PERSPECTIVE DIRECTIONS OF TECHNOLOGICAL DECISIONS ON QUALITY AND SECURITY OF FOOD PRODUCTS
Abstract
According to the results of the conducted researches, the relevant achievements of the scientists and the practitioners regarding the evaluation of technological solutions for the production of the high-quality food products with the improved consumptive qualities on the basis of the latest developments in the combination with the rational selection of fixed raw materials and promising nutritional ingredients are summarized. An important direction of modern technologies is to preserve the biological effectiveness of the ingredients and its stable results, to improve the technologies of production of target products and to prevent the accumulation of harmful compounds for consumers in the corresponding technological processes, the use of new types of raw materials for increasing the nutritional and biological value of products based on the newest methods of cultivation, through which it is possible to stabilize the quality for the relevant period and so on.
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