{"id":1203,"date":"2021-01-15T22:17:47","date_gmt":"2021-01-15T20:17:47","guid":{"rendered":"http:\/\/journals.khnu.km.ua\/vestnik\/?p=1203"},"modified":"2021-03-04T12:40:19","modified_gmt":"2021-03-04T10:40:19","slug":"modern-approaches-to-improving-the-technology-of-emulsion-type-sauces","status":"publish","type":"post","link":"https:\/\/journals.khnu.km.ua\/vestnik\/?p=1203","title":{"rendered":"Modern approaches to improving the technology of emulsion-type sauces"},"content":{"rendered":"

MODERN APPROACHES TO IMPROVING THE TECHNOLOGY OF EMULSION-TYPE SAUCES<\/p>\n

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<\/a> \u0421\u0442\u043e\u0440\u0456\u043d\u043a\u0438: 241-244. \u041d\u043e\u043c\u0435\u0440: \u21162, 2020 (283)<\/strong>
\n\u0410\u0432\u0442\u043e\u0440\u0438:<\/strong>
\n\u0410. Farisieiev, \u0410. Novik, \u041e. Vienko
\nOles Honchar Dnipro National University
\n\u0410.\u0413. \u0424\u0430\u0440\u0456\u0441\u0454\u0454\u0432, \u0413.\u0412. \u041d\u043e\u0432\u0456\u043a, \u041e.\u042e. \u0412\u0456\u0454\u043d\u043a\u043e
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\nDOI:<\/strong> https:\/\/www.doi.org\/10.31891\/2307-5732-2020-283-2-241-244<\/a>
\n\u0420\u0435\u0446\u0435\u043d\u0437\u0456\u044f\/Peer review :<\/strong> 11.05.2020 \u00a0\u0440.
\n\u041d\u0430\u0434\u0440\u0443\u043a\u043e\u0432\u0430\u043d\u0430\/Printed :<\/strong> 10.06.2020 \u0440.<\/p>\n

\u0410\u043d\u043e\u0442\u0430\u0446\u0456\u044f \u043c\u043e\u0432\u043e\u044e \u043e\u0440\u0438\u0433\u0456\u043d\u0430\u043b\u0443<\/strong><\/p>\n

Focusing on healthy eating and the desire to consume environmentally friendly products is the basis for active renewal of the range of sauces produced and sold, as sauces are an integral part of the daily diet. Traditional sauces, which are mainly used for cold dishes, can no longer fully meet the growing needs of the restaurant business, and sauces intended for use in hot form or in the production of hot dishes need to be significantly expanded. At the same time, little attention is paid to improving the consistency of sauces. Therefore, the urgent task of the food industry is research in the direction of developing technologies of mayonnaise sauces, which in addition to improving the nutritional and biological value of finished products will reduce the cost of their production by reducing the content of expensive structuring ingredients.
\nKeywords:<\/strong> emulsion sauces, pectin substances, diversification, nutritional value, biological value.<\/p>\n

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\n\u041a\u043b\u044e\u0447\u043e\u0432\u0456 \u0441\u043b\u043e\u0432\u0430 :<\/strong> \u0435\u043c\u0443\u043b\u044c\u0441\u0456\u0439\u043d\u0456 \u0441\u043e\u0443\u0441\u0438, \u043f\u0435\u043a\u0442\u0438\u043d\u043e\u0432\u0456 \u0440\u0435\u0447\u043e\u0432\u0438\u043d\u0438, \u0440\u043e\u0437\u0448\u0438\u0440\u0435\u043d\u043d\u044f \u0430\u0441\u043e\u0440\u0442\u0438\u043c\u0435\u043d\u0442\u0443, \u0445\u0430\u0440\u0447\u043e\u0432\u0430 \u0446\u0456\u043d\u043d\u0456\u0441\u0442\u044c, \u0431\u0456\u043e\u043b\u043e\u0433\u0456\u0447\u043d\u0430 \u0446\u0456\u043d\u043d\u0456\u0441\u0442\u044c.<\/p>\n

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  23. Dugarova I.K. Kompleksnoe ispolzovanie plodov oblepihi v proizvodstve pishevyh produktov \/ I.K. Dugarova, G.C. Cybikova, I.T. Aleksandrova \/\/ Izvestiya vuzov. Prikladnaya himiya i biotehnologiya. \u2013 2016. \u2013 T. 6. \u2116 3. \u2013 DOI : 10.21285\/2227-2925-2016-6-3-128-134<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    MODERN APPROACHES TO IMPROVING THE TECHNOLOGY OF EMULSION-TYPE SAUCES \u0421\u0423\u0427\u0410\u0421\u041d\u0406 \u041f\u0406\u0414\u0425\u041e\u0414\u0418 \u0414\u041e \u0423\u0414\u041e\u0421\u041a\u041e\u041d\u0410\u041b\u0415\u041d\u041d\u042f \u0422\u0415\u0425\u041d\u041e\u041b\u041e\u0413\u0406\u0407 \u0421\u041e\u0423\u0421\u0406\u0412 \u0415\u041c\u0423\u041b\u042c\u0421\u0406\u0419\u041d\u041e\u0413\u041e \u0422\u0418\u041f\u0423 \u0421\u0442\u043e\u0440\u0456\u043d\u043a\u0438: 241-244. \u041d\u043e\u043c\u0435\u0440: \u21162, 2020 (283) \u0410\u0432\u0442\u043e\u0440\u0438: \u0410. Farisieiev, \u0410. Novik, \u041e. Vienko Oles Honchar Dnipro National University \u0410.\u0413. \u0424\u0430\u0440\u0456\u0441\u0454\u0454\u0432, \u0413.\u0412. \u041d\u043e\u0432\u0456\u043a, \u041e.\u042e. \u0412\u0456\u0454\u043d\u043a\u043e \u0414\u043d\u0456\u043f\u0440\u043e\u0432\u0441\u044c\u043a\u0438\u0439 \u043d\u0430\u0446\u0456\u043e\u043d\u0430\u043b\u044c\u043d\u0438\u0439 \u0443\u043d\u0456\u0432\u0435\u0440\u0441\u0438\u0442\u0435\u0442 \u0456\u043c\u0435\u043d\u0456 \u041e\u043b\u0435\u0441\u044f \u0413\u043e\u043d\u0447\u0430\u0440\u0430 DOI: https:\/\/www.doi.org\/10.31891\/2307-5732-2020-283-2-241-244 \u0420\u0435\u0446\u0435\u043d\u0437\u0456\u044f\/Peer review : 11.05.2020 \u00a0\u0440. \u041d\u0430\u0434\u0440\u0443\u043a\u043e\u0432\u0430\u043d\u0430\/Printed […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[15],"tags":[],"_links":{"self":[{"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/posts\/1203"}],"collection":[{"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1203"}],"version-history":[{"count":3,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/posts\/1203\/revisions"}],"predecessor-version":[{"id":4076,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=\/wp\/v2\/posts\/1203\/revisions\/4076"}],"wp:attachment":[{"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/journals.khnu.km.ua\/vestnik\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}