THE USE OF PEPTIDES AND HYDROCOLLOIDS IN THE PRODUCTION OF FUNCTIONAL MEAT PRODUCTS
Authors:
1.
Kemerovo State University
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
2.
Russian Federation
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian
Keywords:
hydrocolloids, carrageenan, thickeners, gelling agents, food industry
Abstract (English):
Objective: to evaluate the effect of the properties of hydrocolloids on food, to consider their functions in the food industry and the impact on the human body.
Objective: to evaluate the effect of the properties of hydrocolloids on food, to consider their functions in the food industry and the impact on the human body.
Keywords:
hydrocolloids, carrageenan, thickeners, gelling agents, food industry
hydrocolloids, carrageenan, thickeners, gelling agents, food industry
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3. Mezentseva L.B. Import substitution in the production of food additives / L.B. Mezentseva, T.A. Malakhova //In the collection: materials of the international student scientific conference. 2017.P. 70.
