Aromatic emulsion beverage catering and industrial production

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dc.contributor.authorLugovska, Oksana
dc.contributor.authorSidor, Vasyl
dc.date.accessioned2016-05-12T09:40:33Z
dc.date.available2016-05-12T09:40:33Z
dc.date.issued2015
dc.description.abstractThis article describes the use of emulsions for the production of beverages for for the restaurant business and industry. This paper describes the physico-chemical principles underlying the functional role of hydrocolloids in oil-in-water emulsions.The procedure of emulsion preparation with hydrocolloids which are stabilizer-emulsifiers, namely gum-arabic and starch, was updated by introducing new technological parameters. The food emulsion samples were investigated by their stability in beverages during their term storage. The optimum ratio between aqueous stabilizer and oil phase is characterized by maximum number of emulsion particles with the size under 1 micron.uk_UA
dc.identifier.citationLugovska, O. Aromatic emulsion beverage catering and industrial production / Oksana Lugovska, Vasilij Sidor // Journal of FOOD and PACKAGING Science, Technique and Technologies. – 2015. - № 7. – Р. 19-23.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/23202
dc.subjectemulsionuk_UA
dc.subjectdrinkuk_UA
dc.subjectstabilityuk_UA
dc.subjecthydrocolloidsuk_UA
dc.subjectparticles sizeuk_UA
dc.subjectемульсіїuk_UA
dc.subjectнапоїuk_UA
dc.subjectстабільністьuk_UA
dc.subjectгідроколоїдиuk_UA
dc.subjectрозмір частокuk_UA
dc.subjectкафедра експертизи харчових продуктівuk_UA
dc.titleAromatic emulsion beverage catering and industrial productionuk_UA
dc.typeArticleuk_UA

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