title: [Hygienic support of parameters of the technological process of producing new canned children's and dietetic food].
abstract: Some technological methods employed in the production of new canned foods prepared with chicken meat and intended for 5-7 month old infants were investigated. Biological experiments established the limits for the thermal optimum of sterilization within the range of 125-130 degrees for the new canned goods of the type "Kroshka". Furthermore, the most marked loss of the proteinic value of the canned goods with the use of modified starches--the jellyfying potato and the corn phosphatethan by employing native starches as a structural stabilizer, was ascertained. The need for hygienic evaluation of the technological methods in developing new baby and dietic foods is stressed.
mesh_terms: D000818:Animals; D002645:Chickens; D005503:Food Additives; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D007223:Infant; D007225:Infant Food / Q000592:standards*; D011202:Poultry Products / Q000592:standards*; D051381:Rats; D013213:Starch; D013242:Sterilization
chemical_list: D005503:Food Additives; D013213:Starch
vernacular_title: Gigienicheskoe obosnovanie parametrov tekhnologicheskogo protsessa proizvodstva novykh konservov detskogo i dieticheskogo pitaniia