The use of food fibers in the production of truncated semi-finished products

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Ескіз

Дата

2018

ORCID

DOI

Науковий ступінь

Рівень дисертації

Шифр та назва спеціальності

Рада захисту

Установа захисту

Науковий керівник

Члени комітету

Видавець

Анотація

As there are ever more and more new offers of food fibers on the market, understanding the functionality of these ingredients is especially important, as there are no standard recommendations for their use. The conducted researches were directed on study of functional and technological properties of food fibers of a plantain in comparison with wheat fiber for the purpose of use in technology of truncated semifinished products of deep freezing and long­term storage. Due to its hydrophilic properties, plantain fiber and wheat fiber can reduce the harmful effects of physicochemical factors during cryopreservation and protect the meat systems from significant cell destruction.

Опис

Ключові слова

кафедра технології м’яса і м’ясних продуктів, plantain, food fibers, semi-finished products, penetration, cryoscopic temperature, wheat fiber, подорожник, харчові волокна, посічені напівфабрикати, пенетрація, кріоскопічна температура, пшенична клітковина

Бібліографічний опис

Skochko, О. The use of food fibers in the production of truncated semi-finished products / О. Skochko, V. Druhoveiko, І. Kishenko (Shevchenko) // Youth scientific achievements to the 21st century nutrition problem solution : the material of 84-th International scientific conference of young scientist and students, 23–24 april, 2018 – K. : NUFT, 2018. – Part 1. - P. 331