The development of new generation of health nanoproducts with beans and spicy vegetables for the restaurant business enterprises
Year: 2018
Type: article
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
Source: ScienceRise
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $53
OpenAlex ID: W2895897304