Zobrazeno 1 - 10
of 36
pro vyhledávání: '"cryoscopic temperature"'
Publikováno v:
Foods and Raw Materials, Vol 11, Iss 2, Pp 300-308 (2023)
Fresh fermented milk products have a limited shelf life that can be extended by vacuum freeze-drying. Cryoprotectants are used to increase the survival of lactic acid microorganisms during freeze-drying. The most effective cryoprotectants are those o
Externí odkaz:
https://doaj.org/article/09600ceb3c794b1e89d972a2a3487b5b
Publikováno v:
Вестник Дагестанского государственного технического университета: Технические науки, Vol 50, Iss 1, Pp 24-32 (2023)
Objective. The present article discusses the issue of modeling the duration of the refrigeration effect on a food product using the example of raw lean meat.Method. The duration of the refrigeration effect consists of two stages: cooling and freezing
Externí odkaz:
https://doaj.org/article/fd6c7a7759114e769a88a46865846a4a
Publikováno v:
Техника и технология пищевых производств, Vol 52, Iss 3, Pp 526-535 (2022)
Sweetened condensed milk is a popular food in various climatic zones, including those regions where average winter temperature falls below –30°C. Such low temperatures can trigger crystallization because they disrupt the native structure of biopol
Externí odkaz:
https://doaj.org/article/73e75f2ed60f47e8a5e2bd8dcee04f11
Publikováno v:
Пищевые системы, Vol 4, Iss 3, Pp 164-171 (2021)
Nowadays the functional ice cream production keeps developing. Due to that the traditional composition of the ice cream is amended. In case of substitution of the low molecular weight nutrients (sucrose, lactose and mineral salts of dry skimmed milk
Externí odkaz:
https://doaj.org/article/a276c8b992d34b82bd82f2520b0b1ab7
Publikováno v:
Техника и технология пищевых производств, Vol 51, Iss 3, Pp 604-614 (2021)
Introduction. As functional products with a low glycemic index are becoming more and more popular, sucrose is gradually leaving food formulations. Glucose-fructose syrups (GFS) serve as substitutes for sucrose because they have a low glycemic index.
Externí odkaz:
https://doaj.org/article/c3358fd075814e7397813dfc9bc759cb
Publikováno v:
Омский научный вестник, Vol 1 (169), Pp 11-16 (2020)
The article shows that when designing a remover system for conveyor lines of the food industry it is necessary to consider all stages of the technological process. Thermodynamic calculations showing the effect of the degree of crystallization of w
Externí odkaz:
https://doaj.org/article/8ff4fb8f7d7a430b9ed0ac377b8792a9
Autor:
Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, Anna Kamińska-Dwórznicka
Publikováno v:
Molecules, Vol 28, Iss 7, p 2924 (2023)
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopi
Externí odkaz:
https://doaj.org/article/fdce24f0ca7a4f3d9257a0fc40d88e5d
Akademický článek
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Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 2 (2019)
The purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different value
Externí odkaz:
https://doaj.org/article/fffa8bab2cb34c8ca9b8332fa5093507
Akademický článek
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