Food industry by-products used as functional ingredients of bakery products

Aceptabilidad Sensorial de Productos de Panadería y Repostería con Incorporación de Frutas y Hortalizas Deshidratadas como Ingredientes Funcionales

“…Debido a esto, los métodos de secado se han convertido en una alternativa de conservación y aprovechamiento de los nutrientes presentes en las frutas y vegetales que permitan minimizar la cantidad de residuos y desperdicios durante la cadena productiva y permita el crecimiento y desarrollo de una amplia variedad de productos funcionales y de alta calidad (O'Shea et al, 2012;Martins et al, 2017). El mango (Manguifera indica L.) es una fruta conocida y de alto consumo, que contiene calcio, fósforo, hierro, sodio, potasio, vitamina A, tiamina, riboflavina, niacina y ácido ascórbico (Ribeiro et al, 2007).…”

Influence of the polyfunctional food supplement “Magnetofооd” on the quality of the wheat-rye bread “Kharkiv Rodnichok” in the storage process

“…are widely used. However, these additives are characterized by a narrow effect and do not have complex action [11,12].…”

“…Various additives are used to improve the quality of bread [4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. Therefore, it is relevant to create new enrichment and polyfunctional food supplements of complex action.…”

Developing the algorithm for assessing the competitive abilities of functional foods in marketing

“…The first place and -therefore -rank "1", was assigned to the most important of all properties, the last place (and rank "n") -to the least important one; the remaining characteristics were ranked from place to 2 to "n-1" ( Table 1). The consistency of the experts' opinions and the non-random nature of their agreement were evaluated, respectively, by the concordance coefficient C according to Equation (1) g -the number of experts, n -the number of properties, S -the sum of squared deviations of all properties.…”