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- W572894230 abstract "The rheological properties of different albuminous components from non-traditional sources of sea origin raw materials (small-sized fish of the under commodity value, the Antarctic shrimp, algas, etc.), used for the food value of pasta, are studied. It is shown that change of the specified properties are caused by combined influence of different molecular mechanisms (adhesion, autohesion, cohesion, etc.) in case of interaction of dry skeleton of fish albuminous hydrolyzates with air moisture. Nature of rheological properties change of different fish albuminous hydrolyzates from the level of water activity A w, and also critical value A w according to which these properties are irreversibly changeable, are determined." @default.
- W572894230 created "2016-06-24" @default.
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- W572894230 date "2012-01-01" @default.
- W572894230 modified "2023-09-24" @default.
- W572894230 title "Исследование структурно-механических характеристик рыбных белковых добавок" @default.
- W572894230 hasPublicationYear "2012" @default.
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