Year: 2026
Type: article
Abstract: Modern trends in the food industry are characterized by a steady increase in interest in products that combine traditional taste qualities with functional properties. Consumers are increasingly paying attention not only to the taste and appearance of products, but also to their health benefits, composition, naturalness, and availability. In this context, glazed curds, which are one of the popular dessert dairy products, represent a promising platform for the introduction of innovative formulations and technologies. The article examines the possibilities of using sea buckthorn and its processed products in the production of glazed curds. Data on the value of sea buckthorn are presented; options for recipe solutions are proposed; the technological aspects of incorporating sea buckthorn components, their impact on organoleptic properties, and their biologically active components are analyzed.
Authors: Сарафанкина, Е.А., Цапулина, С.В.
Language: Russian
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7225845706
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