Compound whey dessert

The issue of recycling secondary raw materials is one of the urgent nowadays and is associated with savings of basic resources. Milk whey is raw material with low calorie content and high biological value. Low calorie compound milk dessert enriched with nutrients has been developed for preventive nu...

Full description

Saved in:
Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-08, Vol.548 (8), p.82049
Main Authors: Serbova, T V, Serova, O P, Brekhova, S A, Slozhenkina, M I, Mosolova, N I
Format: Article
Language:English
Subjects:
Curd
Desserts
Low calorie
Milk
Nutrients
Nutrition
Raw materials
Vanillin
Whey
Citations: Items that this one cites
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by
cites cdi_FETCH-LOGICAL-c391t-6a8a404caa2c1a377d5d77a9d8e0ebdc179f192860659dd42374446d57c207be3
container_end_page
container_issue 8
container_start_page 82049
container_title IOP conference series. Earth and environmental science
container_volume 548
creator Serbova, T V
Serova, O P
Brekhova, S A
Slozhenkina, M I
Mosolova, N I
description The issue of recycling secondary raw materials is one of the urgent nowadays and is associated with savings of basic resources. Milk whey is raw material with low calorie content and high biological value. Low calorie compound milk dessert enriched with nutrients has been developed for preventive nutrition. It consisted of two layers, i.e. a milk layer that was a mixture of curd whey, cream 20% fat, vanillin, and functional components-sweetener and agar that is a structure-forming agent; and a fruit layer that contained quince puree, apricot juice, agar, and sweetener.
doi_str_mv 10.1088/1755-1315/548/8/082049
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2556184540</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2556184540</sourcerecordid><originalsourceid>FETCH-LOGICAL-c391t-6a8a404caa2c1a377d5d77a9d8e0ebdc179f192860659dd42374446d57c207be3</originalsourceid><addsrcrecordid>eNqFkM1LAzEQxYMoWKtHr1Lw4mXdyXdylGWrQsGDeg5pksUW26zJLtL_3i0rFUHwNAPzfm94D6ErDLcYlCqx5LzAFPOSM1WqEhQBpo_Q5HA4PuwgT9FZzmsAIRnVE3RZxU0b-62ffb6F3cyHnEPqztFJY99zuPieU_Q6r1-qh2LxdP9Y3S0KRzXuCmGVZcCctcRhS6X03EtptVcBwtI7LHWDNVECBNfeM0IlY0x4Lh0BuQx0iq5H3zbFjz7kzqxjn7bDS0M4F1gxzmBQiVHlUsw5hca0abWxaWcwmH0FZp_O7JOaoQKjzFjBAJIRXMX2x_lf6OYPqK6ff8lM6xv6BZNJaBE</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2556184540</pqid></control><display><type>article</type><title>Compound whey dessert</title><source>Publicly Available Content (ProQuest)</source><creator>Serbova, T V ; Serova, O P ; Brekhova, S A ; Slozhenkina, M I ; Mosolova, N I</creator><creatorcontrib>Serbova, T V ; Serova, O P ; Brekhova, S A ; Slozhenkina, M I ; Mosolova, N I</creatorcontrib><description>The issue of recycling secondary raw materials is one of the urgent nowadays and is associated with savings of basic resources. Milk whey is raw material with low calorie content and high biological value. Low calorie compound milk dessert enriched with nutrients has been developed for preventive nutrition. It consisted of two layers, i.e. a milk layer that was a mixture of curd whey, cream 20% fat, vanillin, and functional components-sweetener and agar that is a structure-forming agent; and a fruit layer that contained quince puree, apricot juice, agar, and sweetener.</description><identifier>ISSN: 1755-1307</identifier><identifier>EISSN: 1755-1315</identifier><identifier>DOI: 10.1088/1755-1315/548/8/082049</identifier><language>eng</language><publisher>Bristol: IOP Publishing</publisher><subject>Curd ; Desserts ; Low calorie ; Milk ; Nutrients ; Nutrition ; Raw materials ; Vanillin ; Whey</subject><ispartof>IOP conference series. Earth and environmental science, 2020-08, Vol.548 (8), p.82049</ispartof><rights>Published under licence by IOP Publishing Ltd</rights><rights>2020. This work is published under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c391t-6a8a404caa2c1a377d5d77a9d8e0ebdc179f192860659dd42374446d57c207be3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/2556184540?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,25753,27924,27925,37012,44590</link.rule.ids></links><search><creatorcontrib>Serbova, T V</creatorcontrib><creatorcontrib>Serova, O P</creatorcontrib><creatorcontrib>Brekhova, S A</creatorcontrib><creatorcontrib>Slozhenkina, M I</creatorcontrib><creatorcontrib>Mosolova, N I</creatorcontrib><title>Compound whey dessert</title><title>IOP conference series. Earth and environmental science</title><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><description>The issue of recycling secondary raw materials is one of the urgent nowadays and is associated with savings of basic resources. Milk whey is raw material with low calorie content and high biological value. Low calorie compound milk dessert enriched with nutrients has been developed for preventive nutrition. It consisted of two layers, i.e. a milk layer that was a mixture of curd whey, cream 20% fat, vanillin, and functional components-sweetener and agar that is a structure-forming agent; and a fruit layer that contained quince puree, apricot juice, agar, and sweetener.</description><subject>Curd</subject><subject>Desserts</subject><subject>Low calorie</subject><subject>Milk</subject><subject>Nutrients</subject><subject>Nutrition</subject><subject>Raw materials</subject><subject>Vanillin</subject><subject>Whey</subject><issn>1755-1307</issn><issn>1755-1315</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><recordid>eNqFkM1LAzEQxYMoWKtHr1Lw4mXdyXdylGWrQsGDeg5pksUW26zJLtL_3i0rFUHwNAPzfm94D6ErDLcYlCqx5LzAFPOSM1WqEhQBpo_Q5HA4PuwgT9FZzmsAIRnVE3RZxU0b-62ffb6F3cyHnEPqztFJY99zuPieU_Q6r1-qh2LxdP9Y3S0KRzXuCmGVZcCctcRhS6X03EtptVcBwtI7LHWDNVECBNfeM0IlY0x4Lh0BuQx0iq5H3zbFjz7kzqxjn7bDS0M4F1gxzmBQiVHlUsw5hca0abWxaWcwmH0FZp_O7JOaoQKjzFjBAJIRXMX2x_lf6OYPqK6ff8lM6xv6BZNJaBE</recordid><startdate>20200801</startdate><enddate>20200801</enddate><creator>Serbova, T V</creator><creator>Serova, O P</creator><creator>Brekhova, S A</creator><creator>Slozhenkina, M I</creator><creator>Mosolova, N I</creator><general>IOP Publishing</general><scope>O3W</scope><scope>TSCCA</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope></search><sort><creationdate>20200801</creationdate><title>Compound whey dessert</title><author>Serbova, T V ; Serova, O P ; Brekhova, S A ; Slozhenkina, M I ; Mosolova, N I</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c391t-6a8a404caa2c1a377d5d77a9d8e0ebdc179f192860659dd42374446d57c207be3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Curd</topic><topic>Desserts</topic><topic>Low calorie</topic><topic>Milk</topic><topic>Nutrients</topic><topic>Nutrition</topic><topic>Raw materials</topic><topic>Vanillin</topic><topic>Whey</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Serbova, T V</creatorcontrib><creatorcontrib>Serova, O P</creatorcontrib><creatorcontrib>Brekhova, S A</creatorcontrib><creatorcontrib>Slozhenkina, M I</creatorcontrib><creatorcontrib>Mosolova, N I</creatorcontrib><collection>Open Access: IOP Publishing Free Content</collection><collection>IOPscience (Open Access)</collection><collection>CrossRef</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural &amp; Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>Publicly Available Content (ProQuest)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><jtitle>IOP conference series. Earth and environmental science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Serbova, T V</au><au>Serova, O P</au><au>Brekhova, S A</au><au>Slozhenkina, M I</au><au>Mosolova, N I</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Compound whey dessert</atitle><jtitle>IOP conference series. Earth and environmental science</jtitle><addtitle>IOP Conf. Ser.: Earth Environ. Sci</addtitle><date>2020-08-01</date><risdate>2020</risdate><volume>548</volume><issue>8</issue><spage>82049</spage><pages>82049-</pages><issn>1755-1307</issn><eissn>1755-1315</eissn><abstract>The issue of recycling secondary raw materials is one of the urgent nowadays and is associated with savings of basic resources. Milk whey is raw material with low calorie content and high biological value. Low calorie compound milk dessert enriched with nutrients has been developed for preventive nutrition. It consisted of two layers, i.e. a milk layer that was a mixture of curd whey, cream 20% fat, vanillin, and functional components-sweetener and agar that is a structure-forming agent; and a fruit layer that contained quince puree, apricot juice, agar, and sweetener.</abstract><cop>Bristol</cop><pub>IOP Publishing</pub><doi>10.1088/1755-1315/548/8/082049</doi><tpages>4</tpages><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 1755-1307
ispartof IOP conference series. Earth and environmental science, 2020-08, Vol.548 (8), p.82049
issn 1755-1307
1755-1315
language eng
recordid cdi_proquest_journals_2556184540
source Publicly Available Content (ProQuest)
subjects Curd
Desserts
Low calorie
Milk
Nutrients
Nutrition
Raw materials
Vanillin
Whey
title Compound whey dessert
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-05T01%3A18%3A59IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Compound%20whey%20dessert&rft.jtitle=IOP%20conference%20series.%20Earth%20and%20environmental%20science&rft.au=Serbova,%20T%20V&rft.date=2020-08-01&rft.volume=548&rft.issue=8&rft.spage=82049&rft.pages=82049-&rft.issn=1755-1307&rft.eissn=1755-1315&rft_id=info:doi/10.1088/1755-1315/548/8/082049&rft_dat=%3Cproquest_cross%3E2556184540%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c391t-6a8a404caa2c1a377d5d77a9d8e0ebdc179f192860659dd42374446d57c207be3%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2556184540&rft_id=info:pmid/&rfr_iscdi=true