[1]
L.P. Nil, Managing assortment of food products to eliminate the imbalance structure of power of the Russian population, Problems of economics and management in commerce and industry. 1 (2014) 64-70.
Google Scholar
[2]
T.V. Pilipenko, N.I. Pylypenko, I.Y. Potoroko, Use of electro-techniques in the manufacture and quality control of food products, Food products Goods. 4 (2012) 33.
Google Scholar
[3]
I.Y. Potoroko, N.V. Popov, On the issue of water treatment technology in the reconstructed dairy products, Trade and Economic Issues of Regional Business Space. 1 (2013) 275-277.
Google Scholar
[4]
I.Y. Potoroko, L.A. Tsirulnichenko, Improvement of rheological characteristics of meat emulsions based food sonochemistry, Trade and economic problems of regional business space. 1 (2013) 306-309.
Google Scholar
[5]
I.J. Potoroko, R.I. Fatkullin, I.V. Kalinin, Prospects for the use of ultrasonic cavitation in drinking water disinfection technology for food production, trade and economic issues of regional business space. 1 (2013) 338-341.
Google Scholar
[6]
S.D. Shestakov, O.N. Krasulia, J.A. Artemov, N.A. Tikhomirov, Sonochemical Ultrasonic water treatment, Dairy industry. 5 (2011) 39-43.
Google Scholar
[7]
V.N. Khmelev, O.V. Popov, Multifunctional ultrasonic devices and their application in small industries, agriculture and at home: a monograph, Barnaul Univ. Altai State Technical University, Barnaul, (1997).
Google Scholar
[8]
S.D. Shestakov, O.N. Krasulia, V.I. Bogush, I.Y. Potoroko, Technology and equipment for food processing environments using cavitation disintegration, Moscow, (2013).
Google Scholar
[9]
A.A. Antona, О.М. Lukowb, R.G. Fulchera, Shelf stability and sensory properties of flour tortillas fortified with pinto bean (Phaseolus vulgaris L. ) flour: Effects of hydrocolloid addition, LWT, Food Science and Technology. 1 (2009) 23-29.
DOI: 10.1016/j.lwt.2008.06.005
Google Scholar
[10]
C.S. Brennan, С.К. Tan, V. Kuri, The pasting behavior and freeze- thaw stability of native starch and native starch-xanthan gum pastes, International Journal of Food Science and Technology. 39 (2004) 1017-1022.
DOI: 10.1111/j.1365-2621.2004.00884.x
Google Scholar
[11]
N.W.N. Cheetham, E.N.M. Mashimba, Conformational aspects of xanthan-galactomannan gelation, Carbohydrate Polymers. 9 (1988) 195-212.
DOI: 10.1016/0144-8617(88)90025-2
Google Scholar
[12]
N.W.N. Cheetham, E.N.M. Mashimba, Conformational aspects of xanthan-galactomannan gelation: Further evidence from optical-rotation, Carbohydrate Polymers. 14 (1991) 17-27.
DOI: 10.1016/0144-8617(90)90004-c
Google Scholar
[13]
F. Garca-Ochoa, V.E. Santos, J.A. Casas, Xanthan gum: production, recovery, and properties, Biotechnology Advances. 7 (2000) 549-579.
DOI: 10.1016/s0734-9750(00)00050-1
Google Scholar
[14]
M.L. Martin, K.J. Zeleznak, R.C. Hoseney, Mechanism of Bread Firming, Role of Starch Swelling, Cereal Chem. 5 (1991) 498-503.
Google Scholar
[15]
V.J. Morris, G.J. Brownsey, M.J. Ridout, Role of conformation in synergistic interactions of xanthan-Reply, Carbohydrate Polymers. 23 (1994) 139-140.
DOI: 10.1016/0144-8617(94)90040-x
Google Scholar
[16]
N.P. Porova, V.V. Botvinnikova, O.N. Krasulya, P. Cherepanov, I.I. Potoroko, Effect of ultrasonic treatment on heavy metal decontamination in milk, Ultrasonics Sonochemistry. (2014).
DOI: 10.1016/j.ultsonch.2014.03.029
Google Scholar
[17]
J.L. Slavin., N.A. Greenberg Partially hydrolyzed guar gum: clinical nutrition uses, Nutrition. 19 (2003) 549-552.
DOI: 10.1016/s0899-9007(02)01032-8
Google Scholar
[18]
P.D. Ribotta, S.F. Ausar, D.M. Beltramo, Interactions of hydrocolloids and sonicated-gluten proteins, Food Hydrocolloids. 19 (2005) 93-99.
DOI: 10.1016/j.foodhyd.2004.04.018
Google Scholar
[19]
S.O. Ozkoc, G. Sumnu, S. Sahin, The effects of gums on macro and micro-structure of breads baked in different ovens, Food Hydrocolloids. 23 (2009) 2182-2189.
DOI: 10.1016/j.foodhyd.2009.04.003
Google Scholar