Keyword: «freeze drying»

This article describes the study of the dispersion parameters, molecular weight and determination of the calcium content of collagen hydrolyzate obtained from the swim bladder of northern fish. The novelty of the work lies in the analysis of various research methods, as well as the introduction of new sources into scientific circulation. This article uses a wide range of collagen hydrolyzate research methods: freeze drying, infrared - spectroscopy, dynamic light scattering, viscometry, gel - penetrating chromatography and titrimetry. The use of all these methods makes it possible to evaluate and supplement the physicochemical properties of a collagen hydrolyzate obtained from the swim bladder of northern species of fish. The article may be interesting and useful for chemists.

The article highlights the main aspects of molecular gastronomy as a branch of cooking, which is becoming more and more popular in the world every year: history, principles and methods of preparation, as well as the impact on gastronomic culture. Molecular gastronomy uses scientific approaches to create unique flavors and textures. The boundaries of traditional food preparation are expanding, thereby attracting the general attention of consumers of catering services. The article also highlights the environmental aspects of molecular cooking, educational potential and impact on the development of technologies in the field of nutrition. The material expands the content of culinary training at the college.