RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA
https://doi.org/10.21323/2618-9771-2020-3-3-4-7
Аннотация
Building a digital profile of food product with use of modern mathematical apparatus of basic matrices is a solution to the problem of designing innovative beverage recipes. In this regard, for the effective use of the food resource base, modeling and production of high-quality food products, there is an acute problem of developing a methodology for identifying food products using the full range of the currently available analytical base. The article discusses an algorithm for constructing a flexible experimental design for the new identification criteria development, taking into account the laboratory research peculiarities in the beverage industry. The application of software in experiment designing is considered and a practical example of integrated designing based on the construction of an identification criterion for wine materials is presented.
Об авторах
I. Ageikina
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
Россия
Россия
E. Lazareva
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Россия
Россия
I. Mikhailova
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
Россия
Россия
V. Semipyatny
All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industry — Branch of the V. M. Gorbatov Federal Research Center for Food Systems of RAS
Россия
Россия
Список литературы
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Рецензия
Для цитирования:
, , , . Пищевые системы. 2020;3(3):4-7. https://doi.org/10.21323/2618-9771-2020-3-3-4-7
For citation:
Ageikina I.I., Lazareva E.G., Mikhailova I.Yu., Semipyatny V.K. RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIA. Food systems. 2020;3(3):4-7. https://doi.org/10.21323/2618-9771-2020-3-3-4-7
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