Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin
The aim is to develop sausage products of a specified composition with a vegetable protein content and an antioxidant of vegetable origin, which are more resistant to oxidative deterioration processes. Proteins of vegetable origin allow people with metabolic peculiarities to get proteins in the requ...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2017-12-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/62 |
| _version_ | 1797516509238525952 |
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| author | I. V. Kochieva L. V. Tsalieva A. B. Tkhaishaova M. S. Galicheva |
| author_facet | I. V. Kochieva L. V. Tsalieva A. B. Tkhaishaova M. S. Galicheva |
| author_sort | I. V. Kochieva |
| collection | DOAJ |
| description | The aim is to develop sausage products of a specified composition with a vegetable protein content and an antioxidant of vegetable origin, which are more resistant to oxidative deterioration processes. Proteins of vegetable origin allow people with metabolic peculiarities to get proteins in the required quantity for a normal life activity |
| first_indexed | 2024-03-10T07:02:11Z |
| format | Article |
| id | doaj.art-c2cd233dbbc14e2cbf6eb7e8f2967e46 |
| institution | Directory Open Access Journal |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| last_indexed | 2024-03-10T07:02:11Z |
| publishDate | 2017-12-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj.art-c2cd233dbbc14e2cbf6eb7e8f2967e462023-11-22T16:04:51ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292017-12-0104545761Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable originI. V. Kochieva0L. V. Tsalieva1A. B. Tkhaishaova2M. S. Galicheva3North Caucasus Mining and Metallurgical Institute (State Technological University)North Caucasus Mining and Metallurgical Institute (State Technological University)FSBEI HE “Maikop State Technological University”FSBEI HE “Maikop State Technological University”The aim is to develop sausage products of a specified composition with a vegetable protein content and an antioxidant of vegetable origin, which are more resistant to oxidative deterioration processes. Proteins of vegetable origin allow people with metabolic peculiarities to get proteins in the required quantity for a normal life activityhttps://newtechology.mkgtu.ru/jour/article/view/62vegetable proteinantioxidantmetabolismdetermined groupthistle extractsoy isolate |
| spellingShingle | I. V. Kochieva L. V. Tsalieva A. B. Tkhaishaova M. S. Galicheva Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin Новые технологии vegetable protein antioxidant metabolism determined group thistle extract soy isolate |
| title | Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin |
| title_full | Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin |
| title_fullStr | Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin |
| title_full_unstemmed | Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin |
| title_short | Development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin |
| title_sort | development of sausage products of the ordered composition with content of vegetable protein nd antioxidant of vegetable origin |
| topic | vegetable protein antioxidant metabolism determined group thistle extract soy isolate |
| url | https://newtechology.mkgtu.ru/jour/article/view/62 |
| work_keys_str_mv | AT ivkochieva developmentofsausageproductsoftheorderedcompositionwithcontentofvegetableproteinndantioxidantofvegetableorigin AT lvtsalieva developmentofsausageproductsoftheorderedcompositionwithcontentofvegetableproteinndantioxidantofvegetableorigin AT abtkhaishaova developmentofsausageproductsoftheorderedcompositionwithcontentofvegetableproteinndantioxidantofvegetableorigin AT msgalicheva developmentofsausageproductsoftheorderedcompositionwithcontentofvegetableproteinndantioxidantofvegetableorigin |