Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting

Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting

The analysis of modern concepts of the use of hydrocolloids for the stabilization of mashed products of plant origin in the freezing – storage – defrosting circle is given. The effect of hydrocolloids on the structure of vegetable purees using the example of xanthan gum, starch and inulin was stud...

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Bibliographic Details
Main Authors: Albert H.-H. Nugmanov, Panagiotis Hadjisimu, Lyubov M. Titova, Igor Yu. Aleksanyan, Maria M. Shamova
Format: Article
Language:English
Published: Kemerovo State University 2018-12-01
Series:Foods and Raw Materials
Subjects:
Hydrocolloids
vegetable purees
frost
puree texture
inulin
Online Access:http://jfrm.ru/?page=archive&jrn=12&article=9

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