ISSN 2308-4057 (Печать),
ISSN 2310-9599 (Онлайн)

APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE

СПИСОК ЛИТЕРАТУРЫ
  1. Danikov N.V. Healing honey. Moscow: Eksmo-Press Publ., 2012. 256 p. (In Russian).
  2. Donchenko L.V. and Firsov G.G. Pectin: basic properties, production and use. Moscow: DeLi print Publ., 2007. 276 p. (In Russian).
  3. Trukhachev V.I., Molochnikov V.V., Orlova T.A. and Ramanauskas R.I. Concentrates of milk proteins: separation and application: A monograph. Stavropol: AGRUS Publ., 2009. 152 p. (In Russian).
  4. Molochnikov V.V. Non-waste technology of milk processing using polysaccharides. Moscow: Agropromizdat Publ., 2007. 320 p. (In Russian).
  5. Molochnikov V.V., Orlova T.A. and Moreno V.V. A new insight into milk processing. Food Industry, 2009, no. 6, pp. 30-31. (In Russian).
  6. Orlova T.A. Technological principles of the production of functional dairy products using polysaccharides. Dr. eng. sci. diss. Stavropol, 2010. 363 p. (In Russian).
  7. Okhrimenko O.V., Gorbatova, K.K. and Okhrimenko, A.V. Laboratory course on chemistry and physics of milk: A tutorial. St. Petersburg: GIORD Publ., 2005. 256 p. (In Russian).
  8. Merkulova N.G., Merkulov M.Yu. and Merkulov I.Yu. Production control in the dairy industry. A practical guide. S. Petersburg: Professija Publ., 2010. 506 p. (In Russian).
  9. Fedosova A. N. and Kaledina, M.V. Functional dairy products with honey on the basis of fractionation of dairy raw material by pectin. Modern Problems of Science and Education, 2014, no. 4. Available at: http://www.science-education.ru/118-14238. (accessed 12 September 2015). (In Russian).
  10. Singh H. and Ye A. Interaction and functionality of milk proteins in food emulsions. In: Milk proteins: From expression to food (A. Thompson, M. Boland, H. Singh (Eds)). London: Elsevier Applied Science, 2008, pp. 321– 346.
  11. Kinsella J.E. Milk proteins: physicochemical and functional properties. CRC Crit. Rev. Food Sci. Nutr., 1984, no. 21, pp. 162–197.
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