| id: | 29485 |
|---|---|
| Назва: | Innovative culinary technology for vegetarian diet = Інноваційна технологія кулінарного виробу для вегетаріанського харчування |
| Автори: | Semko T. V., Pahomska O. V. |
| Ключові слова: | vegetarianism, nutrition, dessert, menu, technology,introduction |
| Дата публікації: | 2024-06-21 12:30:57 |
| Останні зміни: | 2024-06-21 12:30:57 |
| Рік видання: | 2024 |
| Аннотація: | The article raises the topic of vegetarianism, which is insufficiently studied at the moment and requires further research. Vegetarianism has been a part of human culture since ancient times; supporters of a plant-based diet existed as far back as ancient Greece and Asia. Today, vegetarianism is the most widespread system of non-traditional nutrition. Food consumption is a significant part of social culture and identity, such as the emergence of vegetarianism and veganism, which are associated with a new culture of environmentalism and humanism. In Ukraine, as well as in the West, a significant proportion of people consider themselves vegetarians. The situation in Ukraine with vegetarianism is complex: according to the UA Plant-Based 2020 study, more and more Ukrainians are becoming interested in reducing meat consumption in favor of plant-based products; many respondents revealed the willingness of Ukrainians to use plant-based alternatives in case of availability and identity. Plant-based products are gaining popularity, so today the popularity of plant-based nutrition cannot be ignored. More and more plant-based substitutes for milk and yogurts, sausages and sausages, or plant-based "meat," are appearing on the domestic market, and more and more plant-based options are appearing in restaurants. |
| URI: | http://ir.vtei.edu.ua/card.php?id=29485 |
| Тип видання: | Стаття у закордонних наукових виданнях |
| Видавництво: | Modern engineering and innovative technologies. 2024. Iss. 32, P. 1. С. 61-65 |
| Розташовується в колекціях: | Статті/ Видання інших установ/ |
| Ким внесений: | Адміністратор |
| Файл : 29485.pdf Розмір : 535211 байт Формат : Adobe PDF Доступ : Загально доступний | |
|
| |