PINE NUT PRESS IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS
A comparative assessment of the content of amino acids and vitamins in the protein of meat of animals of the main species and the protein of cake from pine nuts is given. Analysis of the amino acid content in the protein of different types of meat and pine nut cake showed that in terms of such amino acids as arginine, tyrosine and phenylalanine, pine nut cake is superior to the meat protein of the main animal species.