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Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» № 3, 2016

11

8.

Kaiser С., Ernst М.

Chia

. URL:

http://www.uky.edu/Ag/CCD/introsheets/chia.pdf

(accessed 20.05.2016).

9.

Chia – a possible new crop for Kentucky.

Tobacco Tech.

URL:

http://www2.ca.uky.edu/KTRDC/T.T.%20Aug%202010.pdf

(accessed 20.05.2016).

10.

Yakindra P.T., Raju A., Stefan K., Benu A. Rheological and microstructural properties of the chia seed

polysaccharide.

International Journal of Biological Macromolecules

, 2015, no.81, рр. 991–999.

11.

Pang Z., Deeth H., Prakash S., Bansal N. Development of rheological and sensory properties of combinations of milk

proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and

yogurt.

Journal of Food Engineering

, 2016. V. 169, pp. 27–37.

12.

Скурихина И.М.

Химический состав пищевых продуктов. Кн. 2. М.: Агропромиздат, 1987, 361 с.

13.

Ayerza R., Coates W.

Chia: Rediscovering a Forgotten Crop of the Aztecs

. University of Arizona Press: Tuscan,

2005, P. 197.

14.

Константинов Ю

. Семена чиа. Уникальное природное лекарство. М.: Центрполиграф, 2015, 8 с.

15.

Пискунова А.

Семена Чиа (Chia)

полезные свойства и рецепты [Электронный ресурс] // Город XXI века.

Здоровое питание URL:

http://www.gorod21veka.ru/list/zdorovoe_pitanie/Semena-CHIA-Chia

(дата обращения

22.05.2016).

References

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Vinkler I. Obzor rossiiskogo rynka kash bystrogo prigotovleniya, gotovykh zavtrakov i khlop'ev [Review of the

Russian market of quick-cooking cereals, ready breakfasts and flakes].

Research of the GFK-Russia company.

URL:

http://www.foodmarket.spb.ru/current.php?article=2136

(accessed 12.05.2016).

2.

Popova O.G. Normativnaya dokumentatsiya pri formirovanii kachestva produktsii v usloviyakh rynka [Normative

documentation when forming quality of production in the conditions of the market].

Achievements of science and

technology of agrarian and industrial complex

. 2002, no. 9, 33 p.

3.

Normy fiziologicheskikh potrebnostei v energii i pishchevykh veshchestvakh dlya razlichnykh grupp naseleniya

Rossiiskoi Federatsii

[Norms of physiological needs for energy and feedstuffs for various groups of the population

of the Russian Federation]. Methodical recommendations. Moscow, Federal center of hygiene and epidemiology

of Rospotrebnadzor Publ., 2009, 38 p.

4.

Nadtochii L.A., Orlova

O.Yu.

Innovatsii v biotekhnologii

[Innovations in biotechnology]. Part 2. Pishchevaya

kombinatorika [Food theory of combinations]. An educational and methodical grant. St. Petersburg, ITMOUniversity, 2014, 43 p.

5.

Pishchevaya tsennost', khimicheskii sostav i kaloriinost'. Semena, l'nyanoe semya

[Nutrition value, chemical

composition and caloric content. Seeds, a flax seed]. URL:

http://www.intelmeal.ru/nutrition/foodinfo-seeds-

flaxseed.php (accessed 15.05.2016).

6.

Pishchevaya tsennost', khimicheskii sostav i kaloriinost'. Semena, Chia, vysushennye

[Nutrition value, chemical

composition and caloric content. Seeds, a flax seed]. URL:

http://www.intelmeal.ru/nutrition/foodinfo-seeds-chia-

seeds-dried.php (accessed 15.05.2016).

7.

Lepeshkin A., Safronova A., Ivanina K. Proektirovanie sostava produktov pitaniya s ispol'zovaniem netraditsionnogo

syr'ya – semyan chia [Projection of structure of food with use of nonconventional raw materials – chia seeds].

Proceedings of the IX International Forum “From science to business: Technology transfer – a new dimension”

(St. Petersburg, May 20–22, 2015). St. Petersburg, Aysing Publ., 2015, pp. 164–166.

8.

Kaiser С., Ernst М.

Chia

. URL:

http://www.uky.edu/Ag/CCD/introsheets/chia.pdf

(accessed 20.05.2016).

9.

Chia – a possible new crop for Kentucky.

Tobacco Tech..

URL:

http://www2.ca.uky.edu/KTRDC/T.T.%20Aug%202010.pdf

(accessed 20.05.2016).

10.

Yakindra P.T., Raju A., Stefan K., Benu A. Rheological and microstructural properties of the chia seed

polysaccharide.

International Journal of Biological Macromolecules

, 2015, no.81, рр 991–999.

11.

Pang Z., Deeth H., Prakash S., Bansal N. Development of rheological and sensory properties of combinations of milk

proteins and gelling polysaccharides as potential gelatin replacements in the manufacture of stirred acid milk gels and

yogurt.

Journal of Food Engineering

, 2016. V. 169, pp. 27–37.

12.

Skurikhina I.M.

Khimicheskii sostav pishchevykh produktov

[Chemical composition of foodstuff]. Book 2. Moscow,

Agropromizdat Publ., 1987, p. 361.

13.

Ayerza R., CoatesW.

Chia: Rediscovering a Forgotten Crop of the Aztecs

. University of Arizona Press: Tuscan, 2005, P. 197.

14.

Konstantinov Yu.

Semena chia. Unikal'noe prirodnoe lekarstvo

[Chia seeds. Unique natural medicine]. Moscow,

Tsentrpoligraf Publ., 2015, p. 8.

15.

Piskunova A. Semena Chia (Chia) – poleznye svoistva i retsepty [Seeds of the CHIA (Chia) – the useful properties

and recipes]. URL notebook:

http://www.gorod21veka.ru/list/zdorovoe_pitanie/Semena-CHIA-Chia/

(accessed 22.05.2016).

Статья поступила в редакцию 11.07.2016

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