Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants

Autor: Pavlyuk, Raisa, Pogarskaya, Viktoriya, Balabai, Ekateryna, Pogarskiy, Aleksey, Stukonozhenko, Tetiana

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 3, № 11 (99) (2019): Technology and Equipment of Food Production; 13-22
Восточно-Европейский журнал передовых технологий; Том 3, № 11 (99) (2019): Технологии и оборудование пищевых производств; 13-22
Східно-Європейський журнал передових технологій; Том 3, № 11 (99) (2019): Технології та обладнання харчових виробництв; 13-22

The paper reports the newly devised method and nanotechnology for production of curd desserts for healthy nutrition. They include the mechanical processing of curd grains accompanied by processes of mechanical activation and non-enzymatic catalysis o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::2561d5aba3c5950e229e3f6aa07ae03d
http://journals.uran.ua/eejet/article/view/169646