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Title: | Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream |
Authors: | Sapiga, Victoria Polishchuk, Galyna Breus, Natalia Osmak (Fedchenko), Tetiana |
Keywords: | ice-cream vegetable pectin морозиво овочі пектин кафедра технології молока і молочних продуктів кафедра інформаційних технологій, штучного інтелекту і кібербезпеки |
Issue Date: | 2021 |
Citation: | Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream / V. Sapiga, G. Polischuk, N. Breus, T. Osmak // Ukrainian Food Journal. – 2021. – Vol. 10, Issue 2. – P. 321–332. |
Abstract: | The expediency of protopectin enzymatic hydrolysis of vegetable raw materials as a functional-technological semi-finished product for ice cream production is proved. In dispersed food systems, pectins as protective colloids have a stabilizing and emulsifying ability, form a creamy consistency, increase whipping and control syneresis, which is important for the formation of ice cream quality indicators. Highly purified pectin preparations are usually used in ice cream. |
URI: | http://dspace.nuft.edu.ua/jspui/handle/123456789/34900 |
Appears in Collections: | Статті |
Files in This Item:
File | Description | Size | Format | |
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Enzymatic destruction of protopectin.pdf | 2,21 MB | Adobe PDF | View/Open |
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