Innovations in the cheese wayprocessing
- Authors: Mel'nikova E.I.1, Niftaliev S.I.1, Shirunov M.O.1, Melnikova EI1, Niftaliev SI1, Shirunov MO1
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Affiliations:
- Issue: No 1 (2011)
- Pages: 42-43
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322667
- ID: 322667
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Abstract
filtration and reverse osmosis, fermentative lactose hydrolysis and isomerization
of the received galactose carbohydrate in tagatose has been developed.
Keywords
About the authors
Elena Ivanovna Mel'nikova
Email: post@vgta.vrn.ru
Sabukhi Il'ich Niftaliev
Email: post@vgta.vrn.ru
Maksim Olegovich Shirunov
Email: post@vgta.vrn.ru
E I Melnikova
S I Niftaliev
M O Shirunov
References
- Мельникова Е.И., Нифталиев С.И., Ширунов М.О. и др. Новый природный подсластитель - биокорректор пищевых рационов//Известия вузов. Пищевая технология. 2010. № 1.
- Bertelsen H., Jensen B.B., Buemann B. D)tagatose - a novel low)calorie bulk sweetener with prebiotic properties// World Rev Nutr. Diet. 1999. № 85.
- Dekker M. Alternative Sweeteners Third Edition. - USA: Lyn O'Brien Nabors. 2001.
- Helen M. Sweeteners and sugar alternatives in food technology/M.Helen. Blackwell Publishing. 2006. 08.
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