Optimization of creamy vegetable spreads for fatty acid composition
Автор: Ostrikov Alexander Nikolaevich, Gorbatova Anastasia
Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet
Рубрика: Пищевая биотехнология
Статья в выпуске: 4 (54), 2012 года.
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Cream-plant spreads optimization method by fatty acid content is developed. Product organoleptic properties analysis is carried out, its microstructure and fatty acid content is evaluated, acid and peroxide numbers are defined. Milk plasma active acidity alteration is examined and rational shelf life is determined.
Optimization, cream-plant spreads, fatty acid content, emulsification
Короткий адрес: https://sciup.org/14039940
IDR: 14039940
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