Study of vegetable raw materials influence on cryoscopic temperature and the content of free and bound moisture in milk-vegetable blends

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dc.contributor.authorSapigа, Victoria
dc.contributor.authorMykhalevych, Artur
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.date.accessioned2020-10-07T17:09:51Z
dc.date.available2020-10-07T17:09:51Z
dc.date.issued2019
dc.description.abstractIn recent years in Ukraine, a group of structured dairy based dessert products (ice cream, mousse, creams, sambukes, etc.) are particularly popular among consumers . Such food systems require the obligatory content of stabilizers and stabilization systems: starches, gums, pectins, proteins, sulfated polysaccharides, their composite mixtures and integrated complexes with emulsifiers. This results, on the one hand, in increasing the cost price of the finished product, since most of these nutritional supplements do not produce domestic enterprises, and on the other hand, such compounds and their mixtures, mostly chemically modified and synthesized, not only do not affect the nutritional value of finished products, but also have some restrictions for the application. Therefore, a promising trend is to expand the range of ice cream on the basis of natural functional and technological raw materials of vegetable origin, in particular vegetable.uk_UA
dc.identifier.citationStudy of vegetable raw materials influence on cryoscopic temperature and the content of free and bound moisture in milk-vegetable blends / V. Sapiga, A. Mykhalevych, G. Polischuk, T. Osmak // Збірник наукових праць молодих учених, аспірантів та. – Одеса: Одеська національна академія харчових технологій, 2019. – С 55-57.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/31937
dc.language.isoenuk_UA
dc.subjectvegetable raw materialuk_UA
dc.subjectice creamuk_UA
dc.subjectcryoscopic temperatureuk_UA
dc.subjectрослинна сировинаuk_UA
dc.subjectморозивоuk_UA
dc.subjectкріоскопічна температураuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleStudy of vegetable raw materials influence on cryoscopic temperature and the content of free and bound moisture in milk-vegetable blendsuk_UA
dc.typeArticleuk_UA

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