Stabilizers in the products for special purposes


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Possibility to apply potato starch in the technologies of the products for special purposes was studied. Composition and properties of the starch and process of gel formation based on the milk components were investigated. Attention was paid to chemical changes and interactions taking place in the interphases structures of biopolimeres in the process of gel formation. Changes of the physical-chemical and rheological indices of gels related to parameters variations were analyzed.

Bibliografia

  1. Донченко Л.В. Технология пектина и пектинопродуктов.− М.: ДеЛи принт, 2000.
  2. Ладодо К.С. Руководство по лечебному питанию детей.− М.: Медицина, 2000.
  3. Липатов Н.Н., Лисицин А.Б., Юдина С.Б. Совершенствование методики проектирования биологической ценности пищевых продуктов// Хранение и переработка сельхозсырья. 1996. № 2.
  4. Rinaudo M. Physicochemical properties of pectin's in solution and gel states / M. Rinaudo // Pectin's and pectinases: Procecdings of an International Symposium.−Wageningen, Netherland. 1996. P. 21−24.

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