THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES
The research of trade offers of the consumer market of Krasnoyarsk of a segment of production from nut and bean raw materials is conducted, absence of products from legumes is established. The technological parameters for the production of pastes from sprouted chickpeas and lentils have been determi...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/556 |
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| _version_ | 1839590777393512448 |
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| author | Galina Aleksandrovna Gubanenko Ekaterina Aleksandrovna Rechkina Tatyana Anatolyevna Balyabina Kristina Olegovna Zhukova Vitalina Sergeevna Mantropova |
| author_facet | Galina Aleksandrovna Gubanenko Ekaterina Aleksandrovna Rechkina Tatyana Anatolyevna Balyabina Kristina Olegovna Zhukova Vitalina Sergeevna Mantropova |
| author_sort | Galina Aleksandrovna Gubanenko |
| collection | DOAJ |
| description | The research of trade offers of the consumer market of Krasnoyarsk of a segment of production from nut and bean raw materials is conducted, absence of products from legumes is established. The technological parameters for the production of pastes from sprouted chickpeas and lentils have been determined. Hazard analysis, critical control points, their limit values, monitoring procedures, corrective actions, checks, types of records were identified. |
| format | Article |
| id | doaj-art-d51a0a68ea7941d69ad07f80eafe149b |
| institution | Matheson Library |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-10-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-d51a0a68ea7941d69ad07f80eafe149b2025-08-03T13:08:10ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-10-0101135140555THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMESGalina Aleksandrovna Gubanenko0Ekaterina Aleksandrovna Rechkina1Tatyana Anatolyevna Balyabina2Kristina Olegovna Zhukova3Vitalina Sergeevna Mantropova4Siberian Federal UniversityKrasnoyarsk agrarian UniversitySiberian Federal UniversitySiberian Federal UniversitySiberian Federal UniversityThe research of trade offers of the consumer market of Krasnoyarsk of a segment of production from nut and bean raw materials is conducted, absence of products from legumes is established. The technological parameters for the production of pastes from sprouted chickpeas and lentils have been determined. Hazard analysis, critical control points, their limit values, monitoring procedures, corrective actions, checks, types of records were identified.https://msi.elpub.ru/jour/article/view/556пророщенные чечевицанутпастыбелокбезопасностьхасспsprouted lentilschickpeaspastasproteinsafetyhaccp |
| spellingShingle | Galina Aleksandrovna Gubanenko Ekaterina Aleksandrovna Rechkina Tatyana Anatolyevna Balyabina Kristina Olegovna Zhukova Vitalina Sergeevna Mantropova THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES Современная наука и инновации пророщенные чечевица нут пасты белок безопасность хассп sprouted lentils chickpeas pastas protein safety haccp |
| title | THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES |
| title_full | THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES |
| title_fullStr | THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES |
| title_full_unstemmed | THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES |
| title_short | THE ENSURING SAFETY BASED ON HACCP PRINCIPLES IN THE PRODUCTION OF PASTES FROM BIOGENIC PRODUCTS OF SPROUTED LEGUMES |
| title_sort | ensuring safety based on haccp principles in the production of pastes from biogenic products of sprouted legumes |
| topic | пророщенные чечевица нут пасты белок безопасность хассп sprouted lentils chickpeas pastas protein safety haccp |
| url | https://msi.elpub.ru/jour/article/view/556 |
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