Use emulsions in production restaurants and food industry

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dc.contributor.authorLugovska, Oksana
dc.contributor.authorSidor, Vasyl
dc.date.accessioned2017-05-11T08:11:11Z
dc.date.available2017-05-11T08:11:11Z
dc.date.issued2016
dc.description.abstractThe application of hydrocolloids, which are stabilizers, emulsifiers, gum arabic and starch technology aromatic emulsions. The regularities of their transfer to the active emulsify and stabilize the emulsion state laws and the formation and stabilization of emulsions to ensure their stability during storage. Grounded rational prescription content main components and technological parameters of the production of emulsions based on this material. The technology and range of aromatic emulsions and drinks with their use. The complex of consumable and technological properties, reasonably Terms and conditions. Developed and approved regulatory and technological documentation, introduction of new technologies implemented in institutions restaurant industry The economic effect of the introduction.uk_UA
dc.identifier.citationLugovska, O. Use emulsions in production restaurants and food industry / Oksana Lugovska, Vasilij Sidor // Food and environment safety : journal of faculty of food engineering. – 2016. - Vol. XV, Is. 4. – Р. 312-322.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/25194
dc.language.isoenuk_UA
dc.subjectкафедра експертизи харчових продуктівuk_UA
dc.subjectaromatic emulsionsuk_UA
dc.subjecthydrocolloidsuk_UA
dc.subjectstabilizersuk_UA
dc.subjectstarchuk_UA
dc.subjectgum arabicuk_UA
dc.subjectparticle sizeuk_UA
dc.subjectароматичні емульсіїuk_UA
dc.subjectгідроколлоїдиuk_UA
dc.subjectстабілізаториuk_UA
dc.subjectкрохмальuk_UA
dc.subjectгуміарабікuk_UA
dc.subjectрозмір частокuk_UA
dc.subjectароматические эмульсииuk_UA
dc.subjectгидроколлоидыuk_UA
dc.subjectстабилизаторыuk_UA
dc.subjectкрахмалuk_UA
dc.subjectгуммиарабикuk_UA
dc.subjectразмер частицuk_UA
dc.titleUse emulsions in production restaurants and food industryuk_UA
dc.typeArticleuk_UA

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