Methodological and technological approaches allowing to solve the problems connected with the transformation of milk-mulberry raw material composition into the products of functional orientation in the form of protein-mineral whey coagulate and concentrate-granulate enriched with mineral substances and vitamins have been defined. Keywords: ANTIRADICAL AND ANTIPERICAl PROTECTION, Nutrients, BIOLOGICAL ACTIVITIES, TECHNOLOGY, TECHNICAL PROPERTIES, DAIRY-CUNGUT COMPOSITION, DAILY PHYSIOLOGICAL REQUIREMENTS
On the basis of the analysis of known ways of production of functional products an innovative technology of production of food systems with the presence of biologically active complex: vitamin A + vitamin E + ascorbic acid is proposed. Keywords: ANTIOXIDANTS, VITAMINS, SYNERGISM, FUNCTIONAL PROPERTY, TECHNOLOGY, COAGULATE, FUNCTIONAL PRODUCT
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