[Development of the technology of fruit and vegetable nectars of a stable consistency]
1998
Bocharova, O.V. (Odessa State Acad. of Food Technologies (Ukraine))
New methods of blending fruit and vegetable juices, for instance, carrot-pumpkin-apple ones, are developed. The model of juice's mycella structure is suggested. The dependence of the juice consistency stability on its electrokinetic potential is substantiated. The procedure of determining quantitative limits of compatibility of the juices blended is created. As a result, new scientific approach to the process of blending is worked out
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Библиографическая информация
Нумерация страниц
161 p.
Другие темы
Propriete colloidale; Modele mathematique; Epargne; Modelos matematicos; Melange; Propiedades fisicoquimicas; Tecnologia apropiada; Jus de legume; Tecnologia de los alimentos; Technologie appropriee; Ingredient; Propriete physicochimique
Язык
Русский
Примечание
Summaries (En, Ru, Uk)
108 ref.; 33 ill.; 16 tables
Переведенный заголовок
Razrabotka tekhnologii fruktovo-ovoshchnykh nektarov stabil'noyi konsistentsii
Тип
Summary; Thesis; Non-Conventional; Bibliography
2000-08-15
AGRIS AP
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