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Journal articles on the topic 'Functional and technological properties'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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1

Kolpakova, V. V., L. V. Chumikina, L. I. Arabova, D. N. Lukin, А. F. Topunov, and Е. I. Тitov. "FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN." Food and Raw Materials 4, no. 2 (2016): 48–57. http://dx.doi.org/10.21179/2308-4057-2016-2-48-57.

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2

Saarela, Maria, Gunnar Mogensen, Rangne Fondén, Jaana Mättö, and Tiina Mattila-Sandholm. "Probiotic bacteria: safety, functional and technological properties." Journal of Biotechnology 84, no. 3 (2000): 197–215. http://dx.doi.org/10.1016/s0168-1656(00)00375-8.

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3

N., Kamsulina, Zhelieva T., and Pavlova О. "STUDY OF SUNFLOWER FUNCTIONAL AND TECHNOLOGICAL PROTEIN PROPERTIES." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 2(30) (December 25, 2019): 24–35. https://doi.org/10.5281/zenodo.3592823.

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<em>The severe shortage of products rich in protein in the human diet leads to an intensive technological development of meat industry production that includes the optimal combination of both meat and non-meat vegetable protein-containing nutritives resulting in high-quality food. On this account, domestic meat producers are considering more and more often food protein derived from sunflower seeds as a source of vegetable protein. Due to the sunflowers having a high content of biologically complete proteins that have a wide range of functional and technological properties, the matter of sunflo

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Sharma, Vipul, Suneel Kumar, Kumbam Lingeshwar Reddy, Ashish Bahuguna, and Venkata Krishnan. "Bioinspired Functional Surfaces for Technological Applications." Journal of Molecular and Engineering Materials 04, no. 01 (2016): 1640006. http://dx.doi.org/10.1142/s2251237316400062.

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Biological matters have been in continuous encounter with extreme environmental conditions leading to their evolution over millions of years. The fittest have survived through continuous evolution, an ongoing process. Biological surfaces are the important active interfaces between biological matters and the environment, and have been evolving over time to a higher state of intelligent functionality. Bioinspired surfaces with special functionalities have grabbed attention in materials research in the recent times. The microstructures and mechanisms behind these functional biological surfaces wi

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Kudriashev, Leonid S., Olga A. Kudriasheva, Sergey L. Tikhonov, and Natalia V. Tikhonova. "FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF ANIMAL PROTEIN COMPLEX." Bulletin of the South Ural State University Series Food and Biotechnology 5, no. 2 (2017): 17–24. http://dx.doi.org/10.14529/food170203.

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6

Kochubei-Lytvynenko, Oksana, Olha Yatsenko, Nataliia Yushchenko, and Ulyana Kuzmyk. "INVESTIGATION OF FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF SOYA PROTEIN." EUREKA: Life Sciences 5 (September 28, 2018): 39–43. http://dx.doi.org/10.21303/2504-5695.2018.00716.

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There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term. There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature pro

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7

Lante, Anna, Elisa Canazza, and Paolo Tessari. "Beta-Glucans of Cereals: Functional and Technological Properties." Nutrients 15, no. 9 (2023): 2124. http://dx.doi.org/10.3390/nu15092124.

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β-glucans are a polymeric dietary fiber characterized by β-(1,3) and β-(1,4) glycosidic bonds between glucose monomers. They are often used as thickeners, stabilizers, and fat substitutes in foods. The functional and technological quality of β-glucans is attributed to their origin/source, molecular weight, and structural properties. In particular, physical treatments such as drying, cooking, freezing, and refrigeration influence their molecular, morphological, and rheological characteristics. In addition to their useful technical qualities, β-glucans are recognized for their numerous beneficia

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8

Korneeva, O. S., L. I. Vasilenko, O. L. Meshcheryakova, A. A. Berestovoy, and M. M. Isuwa. "Hemp protein: obtaining and functional and technological properties." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 2 (2023): 170–77. http://dx.doi.org/10.20914/2310-1202-2023-2-170-177.

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The aim of this work was to determine the structural and functional characteristics of the two main hemp seed proteins, water-soluble albumin and salt-soluble globulin and alkali-soluble glutelin. The extract of 0.1 M CaCl2 protein meal of hemp seeds was subjected to sequential extraction to obtain three fractions: albumin in the aqueous phase and globulin (edestin) and glutelin in the salt phase at pH-9.0. Data on the amino acid composition showed the presence of an increased content of aromatic and hydrophobic residues in the globulin fraction. Gel electrophoresis showed that the albumin fra

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9

Zhukov, Arcady, Paula Corte-Leon, Lorena Gonzalez-Legarreta, et al. "Advanced functional magnetic microwires for technological applications." Journal of Physics D: Applied Physics 55, no. 25 (2022): 253003. http://dx.doi.org/10.1088/1361-6463/ac4fd7.

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Abstract Several routes allowing the development of low-cost magnetic microwires coated by insulating, flexible, and biocompatible glass coating with tunable magnetic properties are overviewed. Amorphous microwires can present excellent magnetic softness, the giant magnetoimpedance (GMI) effect, and fast domain wall (DW) propagation. A high GMI effect, obtained even in as-prepared Co-rich microwires, can be further improved by appropriate heat treatment (including conventional annealing, stress-annealing, and Joule heating). Although as-prepared Fe-rich amorphous microwires exhibit a low GMI r

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10

Kurbanova, Marina, Roman Voroshylin, and Sofya Zubenko. "Functional and technological properties of hydrocolloids: A comparative analysis." BIO Web of Conferences 64 (2023): 01014. http://dx.doi.org/10.1051/bioconf/20236401014.

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Hydrocolloids render certain properties to food products. Hydrocolloids are different in nature, but all of them can form colloidal solutions with designed properties. The market offers a wide range of animal and vegetable hydrocolloids. For instance, gelatin is in high demand in the food industry because its functional and technological properties make it possible to develop foods with particular technological characteristics. Gelatin is also used in pharmacy and biotechnology. This article introduces a comparative analysis of functional and technological properties of animal hydrocolloids ob

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11

Dementeva, Natalia V., and Valery D. Bogdanov. "Investigation of functional and technological properties of crushed milts." Izvestiya TINRO 185, no. 2 (2016): 277–84. http://dx.doi.org/10.26428/1606-9919-2016-185-277-284.

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Fresh milts of salmon, cod, and herring possess high technological properties which are lowered in the processes of freezing and storage. The lowering is insignificant in the first month of storage but becomes more essential after two months of storage, in particular for the milt of cod. One of these properties is a high emulsifying ability. Stability of the emulsion systems with use of milt depends on the fish species, freshness of the raw materials, and preliminary thermal processing: the emulsions with milt of salmon have higher stability relative to the milts of other species and the unpro

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12

Povarova, Natalia, and Liudmyla Melnyk. "Functional-technological properties of protein composite of animal origin." Ukrainian Food Journal 7, no. 3 (2018): 443–52. http://dx.doi.org/10.24263/2304-974x-2018-7-3-9.

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13

Radu, Oxana, Eugenia Covaliov, and Tatiana Capcanari. "Technological properties and functional food potential of oilseed cakes." Ukrainian Food Journal 13, no. 2 (2024): 287–302. http://dx.doi.org/10.24263/2304-974x-2024-13-2-7.

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14

Binetti, A., M. Carrasco, J. Reinheimer, and V. Suárez. "Yeasts from autochthonal cheese starters: technological and functional properties." Journal of Applied Microbiology 115, no. 2 (2013): 434–44. http://dx.doi.org/10.1111/jam.12228.

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15

Koroma, Ibrahim, Svetlana Vasilievna Zolotokopova, Bogdan Evgenievich Kovenkin, and Elizaveta Sergeevna Pyanova. "Functional and technological properties of dry fish vegetable concentrates." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2023, no. 3 (2023): 113–18. http://dx.doi.org/10.24143/2073-5529-2023-3-113-118.

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The studies of the functional and technological properties of dry fish-vegetable concentrates (DFVC) justifing the technology of their use in food products are presented in the article. The important functional and technological properties that determine the consistency of products obtained by using dry concentrates are the degree of swell-ing and the kinematic viscosity of the mixtures. The samples for the study were dry fish vegetable concentrates from Sardinella (S. maderensis) based on minced fish fillet, minced fish fillet with carrots, minced fish fillet with corn flour and minced fish f

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16

Melnikova, E. I., E. B. Stanislavskaia, and E. D. Shabalova. "Functional and technological properties of thermostable whey protein concentrate." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 2 (2022): 52–56. http://dx.doi.org/10.20914/2310-1202-2022-2-52-56.

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The article presents information on the functional and technological properties of whey protein microparticulate powders of various compositions. The particles of the microparticulate had similar external characteristics, as well as close sizes. The average particle diameter of MWP 60 was 69.9 µm, that of MWP 80 was 66.5 µm. The microparticulate samples were characterized by good wettability and dispersibility. The solubility index of MWP 60 was lower than that of MWP 80, which is due to the high content of highly soluble lactose in its composition. Both objects of research belonged to "light"

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17

Melnikova, E. I., and E. B. Stanislavskaya. "Milk protein concentrates: functional and technological properties and application." DAIRY INDUSTRY, no. 11 (2022): 28–30. http://dx.doi.org/10.31515/1019-8946-2022-11-28-30.

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18

Vasilenko, Z. V., E. N. Kucherova, and T. V. Trofimenko. "FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF RAPESEED CAKE OF BELARUSIAN SELECTION." MECHANICS & TECHNOLOGIES, no. 3 (September 30, 2023): 6–17. http://dx.doi.org/10.55956/gyab4234.

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The functional and technological properties of rapeseed cake of Belarusian selection are investigated. The presented data on the water-retaining, fat-retaining abilities, swelling of rapeseed cake allow us to consider them as effective regulators of the technological properties of food products.

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19

Mirzapour-Kouhdasht, Armin, Marzieh Moosavi-Nasab, Reza Yousefi, and Jong-Bang Eun. "Bio/multi-functional peptides derived from fish gelatin hydrolysates: Technological and functional properties." Biocatalysis and Agricultural Biotechnology 36 (September 2021): 102152. http://dx.doi.org/10.1016/j.bcab.2021.102152.

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20

Dzyundzya, Oksana, Valentyna Burak, Alexander Averchev, et al. "INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF POWDER OF EGGPLANTS." EUREKA: Life Sciences 5 (September 28, 2018): 22–29. http://dx.doi.org/10.21303/2504-5695.2018.00723.

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The aim of the article is to study and to generalize technological properties of eggplant powder, produced by infrared drying at temperatures 50-60 ºС. The results of the conducted complex of studies reflect main technological and consumption properties of the received puree that plays an important role at creating new culinary products. So, for studying technological properties of food eggplant powder, there was considered the complex of base functional-technological properties of powder, produced by infrared drying. For finding optimal conditions of rehydration of eggplant powders, there was

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21

Silva, Jéssyca Santos, Clarissa Damiani, Thays Lorrayne Lavrinha e. Silva, et al. "Nutritional characterization and technological functional properties of marolo pulp flour." Research, Society and Development 9, no. 4 (2020): e51942826. http://dx.doi.org/10.33448/rsd-v9i4.2826.

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The flour from the pulp of marolo (Annona crassiflora Mart.) is an important source of fiber, however, its use as a food ingredient requires investigation as to its functionality. Thus, this work aimed to evaluate the physical, chemical, nutritional and technological functional properties of the flour obtained from the pulp of marolo, thus verifying its potential application in food products. The analyzes performed on the flour were proximal composition, mineral composition, vitamin C content, total carotenoids, beta-carotene, antioxidant activity and technological functional properties. The f

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22

Hailu, Yonas, Egon Bech Hansen, Eyassu Seifu, Mitiku Eshetu, Richard Ipsen, and Stefan Kappeler. "Functional and technological properties of camel milk proteins: a review." Journal of Dairy Research 83, no. 4 (2016): 422–29. http://dx.doi.org/10.1017/s0022029916000686.

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This review summarises current knowledge on camel milk proteins, with focus on significant peculiarities in protein composition and molecular properties. Camel milk is traditionally consumed as a fresh or naturally fermented product. Within the last couple of years, an increasing quantity is being processed in dairy plants, and a number of consumer products have been marketed. A better understanding of the technological and functional properties, as required for product improvement, has been gained in the past years. Absence of the whey protein β-LG and a low proportion of к-casein cause diffe

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23

HONCHAR, Ye R. "YEAST IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES." Biotechnologia Acta 17, no. 3 (2024): 5–15. http://dx.doi.org/10.15407/biotech17.03.005.

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Sourdough are unique microbiological systems with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product. Aim. To analyze scientific data regarding the importance of yeasts in shaping the properties of sourdough and final products. Methods. Ssearching and analyzing the relevant scientific literature, systematizing, and summarizing the results of available publications. Results. It was highlighted the signific

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24

Melnikova, E. I., E. V. Bogdanova, and D. A. Paveleva. "Chemical composition, functional and technological (processing) properties of whey ingredients." IOP Conference Series: Earth and Environmental Science 845, no. 1 (2021): 012017. http://dx.doi.org/10.1088/1755-1315/845/1/012017.

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Abstract The growth in volumes of the milk whey manufacturing has revealed the new field of processing, such as dry whey ingredients production. The authors have made investigations of chemical composition, functional and technological (processing) properties of whey protein concentrates with protein of 35, 55, 80 % in dry matter, whey protein hydrolysate and cheese whey permeate. We used standard methods, generally accepted in research practice. The chemical composition of the tested samples has been determined, including their rehydration properties in terms of wettability, dispersibility an

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25

Коротаєва, Євгенія Олександрівна, Ольга Павлівна Неклеса, Ольга Олексіївна Гринченко, and Павло Петрович Пивоваров. "The study of functional-technological properties of encapsulated vegetable oils." Eastern-European Journal of Enterprise Technologies 6, no. 10(77) (2015): 16. http://dx.doi.org/10.15587/1729-4061.2015.56198.

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26

Sánchez, Borja, Lorena Ruiz, Miguel Gueimonde, Patricia Ruas-Madiedo, and Abelardo Margolles. "Toward improving technological and functional properties of probiotics in foods." Trends in Food Science & Technology 26, no. 1 (2012): 56–63. http://dx.doi.org/10.1016/j.tifs.2012.02.002.

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27

Василенко, З. В., Е. Н. Кучерова, and Т. В. Трофименко. "FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF RAPESEED CAKE OF BELARUSIAN SELECTION." Mechanics and Technologies, no. 3 (September 30, 2023): 6–17. http://dx.doi.org/10.55956/mjob4777.

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Исследованы функционально-технологические свойства жмыха рапсового белорусской селекции. Представленные данные о водоудерживающей, жироудерживающей способностей, набухаемости жмыха рапсового позволяют рассматривать их в качестве эффективных регуляторов технологических свойств пищевых продуктов.

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28

Meteleva, Olga V., and Ludmila I. Bondarenko. "Optimization of Film Composite Functional Properties for Sewing Products." Key Engineering Materials 869 (October 2020): 382–87. http://dx.doi.org/10.4028/www.scientific.net/kem.869.382.

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The process technological parameters of forming a film composite for making heat-protective clothing have been developed. The peculiarities of its application in sewing production are taken into account. The effect of the initial polymer compositions formulation on the formed composites physical-mechanical and technological properties was studied. It has been found that the use of the composite film material developed reduces the compounds permeability of protective clothing.

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29

Nigmetzyanov, R. I., S. K. Sundukov, A. V. Sukhov, D. S. Fatyukhin, and N. V. Lyovushkina. "Technological recommendations for improvement of functional coatings by ultrasound." REPAIR RECONDITIONING MODERNIZATION, no. 8 (2023): 8–12. http://dx.doi.org/10.31044/1684-2561-2023-0-8-8-12.

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The possibilities of using the ultrasonic technologies to improve the operational properties of functional coatings are considered. Technological recommendations for the use of ultrasonic technologies at various stages of coating deposition are proposed.

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30

Venter, B. G., and A. E. J. McGill. "The functional properties, modification and utilization of whey proteins." Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie 5, no. 2 (1986): 98–104. http://dx.doi.org/10.4102/satnt.v5i2.983.

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Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manuf

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31

Sansone, Francesca, Teresa Mencherini, Patrizia Picerno, et al. "Microencapsulation by spray drying of Lannea microcarpa extract: Technological characteristics and antioxidant activity." Journal of Pharmacy & Pharmacognosy Research 2, no. 1 (2011): 100–109. http://dx.doi.org/10.56499/jppres14.029_2.4.100.

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Context: A functional extract from Lannea microcarpa (Lm), possess interesting antioxidant and anti-inflammatory properties. However, the unprocessed dried extract occurs as sticky and low-water-soluble material showing critical properties for industrial applications. The unprocessed dried extract is not always enough stable to preserve its functional properties, also giving practical difficulties for the manufacturing. Aims: This research aimed to produce Lm extract microparticles with enhanced functional stability and technological characteristics by spray-drying. Methods: Lm extract was mic

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Kupczyk, Maciej Jan, and Jędrzej Komolka. "Comparison of properties of cutting edges made of HSS obtained by conventional methods and in powder metallurgy process." Mechanik 90, no. 10 (2017): 826–28. http://dx.doi.org/10.17814/mechanik.2017.10.121.

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Selected fragments of investigations of technological and functional properties of cutting edges made of conventional and sintered high speed steel with similar chemical composition are presented. Investigations of technological and functional properties have comparative character and concern among other things estimation of chemical composition, hardness, structure and durability during toughening steel machining.

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33

B.N.Amanov, Z.M.Amonova, O.R.Qurbonov, and N.Sh.Zakirova. "TECHNOLOGICAL PROPERTIES OF PROTEINS FROM WHEAT BRAN IN BAKERY PRODUCTS." Multidisciplinary Journal of Science and Technology 4, no. 6 (2024): 104–10. https://doi.org/10.5281/zenodo.11524921.

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Protein products from bran have a high fat-binding ability to form an “oil in water” emulsion. In terms of water-binding capacity, bran protein flour is close to full-fat soy flour and surpasses all other protein products in this indicator. In order to create a wide range of food products with controlled composition and nutritional properties for the production of protein products, it is advisable to use raw materials that actually exist in the country - wheat bran. Along with the ability to change the surface tension at the oil-water interface, bran protein products had a similar

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34

Makangali, K., G. Ospankulova, and G. Tokysheva. "COMPARATIVE ANALYSIS OF STRUCTURAL-MECHANICAL AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF ORGANIC AND NON-ORGANIC BEEF FOR SAUSAGE PRODUCTION." Mechanics and Technologies, no. 3 (September 30, 2024): 76–83. http://dx.doi.org/10.55956/qdla7684.

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This study aims to compare the structural-mechanical and functionaltechnological properties of organic and non-organic beef, focusing on parameters such as shear stress and viscosity, to determine their suitability for sausage production. Using a Structurometer ST2, we measured the shear stress and viscosity of longissimus dorsi muscle samples from both organic and non-organic beef. Additionally, the water holding capacity (WHC) was assessed using the Grau-Hamm method, and pH changes were monitored over five days. Our results revealed that organic beef exhibited significantly higher shear stre

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Pukhova, Irina D., Mariya V. Gorbacheva, and Tat’yana V. Sukhinina. "OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF SEMI-FINISHED LEATHER PROPERTIES WITH DIMETHYL SULFOXIDE USE." Technologies & Quality 52, no. 2 (2021): 27–32. http://dx.doi.org/10.34216/2587-6147-2021-2-52-27-32.

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The work is devoted to the study of the possibility of using dimethylsulfoxide (DMSO) in the technology of obtaining a semi-finished leather product to improve its functional and technological properties and to intensify the process of leather production. The semi-finished leather product was prepared according to the traditional (control) and experimental technologies by dipping method. The experimental technology involved the introduction of DMSO into ash, pickle and tannin solutions in various concentrations: 2.0; 2.5; 3.0 % of the weight of the minnow for each operation, as well as in the

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36

Speranza, Barbara, Daniela Campaniello, Clelia Altieri, Milena Sinigaglia, Antonio Bevilacqua, and Maria Rosaria Corbo. "Ultrasonic Modulation of the Technological and Functional Properties of Yeast Strains." Microorganisms 8, no. 9 (2020): 1399. http://dx.doi.org/10.3390/microorganisms8091399.

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This research was aimed at studying the effects of low intensity ultrasound (US) on some technological and functional properties of eight strains of Saccharomyces cerevisiae; namely, growth patterns (growth at 2–5% of NaCl or at 37 °C), autoaggregation and tolerance to simulated gastrointestinal conditions were evaluated. A US treatment was applied at 20% of net power (130 W) by a modulating duration (2–10 min) and pulses (2–10 s). The viable count (4.81–6.33 log CFU/mL) was not affected by US, while in terms of technological traits the effect was strain specific; in particular, for some strai

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37

Vasiliev, A. V., V. V. Vasilyeva, V. N. Khramova, S. V. Shinkareva, and O. A. Knyazhechenko. "Study of the functional and technological properties of boiled ham products." Agrarian-And-Food Innovations 28 (December 28, 2024): 48–57. https://doi.org/10.31208/2618-7353-2024-28-48-57.

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Purpose. Study of functional and technological properties of the developed samples of ham restructured with plant ingredients. Materials and Methods. The objects of the study were samples of minced ham with plant components: pumpkin pulp and spinach. A set of standard and adapted methods, including physicochemical and organoleptic methods, were used to conduct the studies. The experiments were repeated three times. The obtained data were processed statistically. Results. The introduction of pumpkin pulp and spinach into the mince increased the mass fraction of moisture, while affecting the wat

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Vasyukova, A. T., I. U. Kusova, R. A. Edvars, K. V. Lyubimova, A. E. Grigoryan, and N. V. Vasilievich. "Functional and technological properties of meat semi-finished products with BAA." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 2 (2022): 71–77. http://dx.doi.org/10.20914/2310-1202-2022-2-71-77.

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The article presents the basic information about the functional and technological properties of semi-finished meat products with biologically active additives of vegetable powders: fiber, chia seeds, ground black pepper. The choice of a biologically active fiber supplement, chia seeds, for the creation of a meat semi-finished product for functional purposes is substantiated. The moisture-binding, moisture-retaining and fat-retaining abilities of minced meat for the production of meat semi-finished products for functional purposes have been determined and analyzed. The optimal dose of the biolo

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39

Bal-Prylypko, Larysa, Mykola Nikolaenko, Taisiia Volkhova, et al. "The study of functional and technological properties of vegetarian ice cream." Potravinarstvo Slovak Journal of Food Sciences 17 (February 27, 2023): 110–21. http://dx.doi.org/10.5219/1798.

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The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combined with pumpkin fiber, stevia, bananas, pistachios, coconut oil, and coffee beans with different functional and technological properties, rice milk has a purposeful influence on organoleptic and Physico-chemical properties of food products. Accordingly, the expediency of added rice milk (62%) has been determined to optimize vegetarian ice cream's

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Mykhalevych, Artur, Galyna Polishchuk, Magdalena Buniowska-Olejnik, Marta Tomczyńska-Mleko, and Stanisław Mleko. "Functional and technological properties of protein ingredients in whey ice cream." Ukrainian Journal of Food Science 10, no. 2 (2022): 125–35. http://dx.doi.org/10.24263/2310-1008-2022-10-2-3.

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Nepovinnykh, N. V., and O. N. Petrova. "Food hydrocolloids: Classification, functional properties and applications." Food systems 8, no. 1 (2025): 66–72. https://doi.org/10.21323/2618-9771-2025-8-1-66-72.

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Food hydrocolloids are among the most popular ingredients in the food industry. They act as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents, flocculants, and foaming agents. In addition, these compounds are widely used in additive technologies, for production of biodegradable packaging and for encapsulation of biologically active substances, colorants and flavors. Depending on the source, food hydrocolloids are divided into four main categories: hydrocolloids of plant origin, hydrocolloids of animal origin, hydrocolloids of microbial origin, and chemicall

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Burlyaev, V. V., E. V. Burlyaeva, A. I. Nikolaev, and B. V. Peshnev. "FUNCTIONAL MODELING OF CARBON SORBENTS SYNTHESIS CONTROL." Fine Chemical Technologies 14, no. 1 (2019): 39–46. http://dx.doi.org/10.32362/2410-6593-2019-14-1-39-46.

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The formalized model of carbon sorbent synthesis control based on the methodology for functional modeling is constructed. The correlations between the directions of use and the properties of carbon sorbents are revealed. The characteristics that are essential regardless of the direction of use of the sorbent, in particular, sorption properties and strength are identified. The technologies based on the gas-phase method of obtaining carbon material are considered, the analysis of individual stages of the process of obtaining carbon sorbents is carried out. The analysis of the influence of the te

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Orlova, Olga N., Vitaliy S. Mkrtichyan, Ludmila V. Skripnik, and Ludmila V. Krichun. "THE STUDY OF ORGANOLEPTIC AND FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF PORK MUSCLE TISSUE NOR AND PSE AT THE INDUSTRIAL ENTERPRISES OF THE SOUTHERN FEDERAL DISTRICT." Theory and practice of meat processing 3, no. 4 (2018): 49–57. http://dx.doi.org/10.21323/2414-438x-2018-3-4-49-57.

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The paper presents the results of studies of organoleptic (color, consistency, water content) and functional-technological (pH, moisture binding capacity and loss of juice during cooking) properties of muscle tissue of NOR and PSE pork, obtained from animals transported at distances of 50 and 170 km, depending on pre-slaughter preparation. Experimental data of systematization of pork properties and calculation of the quantitative value of meat properties allowed to establish pork belonging to the quality groups NOR and PSE and to form a data bank of organoleptic and functional-technological pa

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Strashynskiy, Ihor, Victoria Grechko, Oksana Fursik, Vasyl Pasichnyi, and Andrii Marynin. "Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties." ScienceRise, no. 6 (December 30, 2021): 11–17. https://doi.org/10.21303/2313-8416.2021.002226.

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The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontroll

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Medeubayeva, Zh, A. Tayeva, I. M. Chernukha, B. Rskeldiyev, D. Tlevlessova, and A. Kapbasova. "The influence of herbal supplement on the functional and technological properties of boiled camel sausage." Journal of Almaty Technological University, no. 2 (June 30, 2023): 62–74. http://dx.doi.org/10.48184/2304-568x-2023-2-62-74.

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This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet. The aim of the research was to study the effect of selected vegetable additives on the functional and technological properties of cooked sausage. The effect of red currant powder on lipid oxidation, the effect of red currant powder and linseed flour on the functional and technological properties of sausages made from combined meat (camel meat, chicken fillet and hump fat) has been studied. Camel meat as a raw

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Alexeeva, T. V., E. S. Popov, L. A. Albycheva, and Yu O. Kalgina. "Effect of biocorrective supplements on functional and technological properties of complex food systems." New Technologies 17, no. 4 (2021): 15–23. http://dx.doi.org/10.47370/2072-0920-2021-17-4-15-23.

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The article presents the results of studies on the effect of a bio-correcting food supplement on functional and technological properties of model liver-based pate systems. The supplement included components that are domestic resource-saving sources with predictable biopotential and consumer properties. The food-fortifying supplement was added to the model pate systems in the amount of 10–30%. The aim of the research is to study the effect of bio-correcting supplement on functional and technological properties of liver pate products. Technology of preparing model minced meat systems, along with

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Renzyaeva, Tamara, Anna Tuboltseva, and Anton Renzyaev. "Various Flours in Pastry Production Technology." Food Processing: Techniques and Technology 52, no. 2 (2022): 407–16. http://dx.doi.org/10.21603/2074-9414-2022-2-2373.

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Cereals and oilseed flours increase the nutritional value of pastry products. Their composition is different from traditional wheat flour, which means their technological properties are also different. The research objective was to study the functional and technological properties of various types of flour to develop a multicomponent powder mix formulation for functional cookies. The research included baking wheat flour of the highest grade, whole-wheat flour, corn flour, semi-skimmed flax flour, and rice flour. The flours and their multicomponent mix were tested for functional and techn

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Emkani, Mehrsa, Bonastre Oliete, and Rémi Saurel. "Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review." Fermentation 8, no. 6 (2022): 244. http://dx.doi.org/10.3390/fermentation8060244.

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Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we

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Strashynskiy, Ihor, Oksana Fursik, Vasil Pasichniy, Andriy Marynin, and Georgіy Goncharov. "THE STUDY OF PROPERTIES OF MINCES IN BOILED SAUSAGES WITH FUNCTIONAL FOOD COMPOSITION USE." EUREKA: Life Sciences 6 (November 30, 2016): 31–36. http://dx.doi.org/10.21303/2504-5695.2016.00238.

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The priority direction of innovative activity of meat-processing enterprises is a production of accessible goods of stable and high quality. The attainment of set aim is provided by introduction of diverse food additives (emulsifiers, stabilizers, stiffeners and so on) that replace the significant part of the main raw material for improvement of its functional-technological properties at creation of food systems. The influence of elaborated functional food composition on functional-technological and structural-mechanical properties of minces in boiled sausages was studied. It was established,

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Vernaza, Maria Gabriela, Márcia Arocha Gularte, and Yoon Kil Chang. "Addition of green banana flour to instant noodles: rheological and technological properties." Ciência e Agrotecnologia 35, no. 6 (2011): 1157–65. http://dx.doi.org/10.1590/s1413-70542011000600016.

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Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10% green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16%), fiber (8.88%) and RS (45.70%), being an attractive raw material for the production of fun

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