Research of functional and technological properties of egg albumen compositions with protein and carbohydrate semi-finished product

Horiainova, Iuliia and Горяйнова, Юлія Артурівна and Nykyforov Radion, Radion and Никифоров, Радіон Петрович and Hlushko, Viktoriia and Глушко, Вікторія Олексіївна (2016) Research of functional and technological properties of egg albumen compositions with protein and carbohydrate semi-finished product. Обладнання та технології харчових виробництв (33). pp. 53-60. ISSN 2079-4827

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Abstract

The usage of protein and carbohydrate semi-finished product in the technology of whipped sweet dishes as a substitute for the part of egg albumen is suggested as it possesses foaming and stabilizing properties due to surface-active and pectin substances

Item Type: Article
Subjects: Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 19 Aug 2017 13:09
Last Modified: 16 Jul 2019 12:28
URI: http://elibrary.donnuet.edu.ua/id/eprint/100

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