title: Ð£Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð¸Ðµ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² (Ð¿ÑÐ¾Ð¼ÐµÐ¶ÑÑÐ¾ÑÐ½ÑÐ¹, ÑÑÐ°Ð¿ 1)
title: Ð¾ÑÑÐµÑ Ð¾ ÐÐÐ
titleType: Subtitle
title: Management of the functional properties of food products (intermediate, stage 1)
Creators: name: ÐÐ¸Ð»Ð¾Ð²Ð°, ÐÑÐ´Ð¼Ð¸Ð»Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ Ð¸Ð· ÑÑÐ±Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ
ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐµ Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ Ð¸Ð· Ð¼Ð¾Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ
ÑÐµÑÐµÐ¿ÑÑÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ñ ÑÑÐ½ÐºÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½ÑÐ¼Ð¸ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°Ð¼Ð¸
Ð¾ÑÐµÐ½ÐºÐ° Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹
Ð¾ÑÐµÐ½ÐºÐ° ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹
Ð¾ÑÐµÐ½ÐºÐ° Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹
functional food products from fish raw materials
functional food products from dairy raw materials
formulations of products with functional properties
evaluation of organoleptic indicators
assessment of physical and chemical indicators
assessment of microbiological indicators
ÐÐ¾Ð³Ð¾Ð²Ð¾Ñ Ñ Ð¡ÐÐ±ÐÐ£ Ð¾Ñ 31.01.22 Ð³.

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description: When conducting R&amp;D studies, modern methods of quality control of food products with functional properties were used; determination methods: total antioxidant activity was determined using the FRAP method and using the Expert-006-antioxidants device; the total amount of flavonoids was determined in accordance with GOST R 55312-2012; determination of the total nitrogen content by combustion according to the Dumas method; fractional composition on the device; fractional composition of proteins on the device "KAPEL-105M". The content of vitamins, organic acids, fatty acids by the gas chromatographic method - in the analytical laboratory of AMT LLC, St. Petersburg.
When performing research work, the following results were obtained: .commodity evaluation of the products obtained, dumplings - stuffed with combined minced fish, raw and ready-made.
When developing products with the functional properties of food products from dairy raw materials, it has been proven that powders from honeysuckle fruits, black chokeberry cake and goji berries can be used as
functional additive. The innovative nature of the work and the developed technologies and tools for the analysis and quality control of edible fats is supported by the existing patent of the Russian Federation.