Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream

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dc.contributor.authorSapiga, Victoria
dc.contributor.authorPolishchuk, Galyna
dc.contributor.authorBuniowska-Olejnik, Magdalena
dc.contributor.authorShevchenko (Kishenko), Iryna
dc.contributor.authorOsmak (Fedchenko), Tetiana
dc.date.accessioned2022-02-01T16:46:48Z
dc.date.available2022-02-01T16:46:48Z
dc.date.issued2021
dc.description.abstractIce cream is a structured multicomponent food product that is also an emulsion, foam and suspension. High-calorie ice cream with a fat content of at least 10–12% is stably in high demand due to its rich creamy taste, creamy consistency, and high resistance to melting. On the one hand, low-fat ice cream is of increasing interest to consumers as a new trend among low-calorie foods. On the other hand, the low content of fat (≤ 3%) and dry matter (≤ 30%) in ice cream has a negative effect on its quality.uk_UA
dc.identifier.citationEnzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream / V. Sapiga, G. Polischuk, M. Buniowska, I. Shevchenko, T. Osmak // Ukrainian Food Journal. – 2021. – Vol. 10, Issue 4. – P. 691–702.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/37007
dc.language.isoenuk_UA
dc.subjectIce creamuk_UA
dc.subjectβ-glucanuk_UA
dc.subjectvegetableuk_UA
dc.subjectморозивоuk_UA
dc.subjectβ-глюканuk_UA
dc.subjectовочіuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.subjectкафедра технології м’яса і м’ясних продуктівuk_UA
dc.titlePolyfunctional properties of oat β-glucan in the composition of milk-vegetable ice creamuk_UA
dc.typeArticleuk_UA

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