BIO Web Conf.
Volume 30, 2021II International Symposium “Innovations in Life Sciences” (ILS 2020)
|Number of page(s)||4|
|Section||Innovations in Food Industry Technology|
|Published online||22 April 2021|
Structuring meat systems using natural biopolymers
Plekhanov Russian University of Economics, Moscow, Russia
2 Plekhanov Russian University of Economics, Moscow, Russia. Moscow State University of Food Production, Moscow, Russia
3 Belgorod State National Research University, Belgorod, Russia.
* Corresponding author: firstname.lastname@example.org
The features of the structure and properties of raw materials, which are a source of biopolymers of natural origin are presented. The main focus of the theoretical part is paid to the study of the process of structuring of biopolymers (proteins and polysaccharides). Practical approbation was carried out on the example of meat-containing meat and meat chopped products and semi-finished products.
© The Authors, published by EDP Sciences, 2021
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