Abstract:The purpose. Substantiation and development of protein-fatty basis for sacchariferous confectionery products with the increased biological value, downgraded caloricity and extended shelf life which can be used for organization of balanced diet for sportsmen. Methods. Organoleptic and physicochemical parameters of protein-fatty basis, fat content in olive seeds are determined by means of standard techniques; amino acid composition -by ISO 13903:2005; oxidative stability -by rapid method of «active oxygen» at te… Show more
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