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Mesedez, erabili identifikatzaile hau item hau aipatzeko edo estekatzeko: http://elartu.tntu.edu.ua/handle/lib/37387
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DC eremuaBalioaHizkuntza
dc.contributor.authorСтадник, Ігор Ярославович-
dc.contributor.authorБалабан, Степан Миколайович-
dc.date.accessioned2022-02-18T19:14:20Z-
dc.date.available2022-02-18T19:14:20Z-
dc.date.issued2021-04-12-
dc.date.submitted2021-02-12-
dc.identifier.citationStadnyk I. THE EFFECT OF DRY DEMINERALIZED WHEY (DDW) AND COCONUT OIL ON THE RHEOLOGICAL CHARACTERISTICS OF THE LEGUME BUTTER [Текст] / I. Stadnyk, V. Piddubnuy, M. Kravchenko, L. Rybchuk, S. Balaban, T. Veselovska // Potravinarstvo Slovak Journal of Food Sciences. vol. 15, 2021, - p. 318-32. https://doi.org/10.5219/1578 - Текст: англ. - Бібліогр.: 36 назв.elovskauk_UA
dc.identifier.isbn1337-0960-
dc.identifier.urihttp://elartu.tntu.edu.ua/handle/lib/37387-
dc.description.abstractThis article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of oppositely directed processes in the enzymatic destruction of the residual cellular structure and spontaneous aggregation of protein particles into the spatial structure due to gradual dehydration of the system was carried out.uk_UA
dc.format.extent318-329-
dc.language.isoenuk_UA
dc.subjectlegume butter; dry whey powder; bean;uk_UA
dc.subjectrheological properties; modelinguk_UA
dc.titleTHE EFFECT OF DRY DEMINERALIZED WHEY (DDW) AND COCONUT OIL ON THE RHEOLOGICAL CHARACTERISTICS OF THE LEGUME BUTTERuk_UA
dc.typeArticleuk_UA
dc.rights.holderСтадник І. Я., Балабан С. М.uk_UA
dc.format.pages12-
dc.relation.references1. Arseneva, T. P., Baranova, Y. V. 2007. Osnovnye veshchestva dlia obohashchenyia produktov pytanyiauk_UA
dc.relation.references(Essential Substances for Eating Foods). Pyshchevaia promyshlennost, vol. 1, p. 6-8.uk_UA
dc.relation.references2. Avdeyeva, L. Y. 2003. Improvement of the technology of combined meat products with vegetable proteins :uk_UA
dc.relation.referencesdissertation theses. Kiev, Ukraine, 234 p.uk_UA
dc.relation.references3. Bachinska, J. 2017. The Use of Alternative Raw Material in Production of Pastry Products as a Progressiveuk_UA
dc.relation.referencesDirection in Creating the Products of High Biological ValuePath o fScience. International Electronic Scientificuk_UA
dc.relation.referencesJournal, vol.3, no. 2, р. 71-79.uk_UA
dc.relation.references4. Balia, L. V. 2011. Commodity science characteristics of white grain beans. Progressive technology anduk_UA
dc.relation.referencestechnologies offood production, restaurant and hotel economy and trade.Economic strategy and prospects foruk_UA
dc.relation.referencesthe development of trade and services, p. 3.uk_UA
dc.relation.references5. Balia, L. V. 2013. Improving the quality of canned beans in the fruit and vegetable sauce : dissertation theses.uk_UA
dc.relation.referencesKharkov, Ukraine, 19 p.uk_UA
dc.contributor.affiliationТернопільський національний технічний університет, вул. Руська, 56, м.Тернопіль, 46001 (UA)uk_UA
dc.citation.journalTitlePotravinarstvo Slovak Journal of Food Sciences-
dc.coverage.countrySKuk_UA
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