Development of curd dishes for gluten-free nutrition

G.E. Rysmukhambetova; E.N. Artemova; K.E. Beloglazova; Yu.V. Ushakova

doi:10.1051/e3sconf/202128505022

All issues

Volume 285 (2021)

E3S Web Conf., 285 (2021) 05022

References

Open Access

Issue		E3S Web Conf. Volume 285, 2021 International Conference on Advances in Agrobusiness and Biotechnology Research (ABR 2021)


Article Number		05022
Number of page(s)		7
Section		Food Technologies
DOI		https://doi.org/10.1051/e3sconf/202128505022
Published online		06 July 2021

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GOST 31450-2013 Drinking milk. Technical conditions. – Intro. 2014-07-01. Moscow: Standartinform, 2019. – 8 p. [Google Scholar]
GOST 26574-2017 Wheat flour. Specifications (with Amendment). – Intro. 2017-01-01. Moscow: Standartinform, 2017. – 15 p. [Google Scholar]
GOST 33222-2015 White sugar. Technical conditions. Intro. 2016-07-01. Moscow: Standartinform, 2019. – 16 p. [Google Scholar]
GOST 31453-2013 Curd. Technical conditions. – Intro. 2014-07-01. Moscow: Standartinform, 2013. – 8 p. [Google Scholar]
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[1] National Technological Initiative: [Electronic resource]. – Access mode.. URL https://www.nti2035.ru. [Google Scholar]

[2] Gupta, A. Celiac disease in type 1 diabetes mellitus: What are the implications of early diagnosis? / A. Gupta // Indian J. Med. Res. – 2018. – Vol. 147, N 2. – p. 207–208. [CrossRef] [PubMed] [Google Scholar]

[3] Kozlova, E.I. Analysis of current trends in the field of food production for people suffering from celiac disease / E.I. Kozlova // Education and Science without Borders: Fundamental and Applied Research. – 2018. – No. 8. – p. 194–198. [Google Scholar]

[4] Boytsova, Yu.S. Specialized food products in the modern world / Yu.S. Boytsova // International Journal of Humanities and Natural Sciences. – 2020. – No. 3–1 (42). – p. 51–54. [Google Scholar]

[5] Shelepina, N.V. Use of various structure-formers in food production / N.V. Shelepina, N.E. Huseynova // Scientific notes of Oryol GIET. – 2010. – No. 2. – p. 429–431. [Google Scholar]

[6] Collection of recipes for dietary food products for public catering enterprises / Ed. M.P. Mogilny, V.A. Tutelyan. – Moscow: DeLi plus, 2013. – 808 p. [Google Scholar]

[7] GOST 6882-88 Dried grapes. Technical conditions. – Intro. 1989-01-01. Moscow: Standartinform, 2009. – 8 p. [Google Scholar]

[8] GOST 31450-2013 Drinking milk. Technical conditions. – Intro. 2014-07-01. Moscow: Standartinform, 2019. – 8 p. [Google Scholar]

[9] GOST 26574-2017 Wheat flour. Specifications (with Amendment). – Intro. 2017-01-01. Moscow: Standartinform, 2017. – 15 p. [Google Scholar]

[10] GOST 33222-2015 White sugar. Technical conditions. Intro. 2016-07-01. Moscow: Standartinform, 2019. – 16 p. [Google Scholar]

[11] GOST 31453-2013 Curd. Technical conditions. – Intro. 2014-07-01. Moscow: Standartinform, 2013. – 8 p. [Google Scholar]

[12] GOST 31654-2012 Edible chicken eggs. Technical conditions. – Intro. 2014-01-01. Moscow: Standartinform, 2013. – 8 p. [Google Scholar]

[13] TR CU 029/2012 Technical Regulations of the Customs Union “Safety requirements for food additives, flavorings and technological aids” (as amended on September 18, 2014). – Intro. 2012-01-01. Moscow: Standartinform, 2012. – 8 p. [Google Scholar]

[14] Rutazel bamboo fibers (cellulose concentrate): [Electronic resource]. – Access mode URL: https://ayurvedasaratov.ru/goods/Rutacel-bambukovye-volokna-koncentratkletchatki-97-200-g. [Google Scholar]

[15] GOST 3626-73 Milk and dairy products. Methods for anslysis of moisture and dry matter. – Intro. 1974-06-30. Moscow: Standartinform, 2009. – 51p. [Google Scholar]

[16] GOST 3622-68 Milk and dairy products. Sampling and sample preparation for testing. – Intro. 1969-06-30. Moscow: Standartinform, 2009. – 44 p. [Google Scholar]

[17] GOST 26809-86 Milk and dairy products. Acceptance rules, sampling methods and sample preparation for analysis. – Intro. 1987-01-01. Moscow: Standartinform, 2009. – 9 p. [Google Scholar]

[18] GOST 31986-2012 Catering services. Method of organoleptic assessment of the quality of public catering products. – Intro. 2015-01-01. Moscow: Standartinform, 2014. – 11 p. [Google Scholar]

[19] GOST R 54669-2011 Milk and milk processing products. Methods for the analysis of acidity. – Intro. 2013-01-01. Moscow: Standartinform, 2012. – 10 p. [Google Scholar]

[20] GOST R 54607.5 2015 Public catering services. Methods for laboratory control of public catering products. Part 5. Methods for fat analysis. – Intro. 2016-06-01. Moscow: Standartinform, 2016. – 12 p. [Google Scholar]

[21] GOST R 54607.6 2015 Public catering services. Methods for laboratory control of public catering products. Part 6. Methods for sugar analysis. – Intro. 2016-06-01. Moscow: Standartinform, 2016. – 26 p. [Google Scholar]

[22] Tables of the chemical composition and calorie content of Russian food products: Handbook / Ed. Prof. I.M. Skurikhin. – Moscow: DeLiprint, 2007. – 276 p. [Google Scholar]

[23] Morozova, L.N. Features of the technology of curd dishes for therapeutic and prophylactic purposes / L.N. Morozova, A.V. Il’in // Actual problems of public catering. Proc. of the All-Russian scientific-practical conference. – 2020. – p. 117–122. [Google Scholar]