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Information × Registration Number 0217U006175, 0114U006540 , R & D reports Title Scientific basic for ensuring that application processing stability of disperse systems for the production of food product obtained by industrial methods popup.stage_title Head Grinchenko Olga, Registration Date 21-02-2017 Organization Kharkiv State University of Food Technology and Trade popup.description2 The analysis of existing product technologies with heterogeneous structure - emulsion, foam, whipped emulsion. It justifies the use of surfactants and stabilizers structure, providing reception of the product with desired properties. By determining the physico-chemical parameters determined the effect of prescription components. The technologies for the production of heterogeneous structure, in particular, whipped emulsion - semi-finished with cocoa butter, semi-finished whipped, cake with corn flour products, is a dilute suspension - sauces fruit and concentrated, cottage cheese and oil encapsulated that they are structurally emulsion. The scientific bases of technology products that can be produced by industrial methods. Based on the research results developed fundamental, technological schemes of production or model Product Description popup.authors Андрєєва С.С. Ботштейн Б.Б. Горальчук А.Б. Гринченко Н.Г. Гринченко О.О. Журавльов С.В. Колеснікова М.Б. Коротаєва Є.О. Котляр О.В. Лісовська Т.О. Мряченко Н.В. Нагорний О.Ю. Неклеса О.П. Нечепуренко К.Б. Омельченко С.Б. Пивоваров Є.П. Пивоваров П.П. Плотнікова Р.В. Тютюкова Д.О. Черемська Т.В. Чорна Н.В. Юрченко С.Л. popup.nrat_date 2020-04-02 Close