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/ В.М. МакКенна (ред.); пер. с англ. под науч. ред. канд. техн. наук Ю.Г. Базар-

новой. – СПб. : Профессия, 2008. – 480 с., табл., ил. – (Серия: Научные основы и

технологии).

11.Radley, J.A. Starch production technology, chapman and hall / J.A. Radley. -

London, 1976. – P. 320 – 335.

12.Wurzburg, O.B. Modified Starches / O.B. Wurzburg // Food polysaccharides and

their application. – New York, 1995. – P. 67 – 98.

13.Rinaudo, M. On the viscosity of sodium alginates in the presence of external salt

/ M. Rinaudo, D. Graebling // Polymer Bulletin. – 1986. – V. 15. – P. 209 – 227.

14.Milas, M. Flow and viscoelastic properties of xanthan gum solution / M. Milas, M.

Rinaudo, M. Knipper // Macromolecules. - 1990. - V. 23. – P. 2506 – 2519.

15.Сергеев, В. Н.

Специализированные пищевые продукты и фармаконутриен- ты в реабилитации больных хроническим гастродуоденитом и язвенной болезнью двенадцатиперстной кишки:

автореф. дис. … д-ра. мед. наук: 14.03.11 / Сергеев

Валерий Николаевич. – Москва, 2010. – 47 с.

Refereces:

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pishchevoy produktsii dlya pitaniya studencheskoy molodezhi. Dokt. Diss. [Scientific

substantiation and development of nutritional food and drinks technologies for college

kid’s nutrition. Doc. Extended abstract of diss.]. Moscow, 2014. 47 p.

2. Bugaets I.A. Razrabotka retseptur i otsenka potrebitel’skikh svoystv kontsentratov

kiseley plodovo-yagodnykh funktsional’nogo naznacheniya. Cand. Diss. [Recipes

development and consumer properties assessment of fruit-juice kissel concentrated

products of functional use. Can. Extended abstract of diss.]. Krasnodar, 2008. 25 p.

3. Obodovskaya D.A., Kiselenko I.I. Kissels on pectin for therapeutic and dietetic

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Dehydration Industry], 1975, no. 9, pp. 5 - 7. (In Russian)

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[Nutrition Questions], 1999, no. 1, pp. 46 - 48. (In Russian)

6. Tolstoguzov V.B. Iskusstvennye produkty pitaniya. Novyy put’ polucheniya pishchi

i ego perspektivy. Nauchnye osnovy proizvodstva [Artificial foods. A new way of food

getting and its perspectives. Science behind of production]. Moscow, Nauka Publ.,

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7. Ipatova L.G. Nauchnoe obosnovanie i prakticheskie aspekty primeneniya

pishchevykh volokon pri razrabotke funktsional’nykh pishchevykh produktov. Doc,

Avtoref. diss. [Scientific substantiation and practical aspects of food fibers using by

development of functional food products. Doc. Extended abstract of diss.]. Moscow,

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9. Fillips G.O., Vil’yams P.A. Spravochnik po gidrokolloidam [Handbook on

hydrocolloids]. St. Petersburg, GIODR Publ., 2006. 536 p.

10.Struktura i tekstura pishchevykh produktov. Produkty emul’sionnoy prirody.

[Structure and texture of food products. Emulsion nature products]. Edited by MakKenna

Молочнохозяйственный вестник, №1 (21), I кв. 2016

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