Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorZinchenko, Natalia-
dc.contributor.authorSimurova, Natalia-
dc.contributor.authorShelakov, Andrei-
dc.identifier.citationZinchenko, 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.uk_UA
dc.description.abstractInulin 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.uk_UA
dc.subjectкафедра харчової хіміїuk_UA
dc.titleA study of the viscosity of water solutions of inulin – the functional food ingredientuk_UA
Appears in Collections:Матеріали конференцій

Files in This Item:
File Description SizeFormat 
Zinchenko_food.pdf1.41 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.