на підприємствах ресторанного бізнесу і дозволяє вилучити з сировини важкозасвоюваний білок із зв’язаної форми в нанокомплексах з іншими біополімерами в вільну форму (в 1,7…1,8 разів більше) та трансформувати його у легкозасвоювані амінокислоти (на 65…70 %)
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(c) Tous droits réservés Raisa Pavlyuk, Viktoriya Pogarska, Liudmyla Radchenko, Roman David Tauber, Tetyana Matsipura, Helena Caplun 2017
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