title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸ Ð°ÐºÑÐ¸Ð²Ð½Ð¾Ð¹ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸ Ð¸Ð· Ð¼Ð°Ð»Ð¸Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð¶Ð¼ÑÑ Ð°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology and assessment of the quality of biologically active additives from raspberry cake
Creators: name: ÐÐ°ÑÑÐº, ÐÐ°Ð½Ð¸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: 2023
Subjects: Ð¶Ð¼ÑÑ Ð¼Ð°Ð»Ð¸Ð½Ñ
Ð±Ð°Ð²
Ð±Ð°Ð´
ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ°
Ð±ÐµÑÐ°-Ð³Ð»ÑÐºÐ°Ð½
raspberry cake
bas
baa
development
beta-glucan

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ ÐÐÐ Ð¸Ð· Ð¼Ð°Ð»Ð¸Ð½Ð¾Ð²Ð¾Ð³Ð¾ Ð¶Ð¼ÑÑÐ°. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: 1. ÐÐ·ÑÑÐµÐ½Ð¸Ðµ Ð½Ð°ÑÑÐ½Ð¾Ð¹ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¿Ð¾ Ð²ÑÐ±ÑÐ°Ð½Ð½Ð¾Ð¹ ÑÐµÐ¼Ðµ. 2. ÐÑÐ±Ð¾Ñ Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð¾Ð±ÑÐµÐºÑÐ¾Ð² Ð¸ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. 3. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ ÐÐÐ. 4. ÐÐ¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð½Ð¾Ð³Ð¾ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð½Ð° ÑÐµÐ»ÐµÑÐ¾Ð¾Ð±ÑÐ°Ð·Ð½Ð¾ÑÑÑ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ð²ÑÐ±ÑÐ°Ð½Ð½Ð¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Î²-Ð³Ð»ÑÐºÐ°Ð½Ð° Ð¸Ð· Ð¶Ð¼ÑÑÐ° Ð¼Ð°Ð»Ð¸Ð½Ñ. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¼Ð¸ÐºÑÐ¾Ð±Ð¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¸Ð·ÑÑÐ°ÐµÐ¼Ð¾Ð³Ð¾ Ð¾Ð±ÑÐµÐºÑÐ° ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²ÑÑÑ Ð´ÐµÐ¹ÑÑÐ²ÑÑÑÐ¸Ð¼ Ð½Ð¾ÑÐ¼Ð°ÑÐ¸Ð²Ð½Ð¾-ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°Ð¼. ÐÐ¾ÑÐ¾Ð²ÑÐ¹ Ð¿ÑÐ¾Ð´ÑÐºÑ â Ð´Ð¾Ð±Ð°Ð²ÐºÐ°, ÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐ°Ñ Î²-Ð³Ð»ÑÐºÐ°Ð½, Ð¼Ð¾Ð¶ÐµÑ Ð±ÑÑÑ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð¾Ð²Ð°Ð½Ð° Ð´Ð»Ñ ÑÐ¿Ð¾ÑÑÐµÐ±Ð»ÐµÐ½Ð¸Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½ÑÐ¼Ð¸ Ð³ÑÑÐ¿Ð¿Ð°Ð¼Ð¸ Ð½Ð°ÑÐµÐ»ÐµÐ½Ð¸Ñ. ÐÑÐ¸ Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð¸Ð¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½Ð¾Ð³Ð¾ Ð¾Ð±Ð·Ð¾ÑÐ° Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð»Ð¸ÑÑ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ (eLIBRARY.RU, Ð¯Ð½Ð´ÐµÐºÑ.ÐÐ°ÑÐµÐ½ÑÑ, ÐÐ¾Ð½ÑÑÐ»ÑÑÐ°Ð½ÑÐÐ»ÑÑ, NCBI U.S. National Library of Medicine, ResearchGate).
description: This work is devoted to the development of technology for obtaining dietary supplements from raspberry cake. During the study, the following tasks were solved: 1. The study of scientific literature on the chosen topic. 2. Selection and justification of objects and methods of research. 3. Development of technology for obtaining dietary supplements. 4. Determination of quality indicators of the developed product. Based on the study, the expediency of using the chosen technology for obtaining beta-glucan from raspberry cake was shown. The results of microbiological and physico-chemical studies of the object under study correspond to the current regulatory and technical documents. The finished product, an additive containing beta-glucan, can be recommended for use by various groups of the population. When performing a literature review, the following databases were used (eLIBRARY.RU, Yandex.Patents, ConsultantPlus, NCBI U.S. National Library of Medicine, ResearchGate).