EFFECT OF HYDROTHERMAL PROCESSING ON THE BIOLOGICAL VALUE OF GRAIN FRENCH BEANS
UDC 664.8.036:635.652:577.11
ZHUK V.,
candidate of technical sciences, professor,
PoltavaUniversity of Consumer Cooperation of Ukraine
BALIA L.,
postgraduate,
PoltavaUniversity of Consumer Cooperation of Ukraine
EFFECT OF HYDROTHERMAL PROCESSING ON THE BIOLOGICAL VALUE OF GRAIN FRENCH BEANS
The article provides the results of experimental studies of effects of hydrothermal treatment on the biological value of grain beans of botanical varieties Mavka, Evrika, Shchedraya: the content of protein and essential amino-acids, vitamins, ash, and mineral elements. Reducing the number of biologically active substances is not an obstacle for the production of canned beans.
EFFECT OF HYDROTHERMAL PROCESSING ON THE BIOLOGICAL VALUE OF GRAIN FRENCH BEANS
ZHUK V.,
candidate of technical sciences, professor,
PoltavaUniversity of Consumer Cooperation of Ukraine
BALIA L.,
postgraduate,
PoltavaUniversity of Consumer Cooperation of Ukraine
EFFECT OF HYDROTHERMAL PROCESSING ON THE BIOLOGICAL VALUE OF GRAIN FRENCH BEANS
The article provides the results of experimental studies of effects of hydrothermal treatment on the biological value of grain beans of botanical varieties Mavka, Evrika, Shchedraya: the content of protein and essential amino-acids, vitamins, ash, and mineral elements. Reducing the number of biologically active substances is not an obstacle for the production of canned beans.
EFFECT OF HYDROTHERMAL PROCESSING ON THE BIOLOGICAL VALUE OF GRAIN FRENCH BEANS