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Formation of Cellular Crystalline Submicrostructure in the Butter with Additives

Published online by Cambridge University Press:  14 March 2011

Rashevskaya T. A. ,
Gulyi I. S. ,
Nishchenko M. M.  and
Likhtorovich S. P.
Rashevskaya T. A.
Affiliation:
Ukrainian State University Of Food Technologies, 68 Vladimirskaya Str., Kiev-33, 02033, Ukraine
Gulyi I. S.
Affiliation:
Ukrainian State University Of Food Technologies, 68 Vladimirskaya Str., Kiev-33, 02033, Ukraine
Nishchenko M. M.
Affiliation:
G. V. Kurdyumov Institute for Metal Physics, N.A.S.U., 36 Vernadsky Blvd., Kiev-142, 03680, Ukraine
Likhtorovich S. P.
Affiliation:
G. V. Kurdyumov Institute for Metal Physics, N.A.S.U., 36 Vernadsky Blvd., Kiev-142, 03680, Ukraine
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Extract

Ecological situation of the last decades has driven an interest to the production of nutrients with natural food supplements. We have developed a number of cream-butter sorts containing vegetable additives, which are recommended as the dietary and prophylactic food supplements [1]. These kinds of butter exhibit unusual plasticity and enhanced durability, which are attributed to the features of their microstructure formation.

Type
Research Article
Information
MRS Online Proceedings Library (OPL) , Volume 620: Symposium M – Morphology & Dynamics of Crystal Surfaces in Complex… , 2000 , M7.1.1
Copyright
Copyright © Materials Research Society 2000

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References

REFERENCES

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