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Vol. 15 (2012 year), No. 1

Grokhovsky V.A., Volchenko V.I., Kuranova L.K., Shveikina K.S., Glazunov Yu.T., Morozov N.N.
Development of multi-component paste canned food with blanched cod liver and its oil

A series of recipes of cod liver pastes with adding some vegetable components has been developed on the basis of previously established technology of blanched canned cod liver. The optimization of the recipes has been carried out, the sterilization regime has been found. The series of canned food based on vegetable raw material, mushrooms and cod liver oil has been developed.

(in Russian, стр.5, fig. 3, tables. 4, ref 3, Adobe PDF, Adobe PDF 0 Kb)

Vol. 16 (2013 year), No. 3

Shveikina K.S., Volchenko V.I., Peretrukhina A.T., Kuranova L.K., Nesvyaschenko S.S.
Production of combined foods rich in omega-3 polyunsaturated fatty acids using cod liver and its oil

Using previously proved technology of microwave treatment Рѕf cod liver provides two semi-products: the blanched cod liver and the cod liver oil. Both of them can be used for producing foodstuff. The paper considers the main directions of using such semi-products, and the experimental results obtained during last two years. The special attention has been paid for sterilization regime development for canned food and using the cod liver oil as an improving agent in bakery.

(in Russian, стр.5, fig. 0, tables. 5, ref 2, Adobe PDF, Adobe PDF 0 Kb)