Production of low calorie fat imitator on milk protein basis: set in module
- 作者: Smirnova I.A1, Shtrigul V.K1, Smirnov V.A1
-
隶属关系:
- 期: 编号 2 (2013)
- 页面: 77-78
- 栏目: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327529
- ID: 327529
如何引用文章
详细
Spheric particles from biologically valuable milk proteins were created. The technology comprises regulation of protein particles sizes by starting and interrupting protein molecules coagulation process. The module developed that could be inserted will allow develop milk products with low fat level that are characterized by organoleptic properties usual for traditional full fat analogues.
全文:
参考
- Более половины россиян страдают от ожирения [Электронный ресурс]. -Режим доступа: http://www.rol.ru
- Дьяченко П.Ф. Коагуляция белков молока // тр. ВНИМИ, 1959. Вып. 19.
- Шидловская В.П. Органолептические свойства молока и молочных продуктов: справочник. - М.: Колос, 2000.
- Akoh C.C. Fat replacers // Food technology, 1998. Vol. 52. № 3.
- Dorman E. S. Fat substitute [Электронный ресурс]. - Режим доступа: www.madehow.com/Volume- 2/index.html