Effect of starch as hydrocolloids for formation of a stable emulsion system in food

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dc.contributor.authorLugovska, Oksana
dc.contributor.authorSidor, Vasyl
dc.contributor.authorKostova, Iliana
dc.date.accessioned2014-09-23T08:38:06Z
dc.date.available2014-09-23T08:38:06Z
dc.date.issued2014
dc.description.abstractThe investigated properties of native starch in the emulsion show that their use in manufacturing processes may result in the blocking of heat exchangers (due to high peak viscosity), and the viscosity at the output of the production process with varying and unpredictable depends on the combination of temperature and mechanical stress. This makes the use in the production of modified starches, which pobut combines two types of modifications: stabilization and the stitching. Important is the number of active links per molecule of starch. Such starches are characterized by high resistance to the process conditions (temperature, homogenization, effects of acidic). In each case, selecting the optimal starch, should take into account the specific conditions of the process.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/16877
dc.publisherLugovska, O. Effect of starch ashydrocolloids, the formation of a stable emulsion system in food / O. Lugovska, V. Sydor // Ukrainian food journal : internatinal scientific journal. – 2014. – Vol. 3. Issue 2. – P. 202–210.uk_UA
dc.subjectв’язкістьuk_UA
dc.subjectнативний крохмальuk_UA
dc.subjectмодифікований крохмальuk_UA
dc.subjectвязкостьuk_UA
dc.subjectнативный крахмалuk_UA
dc.subjectмодифицированный крахмалuk_UA
dc.subjectviscosityuk_UA
dc.subjectmodified starchuk_UA
dc.subjectnative starchuk_UA
dc.subjectкафедра експертизи харчових продуктів
dc.titleEffect of starch as hydrocolloids for formation of a stable emulsion system in fooduk_UA
dc.typeArticleuk_UA

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