Influence of starch and oil phaseratio on the quality of emulsions

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dc.contributor.authorLugovska, Oksana
dc.contributor.authorSidor, Vasyl
dc.date.accessioned2015-04-27T09:51:01Z
dc.date.available2015-04-27T09:51:01Z
dc.date.issued2014
dc.description.abstractThe paper providesbasic information on improvements in the production of emulsions. We consider the theory of a stable emulsion system, namely the particular use of raw materials and their properties in order to analyze the conditions required by the process of homogenization. Therefore, due to the great numberof existing theories, our aim is to determine the most efficient one to be used in the production of emulsions. Great attention is beingpaid as well to the use of stabilizerreceipt of test data required by the calculation formulas of finished products and technological design process of emulsions. To assign these methods of using stabilizer such asmodified starch, different yield results were obtained regarding the storage stability of emulsions.uk_UA
dc.identifier.citationLugovska, O. Influence of starch and oil phaseratio on the quality of emulsions / O. Lugovska, V. Sidor // Journal of Faculty of Food Engineering. – 2014. – V. XIII, Issue 4. – Р. 385-391uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/20224
dc.subjectstarchuk_UA
dc.subjectparticle sizeuk_UA
dc.subjectemulsionuk_UA
dc.subjectphaseuk_UA
dc.subjectstabilityuk_UA
dc.subjectкрохмальuk_UA
dc.subjectемульсіїuk_UA
dc.subjectрозмір частинокuk_UA
dc.subjectфазиuk_UA
dc.subjectстабільністьuk_UA
dc.subjectкрахмалuk_UA
dc.subjectразмер частицuk_UA
dc.subjectэмульсииuk_UA
dc.subjectфазыuk_UA
dc.subjectстабильностьuk_UA
dc.subjectкафедра експертизи харчових продуктівuk_UA
dc.titleInfluence of starch and oil phaseratio on the quality of emulsionsuk_UA
dc.typeArticleuk_UA

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