Evelopment of formulation multicomponent protein-fat emulsion

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dc.contributor.authorKotlyar, Eugene
dc.contributor.authorHoncharenko, Taisa
dc.contributor.authorTopchiy, Oksana
dc.date.accessioned2018-04-23T12:21:15Z
dc.date.available2018-04-23T12:21:15Z
dc.date.issued2016
dc.description.abstractThe article is based on research of the protein components of different nature analysis. The possibility of their use as components of protein and fat emulsions for the purpose of modeling their optimal formulations for use in the composition of meat pates was proved. Rational individuals’ emulsification process parameters, which guarantee high-quality homogeneous emulsions, were found. The samples of protein and fat emulsions using protein drugs and partial replacement of animal fats fortified blend of vegetable oils, determined by their biological value, rheological, functional and technological properties were investigated. Organoleptic analysis model of meat pates masses were analyzed and recommended percentage of protein and fat emulsions on recipes meat pates are shown.uk_UA
dc.identifier.citationKotlyar, Y. Evelopment of formulation multicomponent protein-fat emulsion / Y. Kotlyar, T. Honcharenko, O. Topchii // Харчова наука і технологія. – 2016. – № 4. – P. 25–30.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/27095
dc.language.isoenuk_UA
dc.subjectбілково-жирова емульсія (БЖЕ)uk_UA
dc.subjectвітамінізовані купажі рослинних олій (ВКРО)uk_UA
dc.subjectм’ясні паштетиuk_UA
dc.subjectбелково-жировая эмульсияuk_UA
dc.subjectкупажированные растительные маслаuk_UA
dc.subjectмясные паштетыuk_UA
dc.subjectfat-protein emulsion (FPE)uk_UA
dc.subjectfortified blending of vegetable oils (FBoVO)uk_UA
dc.subjectmeat patesuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.titleEvelopment of formulation multicomponent protein-fat emulsionuk_UA
dc.typeArticleuk_UA

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