Using of local plant and animal raw materials in the development of a functional product
The article considers the issue of developing a meat and vegetable product from local raw materials. The meat part is sub-products (collagen-rich pig ears and liver with high nutritional qualities) – raw materials, usually with low cost, but with proper processing with high taste, technological and...
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Veröffentlicht in: | IOP conference series. Earth and environmental science 2022-12, Vol.1112 (1), p.12099 |
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creator | Skachkov, D A Ukrainets, Yu V Pilipenko, D N Obrushnikova, L F Konkova, O V |
description | The article considers the issue of developing a meat and vegetable product from local raw materials. The meat part is sub-products (collagen-rich pig ears and liver with high nutritional qualities) – raw materials, usually with low cost, but with proper processing with high taste, technological and nutritional properties. Local plant raw materials are represented by a not yet widespread crop chickpeas, which perfectly forms a crop in arid conditions of the Volgograd region of the Russian Federation, rich in vegetable protein, other macro- and micronutrients, and in addition, because it is a legume, enriches the light brown soils of the region with nitrogen due to symbiotic microorganisms. The developed product has high taste properties, contains an optimal set of macro- and micronutrients and can be called functional because 1 serving of the product contains more than 15% of average daily needs. |
doi_str_mv | 10.1088/1755-1315/1112/1/012099 |
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The developed product has high taste properties, contains an optimal set of macro- and micronutrients and can be called functional because 1 serving of the product contains more than 15% of average daily needs.</description><subject>Brown soils</subject><subject>Chickpeas</subject><subject>Collagen</subject><subject>Information processing</subject><subject>Legumes</subject><subject>Meat</subject><subject>Micronutrients</subject><subject>Microorganisms</subject><subject>Raw materials</subject><subject>Taste</subject><subject>Vegetables</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>O3W</sourceid><sourceid>BENPR</sourceid><recordid>eNqFkE9LxDAQxYMouK5-BgOePKzNJE3THmVZ_8CCB13wFtIk1S7dpiat4rc3pbIiCB5CwuT33sw8hM6BXAHJ8wQE5wtgwBMAoAkkBCgpigM02_8c7t9EHKOTELaEZCJlxQw9b0LdvmBX4cZp1eCuUW2PVWviqXex4NUH3qne-lo1Adct7l8tNvbdNq7b2chGqcLV0Oq-du3o4J0ZdH-KjqqosGff9xxtblZPy7vF-uH2fnm9XmhK036RpdbYTFEoSgvUGsKUSXMNXBSlIMJW1OamzFlOoGSMcwVFlXHBNNclVYVic3Qx-ca-b4MNvdy6wcdBgqSCMwF5RtJIiYnS3oXgbSU7H9fznxKIHGOUY0ByDEuOMUqQU4xReTkpa9f9WK9Wj7852ZkqsuwP9r8OX7ZMgXc</recordid><startdate>20221201</startdate><enddate>20221201</enddate><creator>Skachkov, D A</creator><creator>Ukrainets, Yu V</creator><creator>Pilipenko, D N</creator><creator>Obrushnikova, L F</creator><creator>Konkova, O V</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20221201</creationdate><title>Using of local plant and animal raw materials in the development of a functional product</title><author>Skachkov, D A ; Ukrainets, Yu V ; Pilipenko, D N ; Obrushnikova, L F ; Konkova, O V</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c224t-64ede6a219be12ed03ad48c1579b707ef2e8db83801b3355a19f6573c5cb2a9a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Brown soils</topic><topic>Chickpeas</topic><topic>Collagen</topic><topic>Information processing</topic><topic>Legumes</topic><topic>Meat</topic><topic>Micronutrients</topic><topic>Microorganisms</topic><topic>Raw materials</topic><topic>Taste</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Skachkov, D A</creatorcontrib><creatorcontrib>Ukrainets, Yu V</creatorcontrib><creatorcontrib>Pilipenko, D N</creatorcontrib><creatorcontrib>Obrushnikova, L F</creatorcontrib><creatorcontrib>Konkova, O V</creatorcontrib><collection>IOP Publishing Free Content</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection (ProQuest)</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. 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subjects | Brown soils Chickpeas Collagen Information processing Legumes Meat Micronutrients Microorganisms Raw materials Taste Vegetables |
title | Using of local plant and animal raw materials in the development of a functional product |
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