Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/27337
Title: Development of complex quantity assessment method of butter quality
Authors: Niemirich, Oleksandra
Kuzmin, Oleg
Vasheka, Oksana
Zychuk, Tetyana
Keywords: масло
збагачення
емульсія
вишня
butter
enrichment
emulsion
cherry
кафедра технології ресторанної і аюрведичної продукції
кафедра експертизи харчових продуктів
Issue Date: 2018
Citation: Development of complex quantity assessment method of butter quality / O. Niemirich, O. Kuzmin, O. Vasheka, T. Zychuk // Internauka : international scientific journal . — 2018. — № 5 (45). – Р. 27-35.
Abstract: The purpose of the work is the scientific enrichment of sweet butter mixtures with polyphenolic compounds from vegetable raw materials, namely, cherry and ginger powder. The method of evaluation of the organoleptic, physicochemical, microbiological parameters, toxic elements, radionuclide content, mycotoxin content, pesticide content and nutrient content (proteins, fats, carbohydrates, minerals, vitamins) of the sweet butter mixture using the Harrington desirability function is developed.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/27337
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