Preparation and Properties of Finely Dispersed Foodstuffs from Raw Vegetable Materials

Authors

  • T.N. Burushkina Institute of Cell Biology and Genetic Engineering, the NAS of Ukraine, Kyiv
  • V.V. Ratushniak Institute of Cell Biology and Genetic Engineering, the NAS of Ukraine, Kyiv
  • V.I. Kolychev Institute of Cell Biology and Genetic Engineering, the NAS of Ukraine, Kyiv
  • V.M. Prepodobnyi Institute of Cell Biology and Genetic Engineering, the NAS of Ukraine, Kyiv
  • Yu.A. Plotnikov Institute of Cell Biology and Genetic Engineering, the NAS of Ukraine, Kyiv

DOI:

https://doi.org/10.15407/scine11.03.035

Keywords:

dispersing homogenizer, emulsion and suspension systems resistant to stratification, holistic raw plant material

Abstract

A low-waste technique for preparing liquid and paste-like finely dispersed emulsion and suspension systems of whole leguminous and cereal seeds (soya, lupine, amaranth, oats, wheat, and buckwheat) has been developed. These systems have almost complete set of nutrients, biologically active substances, and minerals of the original plants. They have an aggregative stability of 5–15 days or more without the use of stabilizers and emulsifiers.

References

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Published

2024-08-14

How to Cite

Burushkina, T., Ratushniak, V., Kolychev, V., Prepodobnyi, V., & Plotnikov, Y. (2024). Preparation and Properties of Finely Dispersed Foodstuffs from Raw Vegetable Materials. Science and Innovation, 11(3), 35–44. https://doi.org/10.15407/scine11.03.035

Issue

Vol. 11 No. 3 (2015): Science and Innovation

Section

Scientific Framework of Innovation Activity

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