SCIENTIFIC AND PRACTICAL ASPECTS OF FOOD DEVELOPMENT FOR WORKERS IN THE CHEMICAL INDUSTRY
Authors:
1.
Kemerovo State University
(Kafedra tehnologii i organizacii obschestvennogo pitaniya, Associate Professor)
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
2.
Kemerovo State University
(Department of Catering Technology and Organization, Associate Professor)
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian
Keywords:
pectin, pectin-containing raw materials, new products, specialized nutrition
Abstract (English):
The paper deals with aspects of the development of new products for employees of industrial enterprises on the example of PJSC "Cox". Marketing research was carried out in order to obtain information about the state of nutrition and consumer preferences of employees of PJSC "Cox". The possibility of joint use of pectin and pectin-containing raw materials for the enrichment of bakery products and sweet dishes has been established.
The paper deals with aspects of the development of new products for employees of industrial enterprises on the example of PJSC "Cox". Marketing research was carried out in order to obtain information about the state of nutrition and consumer preferences of employees of PJSC "Cox". The possibility of joint use of pectin and pectin-containing raw materials for the enrichment of bakery products and sweet dishes has been established.
Keywords:
pectin, pectin-containing raw materials, new products, specialized nutrition
pectin, pectin-containing raw materials, new products, specialized nutrition
1. Grigorieva R.Z. Dish formula development aimed at reduction of socially sensitive disease risks / R.Z. Grigorieva, O.G. Motyreva, G.I. Sheveleva // Food Processing: Techniques and Technology. 2015. Vol. 39. No. 4
