Determination of the shelf life of a functional beverage by accelerated testing

Arthur Khasanov; Natalia Matveeva

doi:10.1051/e3sconf/202016401003

All issues

Volume 164 (2020)

E3S Web Conf., 164 (2020) 01003

References

Open Access

Issue		E3S Web Conf. Volume 164, 2020 Topical Problems of Green Architecture, Civil and Environmental Engineering 2019 (TPACEE 2019)


Article Number		01003
Number of page(s)		5
Section		Environmental Engineering
DOI		https://doi.org/10.1051/e3sconf/202016401003
Published online		05 May 2020

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N.A. Matveeva, A.R. Khasanov. Scientific journal Processes and Food Production Equipment, 4 (30), 75-82 (2016). DOI: 10.17586/2310-1164-2016-9-4-75-82 [CrossRef] [Google Scholar]

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[1] P. Paken Functional and special purpose beverages. (St. Petersburg, Professiya Publ., 2010) [Google Scholar]

[2] D. Kilkast, P. Subramaniam The stability and shelf life. Soft drinks juices, beer and wine. (St. Petersburg, Professiya Publ., 2012) [Google Scholar]

[3] S.G. Gafizov. Engineering - From Theory to Practice. 43, 59–72 (2015). [Google Scholar]

[4] R. Stele The shelf life of food products. Calculation and testing. (St. Petersburg, Professiya Publ., 2006) [Google Scholar]

[5] M.N. Shkol’nikova, E.V. Aver’yanova, I.V. Shcheglova, Technique and technology of food production. 1, 52–56 (2009). [Google Scholar]

[6] V.V. Okrepilov, A.V. Chernikova, A.A. Peshekhonov, I.V. Rudakova. Measurement Techniques. 61. 11. P. 1074-1080. (2019) DOI: 10.1007/s11018-019-01551-y [CrossRef] [Google Scholar]

[7] S.A. Aleksandrovskii. Bulletin of Kazan Technological University.24 (17), 178–181 (2014). DOI: 10.24263/2225-2924-2018-24-5-21 [Google Scholar]

[8] K. Valentas, E. Rotshtein, R.P. Singkh, Food Engineering. Directory (St. Petersburg, Professiya Publ., 2004) [Google Scholar]

[9] L.A. Dogaeva, N.T. Pekhtereva Beer and beverages. 5, 62–65 (2011). DOI: 10.20914/2310-1202-2016-1-221-226 [Google Scholar]

[10] Kh.K. Gadeleva, R.V. Kunakova, E.V. Aver’yanova, Functional Foods. (Moscow, Knorus Publ., 2012) [Google Scholar]

[11] E.A. Sosyura Development of technology of beverages of a functional purpose on the basis of grape juice. Candidateʼ s thesis. Krasnodar, (2014) DOI 10.30679/2587-9847-2019-23-220-224 [Google Scholar]

[12] R. Sharma. The Australian journal of dairy technology. 60(2), 196–199 (2006). DOI: 10.1007/s11947-011-0683-7 [Google Scholar]

[13] B.M. MacKenna The structure and texture of foods. Natural emulsion products. (St. Petersburg, Professiya Publ., 2008) [Google Scholar]

[14] V.A. Markosov, N.M. Ageeva, R.V. Gabliya. Winemaking and Viticulture. 4, 24–25. (2007) DOI: 10.17586/2310-1164-2016-9-4-75-82 [Google Scholar]

[15] D. Kilcast Combining instrumental and sensory methods in food quality control. Sensor analysis for food and beverage quality control. (Cambridge: Woodhead publishing, 2010). DOI: 10.1533/9781845699512.2.97 [CrossRef] [Google Scholar]

[16] N.A. Matveeva, A.R. Khasanov. Scientific journal Processes and Food Production Equipment, 4 (30), 75-82 (2016). DOI: 10.17586/2310-1164-2016-9-4-75-82 [CrossRef] [Google Scholar]