E3S Web Conf.
Volume 284, 2021Topical Problems of Green Architecture, Civil and Environmental Engineering (TPACEE-2021)
|Number of page(s)||8|
|Section||Agribusiness and Soil Management|
|Published online||12 July 2021|
Improvement of curd mass production technology
Agrotechnological Academy, V. I. Vernadsky Crimean Federal University, Simferopol, the Republic of Crimea, Russian Federation
* Corresponding author: firstname.lastname@example.org
The article is devoted to the improvement of the curd mass production technology developed by the authors earlier, in particular, the selection of the fruit component to be added to the product to improve its nutritional qualities. Besides, the organoleptic and physicochemical characteristics of the proposed product have been evaluated and its fatty acid composition has been analyzed in order to confirm the beneficial properties of the curd under consideration. The relevance and novelty of the topic lies in the use of a fruit component that has not been previously used in such technologies, as well as in the creation of the product having a balanced content of nutrients, vitamins, and antioxidants.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.