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Vol. 10 (2007 year), No. 4
Shokina Yu.V., Kirilyuk O.A., Zotova K.V., Putintsev N.M., Belokopytova E.E.
On optimization of storage conditions of new brands of half-smoked fish produced using the smoke medium worked out by the IR smoke generator
The technology of production of delicious low-salted fish with smoke aroma has been developed. The mathematical model of technological process has been worked out, on its base some optimal values of main parameters have been determined. The parameters of the new product quality and the method of its determination have been considered. The biochemical and microbiological processes in the end product tissues during storage have been studied. Due to the researches the storage process and time of the new product – low-salted fish with smoke aroma – have been substantiated.
(in Russian, стр.7, fig. 3, tables. 1, ref 2, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Derkach S.R., Zotova K.V.
Rheology of food emulsions
The paper describes rheological properties of highly concentrated food emulsions and includes the analysis of literature data and experimental results obtained by the authors. The influence of emulsifier nature and properties of stabilizing interfacial layers on food emulsion rheology has been considered.
(in Russian, стр.12, fig. 10, tables. 0, ref 83, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Dolgopyatova N.V., Novikov V.Yu., Konovalova I.N., Shoshina E.V., Zotova K.V.
Improving the technology of glucosamine production from crabmeat chitin
The influence of preliminary acetylated chitin on output of D(+)-Glucosamine hydrochloride has been shown. Mechanism of chitin degradation and the mathematical model adequately describing this process have been proposed. The technology of glucosamine hydrochloride production from preliminary acetylated crab chitin has been improved.
(in Russian, стр.6, fig. 3, tables. 2, ref 13, Adobe PDF, Adobe PDF 0 Kb)
Vol. 15 (2012 year), No. 1
Zotova K.V., Kuchina Yu.A., Shironina A.Yu., Novikov V.Yu., Derkach S.R.
Influence of enzymic hydrolysis duration on properties of protein hydrolysates
Physicochemical properties of enzymic protein hydrolysates have been investigated. It has been found out that the viscosity of the hydrolysates is decreasing with increase of the hydrolysis time. Enzymic hydrolysis being conducted during 60 minutes results the accumulation of protein fractions with molecular weight about 100 kDa in the hydrolysate.
(in Russian, стр.5, fig. 5, tables. 0, ref 10, Adobe PDF, Adobe PDF 0 Kb)