KINETIC BASES OF OBTAINING CONCENTRATED FORMS OF FOOD SYSTEMS BASED ON SOY-ROOT-CROP COMPOSITIONS.

Methodological approaches are presented that allowed to theoretically obtain kinetic models of technological and physicochemical transformation of the composition and properties of soybean and root crops containing physiologically functional ingredients. An innovative method of obtaining protein-vitamin products, developed on the basis of accepted approaches and kinetic models of transformation of raw materials, is proposed. Keywords: deficiency, protein, kinetics, model, soybean seeds, roots, an innovative way