2018
DOI: 10.15587/1729-4061.2018.140093
|View full text |Cite
|
Sign up to set email alerts
|

Influence of wheat bran on quality indicators of a sour milk beverage

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
3
1
1

Citation Types

0
5
0

Year Published

2019
2019
2024
2024

Publication Types

Select...
6
1

Relationship

2
5

Authors

Journals

citations
Cited by 10 publications
(6 citation statements)
references
References 9 publications
0
5
0
Order By: Relevance
“…The efficiency of hulling is achieved by the surface distribution of the impact energy over the kernel, as opposed to the impact on the hard surface, where the particle is in contact with the deck, causing the breakdown of the seeds (Mushtruk et al, 2022; Yesilyurt et al, 2020; Zanetti et al, 2022). Since the energy is distributed on the surface of the seed, the rate at which it bounces off the deck is much lower than when it hits a hard surface, which means that there is no further impact on the incoming product, which, in turn, preserves the integrity of the kernel and affects the quality of the peeled product (Nagovska et al, 2018).…”
Section: Resultsmentioning
confidence: 99%
“…The efficiency of hulling is achieved by the surface distribution of the impact energy over the kernel, as opposed to the impact on the hard surface, where the particle is in contact with the deck, causing the breakdown of the seeds (Mushtruk et al, 2022; Yesilyurt et al, 2020; Zanetti et al, 2022). Since the energy is distributed on the surface of the seed, the rate at which it bounces off the deck is much lower than when it hits a hard surface, which means that there is no further impact on the incoming product, which, in turn, preserves the integrity of the kernel and affects the quality of the peeled product (Nagovska et al, 2018).…”
Section: Resultsmentioning
confidence: 99%
“…Producers use various dietary fibers widely as a technological ingredient in the food industry [22][23][24]. There is a practice of using of dietary fiber with moisture-retaining power to increase viscosity and enrichment in dairy products (fermented beverages, spreads, cheese products) [25,26].…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%
“…Cryopowders may also act as coloring agents and aromatizers, and also as technological supplements of the natural origin, improving consumption properties of food products. Cryopowders are useful for both children and adults [8,9]. They are obtained from pure natural raw materials (vegetables, berries, fruits, cereals) by the technology of cryogenic sublimation and extra-critical extraction by carbon dioxide (СО 2 ).…”
Section: Introductionmentioning
confidence: 99%
“…Numerous studies, realized under conditions of the scientific laboratory of the department of milk and milk products technology have already considered the expedience of using separate specific biosupplements in the technology of fruit types of oils, fruit kefirs and yogurt [1,5,9,10]. According to the last scientific information, cryopowders are today most complete and most suitable for being used as one or another biosupplement in the composition of food products of the treating-prophylactic destination.…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation