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 %)
Références
FAO/WHO/UNU. Dietary protein quality evalution in human nutrition. Report of an FAO Expert Consultation (2013). Food and agriculture organization of the united nations Rome, 92. Available at: http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf
Pavlyuk, R. Yu., Pogarskaya, V. V., Pavlyuk, V. A., Radchenko, L. A., Yur’eva, O. A., Maksimova, N. F. (2015). Krio- i mehanohimija v pishhevyh tehnologijah [Cryo- and Mechanochemistry in the food technology]. Kharkiv: Fact, 255.
Mery politiki po obespecheniju prodovol'stvennoj bezopasnosti v regione: problemy i perspektivy – prodovol'stvennyj prognoz do 2050 goda [Policy measures to ensure food security in the region: problems and prospects – Food Forecast to 2050 ] (2012). Baku, 23–27.
Global Strategy on Diet, Physical Activity and Health: report of a Joint WHO/FAO/UNU. Expert Consultation (2010). Geneva: World Healt Organization.
Pavlyuk, R. Yu., Pogarskaya, V. V., Pavlyuk, V. A., Berestova, A. A., Maksimova, N. F. (2015). Cryogenic mechanochemistry in nanotechnologis of food products. Kharkiv: KSUFT, 260.
Yatsenko, O. V. (2012). Harchova ta biologichna rol' i'stivnyh ta likars'kyh grybiv v harchuvanni naselennja [Food and biological role of edible and medicinal mushrooms in the nutrition of the population]. Gіgіena naselenih mіsc, 59, 234–240.
Kantselyarenko, A. M., Zubchenko, K. V. (2012). Aktual'nist' pererobky kul'tyvovanyh grybiv u gotovu harchovu produkciyu [Topicality processing of cultivated mushrooms in finished food products]. Aktual'ni problemy rozvytku harchovyh vyrobnyctv gotel'nogo, restorannogo gospodarstv i torgivli. Kharkiv: KhDUKhT, 1, 12.
Kaprelyants, L. V. (2015). Prebiotics: chemistry, technology, application. Kyiv: EnterPrint, 252.
Tutelyan, V. A., Razumov, A. N., Vialkov, A. I. et. al. (2010). Scientific cources of healthy food. Moscow: Panorama. Science and practice, 816.
Pavlyuk, R. Yu., Matsipura, T. S. (2012). Vyvchennja jakosti grybiv shampin'joniv pry nyz'kotemperaturnomu podribnenni [Study quality mushrooms at low temperature grinding]. Aktual'ni problemy rozvytku harchovyh vyrobnyctv gotel'nogo, restorannogo gospodarstv i torgivli. Kharkiv: KhDUKhT, 1, 151.
Pavliuk, R. Yu., Pogars’ka, V. V., Radchenko, L. О., Pavliuk, V. А., Tauber, R. D., Tmofeyeva, N. М. et. al. (2017). New dimension of deep recycling of raw food materials. Kharkiv: Fact, 380.
Kirik, A. V., Ivanov, A. V. (2010). Investigation of heat exchange processes in machine Steam convection. Engineering and technology of food production. Mogilev: UO MGUP, 1, 8–9.
Kirik, I. M. et. al. (2009). Steam convection apparatus for catering. Innovative technologies in the food industry. Minsk, 394–401.
Ivanov, A. V., Kirik, I. M., Kirik, A. V. (2011). The results of experimental studies of heat transfer in the machine Steam convection. Innovative technologies in the production and processing of agricultural products, 2, 47–49.
Pavlyuk, R. Yu., Pogarska, V. V., Matsipura, T. S., Maximova, N. P. (2015). Development of nanotechnology of fine frozen champignon puree (agaricus bisporus). Eastern-European Journal of Enterprise Technologies, 6 (10 (77)), 24–28. doi: 10.15587/1729-4061.2015.56145
Antonova, I. A., Jushina, E. A., Varlamova, E. A. (2014). Nekotorye tehnologicheskie reshenija sohranenija BAV v konservirovannoj gribnoj produkcii. Sovremennaja nauka: aktual'nye problemy i puti ih resheniya, 10, 64–67.
Barambojm, N. K. (1978). Mehanohimiya vysokomolekulyarnyh soedineniyi. Moscow: Himiya, 384.
Pavlyuk, R., Pogarska, V., Pavlyuk, V., Balabai, K., Loseva, S. (2016). The development of cryogenic method of deep treatment of inulin-containing vegetables (topinambour) and obtaining of prebiotics in the nanopowders form. EUREKA: Life Sciences, 3, 36–43. doi: 10.21303/2504-5695.2016.00145
Balaz, P., Balaz, M., Bujnakova, Z. (2014). Mechanochemistry in technology: from minerals to nanomaterials and drugs. Chemical Engineering and Technology, 37 (5), 747–756. doi: 10.1002/ceat.201300669
Balaz, P. (2010). Mechanochemistry in Nanoscience and Minerals Engineering. Cambridge: Woodhead Publishing Limited, 400.
Téléchargements
Publié-e
Numéro
Rubrique
Licence
(c) Tous droits réservés Raisa Pavlyuk, Viktoriya Pogarska, Liudmyla Radchenko, Roman David Tauber, Tetyana Matsipura, Helena Caplun 2017
Cette œuvre est sous licence Creative Commons Attribution 4.0 International.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.
