Quality Indicators of Food Apiproduct
The purpose of the study was to study the main indicators of the quality of the apiproduct, amino acids and fatty acids, the content of vitamins and minerals and other components of biological value that determine the quality. The objectives of the study are reduced to the study of the quantitative characteristics of the physicochemical properties of the powder form of bilar. The result of the study is the development of apitechnology using bee products of larval origin with high protein content, the technological parameters of growing drone larvae on an industrial scale and the prospects for their use in the food industry to form the sustainability of the food system have been proven. Analytical-synthetic, economic-statistical and computational-analytical methods were applied during the research, economic-statistical and calculation-analytical methods were used.