Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin
Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizing their polyphasic structure is relevant....
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2021-10-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.onaft.edu.ua/index.php/foodtech/article/view/2119 |