Research of processes of swelling of food hydrocolloids for production of the frozen meat chopped products

Zhelevа, T.; Yancheva, M.; Dyrda, Ju.; Samojlenko, S.; Hrynchenko, O.

Please use this identifier to cite or link to this item: https://repo.btu.kharkov.ua//handle/123456789/53242

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DC Field	Value	Language
dc.contributor.author	Zhelevа, T.	-
dc.contributor.author	Yancheva, M.	-
dc.contributor.author	Dyrda, Ju.	-
dc.contributor.author	Samojlenko, S.	-
dc.contributor.author	Hrynchenko, O.	-
dc.date.accessioned	2024-05-20T13:30:17Z	-
dc.date.available	2024-05-20T13:30:17Z	-
dc.date.issued	2014	-
dc.identifier.citation	Zhelevа T., Yancheva M., Dyrda Ju., Samojlenko S., Hrynchenko O. Research of processes of swelling of food hydrocolloids for production of the frozen meat chopped products. Innovative development trends in modern technical sciences: problems and prospects: research articles. 2nd edition. B&M Publishing San Francisco, California, USA, 2014. 56-63 р.	uk_UA
dc.identifier.isbn	10:1941655165	-
dc.identifier.uri	https://repo.btu.kharkov.ua//handle/123456789/53242	-
dc.description.abstract	Kinetic parameters of processes of swelling of food Citri-Fi 100 fiber, gum container and a ksantana in water solutions of electrolytes are determined. It is established that in solutions of electrolytes processes of swelling of Citri-Fi fiber go much more slowly, than in clear water. Existence in mixes food a hydrostake loidov of ksantanovy gum slows down processes of their swell	uk_UA
dc.language.iso	uk_UA	uk_UA
dc.publisher	B&M Publishing San Francisco	uk_UA
dc.subject	food hydrocolloids	uk_UA
dc.subject	fiber	uk_UA
dc.subject	gum	uk_UA
dc.subject	swelling speed	uk_UA
dc.subject	sodium chloride	uk_UA
dc.subject	calcium chloride	uk_UA
dc.subject	chloride acid	uk_UA
dc.title	Research of processes of swelling of food hydrocolloids for production of the frozen meat chopped products	uk_UA
dc.type	Article	uk_UA
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