The purpose of this work is to study the effect multifunctional ingredients on complex properties composite elastomeric materials. New with stabilizing are proposed, and their optimal content in composition determined. It shown that thermal aging composites stabilized by furan oligomers, an increase duration time, a decrease relative elongation observed, which, process exposure under action uni...

The purpose of this research was to studythe ability whey protein concentrates (WPC) and permeate produced with ultrafiltration cheese rehydrate. products studied were concentrate witha PDM percentage 80% (WPC-80), permeate, both under the conditions PJSC Dairy “Voronezhsky”.WPC-80 dissolution processes using microscopy. Water-impermeable hydrophobic layers formed at boundary, preventing water ...

One of the greatest challenges food research is facing in this century lies in maintaining sustainable food production and at the same time delivering high quality food products with an added functionality to prevent life-style related diseases such as, cancer, obesity, diabetes, heart disease, stroke. Functional foods that contain bioactive components may provide desirable health benefits beyo...

Water release or absorption of food is related to ease of swallowing for individuals with difficulties in mastication or swallowing. The aim of this study was to establish methods to mechanically measure and predict water releasing or absorptive tendency during mastication. There were ten ingredients used. Six, Japanese radish, carrot, potato, salmon, chicken, and scallops were typically heated...