Research of preparations of wheat cellulose for application in fish farshevy products
Annotation
Expediency of application of vegetable cellulose in technology of fish farshevy products is proved. Results of researches of functional and technological properties of preparations of wheat cellulose for further application are given in technology of fish farshevy products.
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Articles in current issue
- Classification and evaluation of rheological quality of puff pastries
- Influence of phospholipids and fermental preparations on rheological properties of dough and quality of wafers of a functional purpose
- Effects of the increase of SCC of milk produced in Leningrad region on quantity and composition of milk proteins
- Methods of calculating the unit infrared drying wheat germ
- The study of the temperature field of infrared heating system for drying wheat germ and rye bran
- Freezing and drying of fish method of sublimation
- Method foliation dough the use of rye flour
- Dynamics of phenolic compounds content during storage of potatoes treated with biological preparations
- Action of amino acids processing on a condition of rest of plants, formation of fruits and their refrigerating storage (theoretical provisions)
- Particularities of the influence of the interaction cheese and worker organ in device on fine pulverizing fruit and vegetables
- The intensification of the cooling of boiled sausage products gidroaerozolno-evaporatively method with cyclic overlay electrostatic field (ESP)
- Dynamics of the rheological properties of culinary fat «Vegeta-ble fat» when you change the velocity gradients
- Investigation of rheological properties of a mixture of ice-cream «Butter cream-brulee»
- The influence of cluster structure of water-ethanol mixtures on lipid oxidation, solubility of protein, pH and optical characteristics of pork muscle tissue
- On the stability of motion of the potatoes in the area of optical flaw detection
- Designing of diets for defined groups of people
- Features of technology freezings of gentle berries
- Research of the temperature field’s stack
- Technical decisions in laboratory-scale production of milk whey enriched by B12 vitamin.
- The research of quality of meat laying hens during the refrigeration storage