INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION

INNOVATIVE ENCAPSULATION TECHNOLOGY OF FOOD SYSTEMS USING A BY-PRODUCT OF DAIRY PRODUCTION

Currently, promising innovative direction in the food production technology is the use of techniques of "molecular gastronomy", allowing to modify the consumer properties of traditional foods. One of the techniques of this direction is the technology of "spherification" - the pro...

Full description

Bibliographic Details
Main Authors: Zhuravlev R.A., Tamova M.Y., Bugayets N.A., Poznyakovskiy V.M., Penov N.D.
Format: Article
Language:English
Published: Kemerovo State University 2017-06-01
Series:Foods and Raw Materials
Subjects:
Capsulation
sodium alginate
milk whey
calcium alginate
Online Access:http://jfrm.ru/ru/index.php?page=archive&jrn=9&article=9

Similar Items

Similar Items