Golovko M. Scientific grounds and rlaboration of food products technology, enriched with calcium using processing products of food bone

Object – production technologies of half-finished food bone product (HFBP), mineral-protein-fat composition (MPFC) and food products enriched with osteocalcium; aim-scientific grounds and elaboration of technology of food products enriched with calcium by means of using processing products of food bone; methods – organolyptical, physical and chemical, structural and mechanical, microstructural, biochemical, mathematical; innovation consists in decision of scientific-applied problem of complex processing of food bone to use it in food products technology enriched with calcium; the complex of new data as for biological and food value, technological condition for production, sanitation property of HFBP and MPFC and their influence on functional – technological properties of pate liver masses and minced meat products have been obtained by experimental investigation; results – technology of HFBP, MPFC and food products enriched with calcium with their usage has been worked out; branch – food industry, restaurant economy.