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Анотація
In the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with high consumer properties. There is a theoretically substantiated expediency of a jost and spirulina jelly implementation in such restaurant enterprises as dining rooms in the industrial plants. Using the jost and spirulina nutritional supplements can expand the range of the preventive nutrition foods.
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Як цитувати
Telegenko, L., & Kalugina, J. (2017). Desserts with a high nutritional value in the industry employees nutrition. Food Science and Technology, 11(1). https://doi.org/10.15673/fst.v11i1.294
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Розділ
Нутриціологія, дієтологія, проблеми харчування
Посилання
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12. Miura Ryoji. Crisp bread with Spirulina and manufacture method of the same. JPS6467146 (A) - 13.03.1989.
13. Wang Zhaobing. Spirulina health jelly. CN103892152(A) - 02.07.2014.
14. Shuxing Liu, Lili Zhu, Houshan Chen, Wen Shen, Junzhi Chen. Sargassum fusiforme health care jelly and production method thereof. CN102356834(A) - 22.02.2012.
15. Chunhai Li, Songshan Qiu, Zhiqun Liang. Spirulina nutrient jelly. CN101999567(A) - 06.04.2011.
2. Prykaz Mynysterstva truda y sotsyalnoi polytyky Ukraynі #23 vid 29.01.2003. Metodycheskye rekomendatsyy po orhanyzatsyy materyalnoho stymulyrovanyia truda rabotnykov predpryiatyi y orhanyzatsyi. [Order of the Ministry of Labour and Social Policy of Ukraine №23 from 29.01.2003. Methodical of recommendation on the material stimulation of work organization of workers of enterprises and organizations; 2003.
3. Levchenko MM. Aktualni problemy orhanizatsii kharchuvannia robitnykiv promyslovykh pidpryiemstv v suchasnykh umovakh. Ekonomyka/6. Marketynh y menedzhment: www.rusnauka.com
4. Karpenko PO, Vozniuk VV, Melnychuk NO. Shliakhy udoskonalennia orhanizatsii likuvalno-profilaktychnoho ta diietychnoho kharchuvannia v Ukraini [Ways of improving health care and dietetic foods in Ukraine]. Nutrition problems. 2003; 1.
5. Yzmerov NF. Rukovodstvo po hyhyene truda [Occupational Health Management]: Moscow: Medytsyna; 1997.
6. Fohel YYu. Byolohycheskye osobennosty, produktyvnost y razmnozhenye Yoshti v uslovyiakh Zakarpatia [Biological features, efficiency and reproduction in the conditions of Zakarpattya Jost]: Samokhvalovychy;1993.
7. Tymusheva OK, Riabynyna ML. Ytohy yntroduktsyy: plodovo-yahodnыe rastenyia [The introduction of results: fruit plants]. Vestnyk ynstytuta byolohyy. 2011; 6: 37-44.
8. Kedyk SA, Yartsev EY, Hultiaeva NV. Spyrulyna – pyshcha XXI veka. [Spirulina - the food of the XXI century]; Moscow, Russia: Farma Center:2006.
9. Liamlyn MYa, Solovev AA. O mykrovodorosly spyrulyna platensys – ystochnyke zdorovia y dolholetyia. [About microalgae Spirulina platensis - the source of health and longevity]. Moscow, Russia: Food Energetic; 1996:112.
10. Myronova KA, Fomyna AA. Rezultatы klynycheskoho yzuchenyia preparata Spyrulynы [The results of the clinical study of the drug Spirulina]. IV International conference. Spirulina - pharmacological properties and applications: Kiev;1997.
11. Stupyna LS. Hepatoprotektornыe svoistva Spyrulynы po dannыm morfolohy [Hepatoprotective properties of Spirulina according to morphology]. Proceedings of the IV International Conference. Spirulina - pharmacological properties and applications. Kyev: 1997
12. Miura Ryoji. Crisp bread with Spirulina and manufacture method of the same. JPS6467146 (A) - 13.03.1989.
13. Wang Zhaobing. Spirulina health jelly. CN103892152(A) - 02.07.2014.
14. Shuxing Liu, Lili Zhu, Houshan Chen, Wen Shen, Junzhi Chen. Sargassum fusiforme health care jelly and production method thereof. CN102356834(A) - 22.02.2012.
15. Chunhai Li, Songshan Qiu, Zhiqun Liang. Spirulina nutrient jelly. CN101999567(A) - 06.04.2011.