Desserts with a high nutritional value in the industry employees nutrition
<p>In the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with hig...
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Odessa National Academy of Food Technologies
2017-04-01
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| Series: | Harčova Nauka ì Tehnologìâ |
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| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/294 |
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doaj-519b4b5a68244b579db74cdb3c6ad2df2020-11-25T00:45:39ZengOdessa National Academy of Food TechnologiesHarčova Nauka ì Tehnologìâ2073-86842409-70042017-04-0111110.15673/fst.v11i1.294272Desserts with a high nutritional value in the industry employees nutritionL. Telegenko0J. KaluginaOdessa national academy of food technologies<p>In the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with high consumer properties. There is a theoretically substantiated expediency of a jost and spirulina jelly implementation in such restaurant enterprises as dining rooms in the industrial plants. Using the jost and spirulina nutritional supplements can expand the range of the preventive nutrition foods.</p>http://journals.gsjp.eu/index.php/foodtech/article/view/294jellyjost, spirulinapreventive nutrition foodsradio protectorstructural and mechanical propertiesdiet |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
L. Telegenko J. Kalugina |
| spellingShingle |
L. Telegenko J. Kalugina Desserts with a high nutritional value in the industry employees nutrition Harčova Nauka ì Tehnologìâ jelly jost, spirulina preventive nutrition foods radio protector structural and mechanical properties diet |
| author_facet |
L. Telegenko J. Kalugina |
| author_sort |
L. Telegenko |
| title |
Desserts with a high nutritional value in the industry employees nutrition |
| title_short |
Desserts with a high nutritional value in the industry employees nutrition |
| title_full |
Desserts with a high nutritional value in the industry employees nutrition |
| title_fullStr |
Desserts with a high nutritional value in the industry employees nutrition |
| title_full_unstemmed |
Desserts with a high nutritional value in the industry employees nutrition |
| title_sort |
desserts with a high nutritional value in the industry employees nutrition |
| publisher |
Odessa National Academy of Food Technologies |
| series |
Harčova Nauka ì Tehnologìâ |
| issn |
2073-8684 2409-7004 |
| publishDate |
2017-04-01 |
| description |
<p>In the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with high consumer properties. There is a theoretically substantiated expediency of a jost and spirulina jelly implementation in such restaurant enterprises as dining rooms in the industrial plants. Using the jost and spirulina nutritional supplements can expand the range of the preventive nutrition foods.</p> |
| topic |
jelly jost, spirulina preventive nutrition foods radio protector structural and mechanical properties diet |
| url |
http://journals.gsjp.eu/index.php/foodtech/article/view/294 |
| work_keys_str_mv |
AT ltelegenko dessertswithahighnutritionalvalueintheindustryemployeesnutrition AT jkalugina dessertswithahighnutritionalvalueintheindustryemployeesnutrition |
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