Development of technology of sauces with functional ingredients for restau-rants

Development of technology of sauces with functional ingredients for restau-rants

Currently, the creation of a range of new products that improve human nutritional status is a timely and urgent problem facing scientists in the food industry. In food technology it is effective to use functional ingredients that have enhanced protective and improved technological properties. It is...

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Bibliographic Details
Main Authors: T. Lebedenko, G. Krusir, H. Shunko, H. Korkach
Format: Article
Language:English
Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2021-04-01
Series:Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Subjects:
sauce, plant phospholipids, flax seed mucilage, rheological characteristics, effective viscosity, antioxidant activity, organoleptic properties
Online Access:https://nvlvet.com.ua/index.php/food/article/view/4146

Internet

https://nvlvet.com.ua/index.php/food/article/view/4146

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