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Information × Registration Number 0223U002538, 0120U100868 , R & D reports Title Implementation of resource-saving methods of modification of functional and technological characteristics of whey in food technology of the intended purpose popup.stage_title Head Bandura Uliana G., Кандидат технічних наук Registration Date 22-02-2023 Organization National university of food technologies popup.description2 The object of the research is resource-saving technologies of processing, enrichment and modification of the functional and technological properties of milk whey using nanocomposites, trace elemental fortifiers, vegetable and animal raw materials for food products, including those for the intended purpose. The subject of the research is milk whey, other animal and vegetable raw materials, target microelement enrichments, complex mixtures based on them, as well as patterns that occur in the process of storage, concentration, and modification of milk whey for food products and semi-finished products, including those for the intended purpose. The purpose of the work is the scientific substantiation of the methods of target modification of the functional and technological properties of whey and the development of resource-saving technologies for its use in combination with protein-containing plant and animal raw materials and trace elemental fortifiers for targeted food products. The project is aimed at the scientific substantiation of the methodological foundations of the implementation of methods of the full cycle of whey processing and the development of innovative technologies for its use for food products, including for targeted purposes. Based on a combination of technological, economic and social aspects, the latest methods of whey concentration, technologies of its use with plant and animal raw materials, as well as targeted enrichments were used, developed and improved in the work. Based on the effective use of technological fillers and taking into account their synergistic interactions with each other and with whey, technological multifunctional mixtures based on whey were developed to improve the functional and technological characteristics of whey and expand the possibilities of its use in food production technologies. Product Description popup.authors Bass Oksana O. Belemets Tetiana O. Krasulya Olena O Kurmach Mykhailo M. Mykhalevych Artur Sapiga Viktoria Sviatnenko Roman Serhiiovych Fursik Oksana Petrivna Shevchenko Anastasia O Schpak Vladuslav popup.nrat_date 2023-02-22 Close