Improvement of curd mass production technology
The article is devoted to the improvement of the curd mass production technology developed by the authors earlier, in particular, the selection of the fruit component to be added to the product to improve its nutritional qualities. Besides, the organoleptic and physicochemical characteristics of the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/60/e3sconf_tpacee2021_02014.pdf |
| _version_ | 1818886185976594432 |
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| author | Gerber Yuri Oshchepkova Ekaterina Gavrilov Alexander Ermolin Dmitry |
| author_facet | Gerber Yuri Oshchepkova Ekaterina Gavrilov Alexander Ermolin Dmitry |
| author_sort | Gerber Yuri |
| collection | DOAJ |
| description | The article is devoted to the improvement of the curd mass production technology developed by the authors earlier, in particular, the selection of the fruit component to be added to the product to improve its nutritional qualities. Besides, the organoleptic and physicochemical characteristics of the proposed product have been evaluated and its fatty acid composition has been analyzed in order to confirm the beneficial properties of the curd under consideration. The relevance and novelty of the topic lies in the use of a fruit component that has not been previously used in such technologies, as well as in the creation of the product having a balanced content of nutrients, vitamins, and antioxidants. |
| first_indexed | 2024-12-19T16:17:20Z |
| format | Article |
| id | doaj.art-2066a5b97f8547649667b166ba25c01e |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-19T16:17:20Z |
| publishDate | 2021-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-2066a5b97f8547649667b166ba25c01e2022-12-21T20:14:35ZengEDP SciencesE3S Web of Conferences2267-12422021-01-012840201410.1051/e3sconf/202128402014e3sconf_tpacee2021_02014Improvement of curd mass production technologyGerber Yuri0Oshchepkova Ekaterina1Gavrilov Alexander2Ermolin Dmitry3Agrotechnological Academy, V. I. Vernadsky Crimean Federal UniversityAgrotechnological Academy, V. I. Vernadsky Crimean Federal UniversityAgrotechnological Academy, V. I. Vernadsky Crimean Federal UniversityAgrotechnological Academy, V. I. Vernadsky Crimean Federal UniversityThe article is devoted to the improvement of the curd mass production technology developed by the authors earlier, in particular, the selection of the fruit component to be added to the product to improve its nutritional qualities. Besides, the organoleptic and physicochemical characteristics of the proposed product have been evaluated and its fatty acid composition has been analyzed in order to confirm the beneficial properties of the curd under consideration. The relevance and novelty of the topic lies in the use of a fruit component that has not been previously used in such technologies, as well as in the creation of the product having a balanced content of nutrients, vitamins, and antioxidants.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/60/e3sconf_tpacee2021_02014.pdf |
| spellingShingle | Gerber Yuri Oshchepkova Ekaterina Gavrilov Alexander Ermolin Dmitry Improvement of curd mass production technology E3S Web of Conferences |
| title | Improvement of curd mass production technology |
| title_full | Improvement of curd mass production technology |
| title_fullStr | Improvement of curd mass production technology |
| title_full_unstemmed | Improvement of curd mass production technology |
| title_short | Improvement of curd mass production technology |
| title_sort | improvement of curd mass production technology |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/60/e3sconf_tpacee2021_02014.pdf |
| work_keys_str_mv | AT gerberyuri improvementofcurdmassproductiontechnology AT oshchepkovaekaterina improvementofcurdmassproductiontechnology AT gavrilovalexander improvementofcurdmassproductiontechnology AT ermolindmitry improvementofcurdmassproductiontechnology |