Variety of canned pastes from cod and its liver with improved quality
A series of canned pastes based on cod and its liver has been developed by choosing and optimizing its formulation. There are canned pastes from cod with mustard sauce and sour cream, from cod liver and carrot, from cod liver, vegetables and mushrooms, from cod liver and chicken meat. The chemical a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2023-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/97/e3sconf_bft2023_01009.pdf |
| _version_ | 1797345195317002240 |
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| author | Volchenko Vasily Grokhovsky Vladimir Derkach Svetlana Shokina Yulia Goncharova Galina |
| author_facet | Volchenko Vasily Grokhovsky Vladimir Derkach Svetlana Shokina Yulia Goncharova Galina |
| author_sort | Volchenko Vasily |
| collection | DOAJ |
| description | A series of canned pastes based on cod and its liver has been developed by choosing and optimizing its formulation. There are canned pastes from cod with mustard sauce and sour cream, from cod liver and carrot, from cod liver, vegetables and mushrooms, from cod liver and chicken meat. The chemical and fatty acid compositions of last paste have been determined, they have shown ratio of ω-3 to ω-6 about 1:2.5 which can have preventive and therapeutic effect. |
| first_indexed | 2024-03-08T11:13:57Z |
| format | Article |
| id | doaj.art-06575182772b450eb916f502b982d05f |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-03-08T11:13:57Z |
| publishDate | 2023-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-06575182772b450eb916f502b982d05f2024-01-26T10:38:30ZengEDP SciencesE3S Web of Conferences2267-12422023-01-014600100910.1051/e3sconf/202346001009e3sconf_bft2023_01009Variety of canned pastes from cod and its liver with improved qualityVolchenko Vasily0Grokhovsky Vladimir1Derkach Svetlana2Shokina Yulia3Goncharova Galina4Murmansk Arctic University, Food Production Technology DepartmentMurmansk Arctic University, Food Production Technology DepartmentMurmansk Arctic University, Chemistry DepartmentMurmansk Arctic University, Food Production Technology DepartmentMurmansk Arctic University, Food Production Technology DepartmentA series of canned pastes based on cod and its liver has been developed by choosing and optimizing its formulation. There are canned pastes from cod with mustard sauce and sour cream, from cod liver and carrot, from cod liver, vegetables and mushrooms, from cod liver and chicken meat. The chemical and fatty acid compositions of last paste have been determined, they have shown ratio of ω-3 to ω-6 about 1:2.5 which can have preventive and therapeutic effect.https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/97/e3sconf_bft2023_01009.pdf |
| spellingShingle | Volchenko Vasily Grokhovsky Vladimir Derkach Svetlana Shokina Yulia Goncharova Galina Variety of canned pastes from cod and its liver with improved quality E3S Web of Conferences |
| title | Variety of canned pastes from cod and its liver with improved quality |
| title_full | Variety of canned pastes from cod and its liver with improved quality |
| title_fullStr | Variety of canned pastes from cod and its liver with improved quality |
| title_full_unstemmed | Variety of canned pastes from cod and its liver with improved quality |
| title_short | Variety of canned pastes from cod and its liver with improved quality |
| title_sort | variety of canned pastes from cod and its liver with improved quality |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2023/97/e3sconf_bft2023_01009.pdf |
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