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Федеральное государственное бюджетное научное учреждение
«ФЕДЕРАЛЬНЫЙ НАУЧНЫЙ ЦЕНТР ПИЩЕВЫХ СИСТЕМ
ИМ. В.М.ГОРБАТОВА»
Российской Академии Наук

УДК 637.52
Библ. 26.

DOI: 10.21323/2071-2499-2018-1-6-9

Возможности и перспективы производства мясной продукции без пищевых добавок

Туниева Е.К., канд. техн. наук, Горбунова Н.А., канд. техн. наук
ФНЦ пищевых систем им. В.М. Горбатова
Ключевые слова:
Реферат:
Представлен обзор зарубежной научно-технической литературы, рассматривающей возможности применения пищевых ингредиентов взамен стабилизаторов, антиокислителей, консервантов, ароматизаторов и красителей в мясной продукции. Показаны технологические функции ингредиентов, полученных из растительного и животного сырья.


Opportunities and prospects of production of meat products without food additives

Tunieva E.K., Gorbunova N.A.
Gorbatov Research Center for Food Systems
Key words: food additives, protein hydrolyzate, dietary fiber, spice extracts
Summary:
The review of foreign scientific and technical literature reviewing the use of food ingredients in place of stabilizers, antioxidants, preservatives, flavoring agents and coloring agents in meat products is presented. The technological functions of ingredients obtained from plant and animal raw materials are shown.


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Контакты:

Туниева Елена Карленовна
e.tunieva@fncps.ru
Горбунова Наталия Анатольевна
ngorbunova@vniimp.ru








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