Soy isolates in technology of meat products
Loading...
Files
Date
ORCID
DOI
item.page.thesis.degree.name
item.page.thesis.degree.level
item.page.thesis.degree.discipline
item.page.thesis.degree.department
item.page.thesis.degree.grantor
item.page.thesis.degree.advisor
item.page.thesis.degree.committeeMember
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Proteins from plants and animals are the most common preparations on the market food supplements. They are used to correct the balance of properties and chemical composition of foods. They can stabilize the quality and yield of products and effectively modify the functional and technological properties of meat and correcting nutritional and biological value of the finished product.
Description
Keywords
білкові препарати рослинного орегена, соєві білки, якість, функціональні властивості, м'ясна система, белковые препараты растительного орегена, соевые белки, качество, функциональные свойства, мясная система, plant oragin protein preparations, soy proteins, quality, functional properties, meat system, кафедра технології м’яса і м’ясних продуктів
Citation
Fursik, O. Soy isolates in technology of meat products / O. Fursik, I. Strashynskyi, G. Goncharov // Central European Congress on Food 2016 — Food Science for Well-being CEFood 2016: Book of Abstracts. — 23-26 May 2016. — K. : NUFT, 2016. — Р. 314.