EXTRUSION TREATMENT OF PLANT RAW MATERIALS AS A METHOD OF INCREASING THE FOOD VALUE OF FOOD PRODUCTS

Authors

  • G.V. Shaburova Penza State Technological University
  • I.N. Sheshnitsan Penza College of modern processing technologies and business

Keywords:

export processing, plant raw materials, organoleptic, physicochemical, properties, quality, food

Abstract

The article provides an analysis of theoretical and experimental studies of domestic and foreign scientists in the field of application of extrusion processing of plant materials. The results of scientific experiments are systematized and summarized, giving an idea of the possible mechanisms for changing the organoleptic, biochemical, and physicochemical properties of semi-finished and finished products. Based on the analysis of information sources, the vector of utilization of the used vegetative types of raw materials has been determined, which make it possible to form food quality.

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Published

2019-04-24

Issue

Vol. 6 No. 2 (2019)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2019 G.V. Shaburova, I.N. Sheshnitsan

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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