Journal
Processes and equipment for food production
UDK641.8:637.352
Issue:1 (15)
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Quality of mineral structure of dishes from cottage cheese of a functional purpose
Annotation
The structure macro - and microcells of dishes from cottage cheese of a functional purpose for a food of children of preschool age is studied. The increase in the content of calcium, potassium, phosphorus, magnesium, iron, selenium and other mineral elements as a part of studied samples is proved.
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Articles in current issue
- Definition of meat-mincing systems parameters «conditional cohesion»
- For non-Newtonian fluid in a screw press
- Use the results of rotational viscometry wheat dough in the calculations of pipelines
- Express analysis of technological parameters of loose foodstuff
- Technology of meat products from biotechnologically modified raw materials
- Modeling of the interaction flow food mixture with element worker cameras of the device
- Effect of antioxidants in the woody tissue of fruit and berry plants in the winter and spring on the cold storage of the harvested crop
- Investigation of the heat treatment process of sausages by infrared radiation
- Using spherification technique in product technologies at restaurants
- Project technology of gero-dietetical smoothie on basis of oat seed grit and cellulose moisture content estimation
- Water state influence on the physicochemical properties of plant tissue and its natural decrease of the mass during cold storage
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- Calculation method of density and heat of vaporization of carbon dioxide
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- Evaluation of power consumption of mixing, based on twolayer turbulence model
- Technology of croquettes with dietary supplements and fillings
- Developing laser location devices for mechatronical equipment of food productions
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- Rationale for the recommendation on the use of functional and technological additives in herring preserves production
- Lactate containing food additive «Dilaktin Forte Plus» for processing the poultry meat