Improvement of quality and keepability of functional products.


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Resumo

An important problem of food products manufacturing is achievement of high quality and safety. Research work has been directed towards actual social problem solution-formation of the healthy nutrition structure, improvement and supporting of the immune status of the RF population at the innovative level. As a result new technologies for fermented milk and milk containing products with extended shelf life, high nutritive and biological values have been developed.

Bibliografia

  1. Гаврилова Н.Б. Биотехнология комбинированных молочных продуктов: монография / Н.Б. Гаврилова. − Омск, 2004.
  2. Гаврилова Н.Б. Современные аспекты технологии молочных и молокосодержащих продуктов с пролонгированными сроками хранения / Н.Б. Гаврилова, Е.Н. Вокорина, Н.П. Жданеева, К.М. Симонова. − Омск, 2007.
  3. Крусь Ш.Н. Методы исследования молока и молочных продуктов / Ш.Н. Крусь, А.М. Шалыгина, З.В. Волокита. − М., 2000.
  4. Sancho F., Lambert Y., Demazeau G., Largeteteau A., Bouvier J.−M., & Narbonne J.−F. Effect of ultra−high hydrostatic pressure on hydrosoluble vitamins, Journal of Food Engineering 39 (1999), 247−253.
  5. Sierra I., Vidal−Valverde C., & Loґpez−Fandin~o R. Effect of high pressure on vitamin B1 and B6 content of milk. Milchwissenschaft 55 (2000), 365−367.

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