Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

SEPTEMBER 2011 (published: 01.09.2011)

Number 2(12)

Home > Issue > Research of changes in qualitative characteristics jelly candies in the course of storage

UDC 664.144

Research of changes in qualitative characteristics jelly candies in the course of storage

Denis Leonov

The results of experimental studies on the effect of prescription of ingredients and packaging methods to change the physical and chemical characteristics of jelly candy the course of storage are resulted. It is proved that the use of phytoadjuncts in the production of jelly candies with the functional properties raises stability of their qualitative characteristics.
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Keywords: glaze, jelly candy, qualitative characteristics, packing, functional food products, storage.

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