Please use this identifier to cite or link to this item:
https://repo.btu.kharkov.ua//handle/123456789/7966| Title: | Food technology using structurants |
| Authors: | Pertsevoy, F. Gurskyi, P. Ladyka, V. Ianchik, M. Krapivnytska, I. Omelchenko, S. Bredykhin, V. Kis, V. Marenkova, T. Garncarek, Z. |
| Keywords: | thickeners;confectionery;cocoa beans;marmalade products;pastilles;forming agents |
| Issue Date: | 2021 |
| Publisher: | Kharkiv : Dissa+ |
| Citation: | Food technology using structurants : the Monograph / under the editorship of Gursky P.V., Pertsevoy F.V. Kharkiv : Dissa+, 2021. 252 p. |
| Abstract: | The main raw materials of confectionery are sugar, molasses, cocoa beans, nuts, fruit and berry semi-finished products, wheat flour, starch, fats, which account for 90% of all raw materials. Additional raw materials that give confectionery piquancy, aesthetic appearance, improve the structure, extend the shelf life are jelly formation agents, food acids and dyes, flavors and emulsifiers, foaming and moisture-retaining additives, etc. |
| URI: | https://repo.btu.kharkov.ua//handle/123456789/7966 |
| ISBN: | 978-617-7927-44-9 |
| Appears in Collections: | Монографії |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Food technology_Monograph_2021.pdf | 4.5 MB | Adobe PDF | View/Open |
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