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1.461  Articles
1 of 147 pages  |  10  records  |  more records»
The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other fact... see more

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting ca... see more

There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is pro... see more

The possibility of regulation of defatted cow milk salt composition (fat content– 0,05 %) with the use of sodium alginate as a natural ion-exchanger was studied. Realization of the properties of sodium alginate as to the bounding of calcium ions allows re... see more

The analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other fact... see more

There was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is pro... see more

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting ca... see more

This paper reports the development of technological principles for making granulated fillers. Our study involved model systems (granules), which has made it possible to determine the conditions for forming alginate-calcium complexes. It has been establish... see more

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting ca... see more

1 of 147 pages  |  10  records  |  more records»