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Food edible coatings are an important milestone in food production and one of the innovations in food packaging development. This article presents materials on the development of the formulation and technology for the manufacture of a novel composite coating based on sodium alginate, chitosan and protein hydrolysate obtained by the electrochemical method of double extraction from cod processing waste...
A crucial technological task that must be solved in the production of sausage products is to stabilize the product’s red colour. In this paper, we propose a scheme to determine the most significant parameters of the quality of dry-cured sausages by their colour characteristics. For this purpose, colour digital images were obtained, which were further processed using two classical colour representation...
This article presents data on the fatty acid composition of avocado fruit and the dynamics of the free fatty acid content during storage of fruit treated with preparations “Agrohit”, “KHAN-8”, and “Extrasol-90”, which have antimicrobial properties. Avocado fruit treated with preparations by spraying and without treatment were placed in polymer containers and stored at a temperature of (4±1)°C and...
The study provides information on modern microbial preparations effect on losses reduction from potato pathogens, yield and fuel consumption per unit of production. Five potato varieties and seven microbial preparations were studied. The negative control samples received no biological treatment, and the positive control samples were processed with chemical fungicide thiabendazole. The research data...
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