The article presents the basic information about functional and technological properties of semi-finished meat products with biologically active additives vegetable powders: fiber, chia seeds, ground black pepper. choice a fiber supplement, for creation product purposes is substantiated. moisture-binding, moisture-retaining fat-retaining abilities minced production have been determined analyzed...

The experimentally verified electrical properties of carbon nanotube structures and manifestations in related phenomena such as thermoelectricity, superconductivity, electroluminescence, and photoconductivity are reviewed. The possibility of using naturally formed complex nanotube morphologies, such as Y-junctions, for new device architectures are then considered. Technological applications of ...

Abstract The aim of this work is to investigate the structural features, physicochemical, rheological, and emulsifying properties pectin extracted from pumpkin “ Cucurbita maxima ” pulp peel. After peel fresh were solubilized in water at high temperature (80°C) clarification, obtained filtrate was treated with aluminum sulphate, which precipitates a fibrous coagulum. results found that major fu...