The red beets' cryo powder additive's effect on the nanostructure and quality of butter

dc.contributor.authorRashevska, Tamara
dc.contributor.authorIvanov, Sergey
dc.date.accessioned2012-12-25T07:56:18Z
dc.date.available2012-12-25T07:56:18Z
dc.date.issued2011
dc.description.abstractThe studying of the butter's nanostructure with red beet's cryo powder and its influence on product's quality. It was established that the addition of a small amount of red beet cryo powder helps to reduce the elements in the nanoscopic range. The mechanism of butter's cellular nanostructures' forming was proposed. The research results can serve as a theoretical basis for the creation of nanotechnology functional types of butter and other Food.uk_UK
dc.format.mimetypeIvanov, S., Rashevska, T. The red beets' cryo powder additive's effect on the nanostructure and quality of butter //Functional Food Components in Health and Disease. - 2011. - Volume 9; PP. 279-281
dc.identifier.citationRashevska, T. The red beets' cryo powder additive's effect on the nanostructure and quality of butter / T. Rashevska, S. Ivanov // Functional Food Components in Health and Disease. Science and Practice : The 9th International Conference Proceedings, August 16-18 2011 : abstracts of talks. - 2011. - Volume 9. - P. 279-281.
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/4957
dc.language.isootheruk_UK
dc.subjectmicro- and nanostructureuk_UK
dc.subjectмікро- і наноструктураuk_UK
dc.subjectмикро- и наноструктураuk_UK
dc.subjectcryo powder
dc.subjectbutter
dc.subjectbutter's functional properties
dc.subjectкріопорошок
dc.subjectвершкове масло
dc.subjectфункціональні властивості вершкового масла
dc.subjectкриопорошок
dc.subjectсливочное масло
dc.subjectфункциональные свойства масла
dc.subjectкафедра технології молока і молочних продуктів
dc.subjectкафедра експертизи харчових продуктів
dc.titleThe red beets' cryo powder additive's effect on the nanostructure and quality of butteruk_UK
dc.typeArticleuk_UK

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