Nauka innov. 2015, 11(3):39-50
https://doi.org/10.15407/scin11.03.039

T.N. Burushkina, V.V. Ratushniak, V.I. Kolychev, V.M. Prepodobnyi, Yu.A. Plotnikov
State Institution «Institute of Cell Biology and Genetic Engineering», NAS of Ukraine, Kyiv

 

Preparation and Properties of Highly Dispersed Foodstuffs from Raw Vegetable Materials

Section: Scientific Basis of Innovation Activity
Language: Ukrainian
Abstract: The conditions of the low-waste conversion of whole legume and cereal seeds (soy, lupine, amaranth, oats, wheat, buckwheat) into liquid and paste-like highly dispersed emulsion-suspension systems with almost complete set of nutrients, biologically active substances, and minerals of the original plants are created. These systems are aggregatively stable for 5-15 days or more without the use of stabilizers and emulsifiers.
Keywords: Aggregatively stable emulsion-suspension systems, holistic raw plant material, dispersing homogenizer.

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