Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/24969
Title: A study of the viscosity of water solutions of inulin – the functional food ingredient
Authors: Zinchenko, Natalia
Simurova, Natalia
Shelakov, Andrei
Keywords: viscosity
solution
inulin
в’язкість
розчин
інулін
кафедра харчової хімії
Issue Date: 2016
Citation: Zinchenko, N. A study of the viscosity of water solutions of inulin – the functional food ingredient / N. Zinchenko, N. Simurova, A. Shelakov // Food Science for Well-being (CEFood 2016) : 8th Central European Congress on Food 2016 : book of Abstracts, 23-26 May 2016. – K. : NUFT, 2016. - P. 224.
Abstract: Inulin is a perspective ingredient for the production of dietary, functional low fat and low sugar foods with improved structure, stability and taste sensations. To ensure product’s balanced nutritional profile and excellent taste properties, it is necessary to carry out a thorough study of physicochemical properties of the ingredients, especially their viscosity. The viscosity of diluted water solutions of inulin, extracted from tubers of Jerusalem artichoke, were examined. Kinematic, relative and specific viscosity was measured by a usual method using viscosimeter.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/24969
Appears in Collections:Матеріали конференцій

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