Rennet coagulation: formation of the milk proteins microparticulates
- Autores: Smirnova I.A1, Shtrigul V.K1, Smirnov D.A1
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Afiliações:
- Edição: Nº 1 (2013)
- Páginas: 42-44
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288273
- ID: 288273
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Resumo
Application of protein fats imitators is considered to be a complex solution of items related with dietetic nutrition. Results of the analysis and investigations demonstrated that rennet coagulation is a rational way to form protein fats imitators with required sizes and shapes of particles.
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Bibliografia
- Гудков А.В. Сыроделие: технологические, биологические и физико-химические аспекты. - М.: ДеЛи принт, 2004.
- Осинцев А.М. Теоретическое и экспериментальное исследование процессов, лежащих в основе свертывания молока. - Кемерово, 2003.
- Dorman E.S. Fat substitute. [Электронный ресурс]. - Режим доступа: www.madehow.com/Volume-2/index.html
- Singer N.S., Moser R.H. Microparticulated proteins as fat substitutes. Low Calorie Foods Handbook: Altschul A.M., Ed., Marcel Dekker, New York, 1993 - chap. 9.
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