{"title":"功能性巧克力配方的开发","authors":"S. Kalmanovich","doi":"10.33920/igt-01-2304-07","DOIUrl":null,"url":null,"abstract":"The article discusses important issues in creating balanced food products for school children. Domestic oil-containing raw materials of plant origin were chosen as sources of functional ingredients. These raw materials have physiologically and biologically active properties, which make it possible to obtain confectionery products, such as chocolate mass, of increased biological and nutritional value for functional nutrition.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"54 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of functional chocolate recipe\",\"authors\":\"S. Kalmanovich\",\"doi\":\"10.33920/igt-01-2304-07\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article discusses important issues in creating balanced food products for school children. Domestic oil-containing raw materials of plant origin were chosen as sources of functional ingredients. These raw materials have physiologically and biologically active properties, which make it possible to obtain confectionery products, such as chocolate mass, of increased biological and nutritional value for functional nutrition.\",\"PeriodicalId\":23158,\"journal\":{\"name\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"volume\":\"54 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-03-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.33920/igt-01-2304-07\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33920/igt-01-2304-07","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The article discusses important issues in creating balanced food products for school children. Domestic oil-containing raw materials of plant origin were chosen as sources of functional ingredients. These raw materials have physiologically and biologically active properties, which make it possible to obtain confectionery products, such as chocolate mass, of increased biological and nutritional value for functional nutrition.
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