Please use this identifier to cite or link to this item:
https://dspace.nuft.edu.ua/jspui/handle/123456789/33567| Title: | Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein |
| Authors: | Polishchuk, Galyna Kochubei-Lytvynenko, Oksana Osmak (Fedchenko), Tetiana Bandura (Kuzmyk), Uliana Bass, Oksana Mykhalevych, Artur Sapigа, Victoria |
| Keywords: | acidophilic-whey ice cream protein ацидофільно-сироваткове морозиво білок кафедра технології молока і молочних продуктів |
| Issue Date: | 2021 |
| Citation: | Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein / G. Polischuk, O. Kochubei-Lytvynenko, T. Osmak, U. Kuzmyk, O. Bass, A. Mykhalevych, V. Sapiga // Food and Environment Safety. – 2021. – Vol. XX, Is. 1. – Р. 13-20. |
| Abstract: | The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics, rational use of production resources by reducing the the technological process duration. The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste. |
| URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/33567 |
| Appears in Collections: | Статті |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Food and Environment Safety journal.pdf | 3,42 MB | Adobe PDF | View/Open |
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