Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream

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dc.contributor.authorSapiga, Victoria
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorBreus, Natalia
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.date.accessioned2021-07-27T09:39:44Z
dc.date.available2021-07-27T09:39:44Z
dc.date.issued2021
dc.description.abstractThe expediency of protopectin enzymatic hydrolysis of vegetable raw materials as a functional-technological semi-finished product for ice cream production is proved. In dispersed food systems, pectins as protective colloids have a stabilizing and emulsifying ability, form a creamy consistency, increase whipping and control syneresis, which is important for the formation of ice cream quality indicators. Highly purified pectin preparations are usually used in ice cream.uk_UA
dc.identifier.citationEnzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream / V. Sapiga, G. Polischuk, N. Breus, T. Osmak // Ukrainian Food Journal. – 2021. – Vol. 10, Issue 2. – P. 321–332.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/34900
dc.language.isoenuk_UA
dc.subjectice-creamuk_UA
dc.subjectvegetableuk_UA
dc.subjectpectinuk_UA
dc.subjectморозивоuk_UA
dc.subjectовочіuk_UA
dc.subjectпектинuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра інформаційних технологій, штучного інтелекту і кібербезпекиuk_UA
dc.titleEnzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice creamuk_UA
dc.typeArticleuk_UA

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