Effect of Ozonation on Selected Properties of Starches Год выпуска: 2014Автор: Hatice CatalИздательство: Scholars' PressСтраниц: 144ISBN: 9783639661002Описание Ozone is a powerful oxidant due to its high reactivity, penetrability, and spontaneous decomposition to a non-toxic product. There are many applications of ozone in water treatment. Ozone was approved as a strong antimicrobial agent for food processing as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) of the U.S. in 1997. Now, the food industry is greatly interested in using ozone to prolong the shelf-life and safety of food products. Starch is an essential component of cereals and widely used in food, paper, textile and pharmaceutical industries. Especially, oxidized starch use in food industry is increasing because of its low viscosity, high stability, clarity, film forming and binding properties, which has been applied in food coatings, sealing agents in confectionery and as emulsifiers. The effects of ozonation on the physico-chemical properties, microbiological properties, pasting properties, rheological properties, structure properties and...
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Алексей Дорогая Марина, спасибо вам большое за проделанную работу, диплом после вашего сопровождения защитил на отлично, за что вам безумно благодарен, работа сопровождалась консультациями на высшем уровне, что оценил не только я, но и вся аттестационная комиссия, ещё раз ОГРОМНОЕ СПАСИБО, я наконец-то отмучился =))
