Zobrazeno 1 - 10
of 670
pro vyhledávání: '"A. Synytsya"'
Publikováno v:
Czech Journal of Food Sciences, Vol 21, Iss 1, Pp 1-12 (2003)
13C CP/MAS NMR spectra of pectin samples were measured and interpreted. The influence of methylesterification and O-acetylation on chemical shifts of pectin carbons was studied using model pectate, pectinates, and their acetylated derivatives. The sp
Externí odkaz:
https://doaj.org/article/3ad30e4394964f68bb481e7d1cb4e232
Publikováno v:
Czech Journal of Food Sciences, Vol 19, Iss 2, Pp 51-56 (2001)
FT-IR spectra of isolated high molecule fractions were measured and used for identification of food hydrocolloids in confectionery jellies and food supplements. The simple comparison of spectra of standards and samples proved that this technique is u
Externí odkaz:
https://doaj.org/article/eef03ad6ae254c109bfd31a090996e8c
Autor:
SYNYTSYA, Tetiana1 sinicata@ukr.net, SYNYTSYA, Sergiy2 sinicasv@ukr.net, RYBALKO, Lina3,4 lina-rybalko@ukr.net, KORNOSENKO, Oksana5,6 kornosenko@ukr.net, ZHAMARDIY, Valeriy7 Shamardi@ukr.net
Publikováno v:
Romanian Journal for Multidimensional Education / Revista Românească pentru Educaţie Multidimensională. Mar2024, Vol. 16 Issue 1, p326-342. 17p.
Autor:
Shishkanova, Tatiana V., Uhlíková, Tereza, Synytsya, Alla, Nemeškalová, Alžběta, Otta, Jaroslav
Publikováno v:
In Sensors and Actuators: B. Chemical 15 January 2025 423
Autor:
Fousková, Markéta, Habartová, Lucie, Vališ, Jan, Nahodilová, Magdaléna, Vaňková, Aneta, Synytsya, Alla, Šestáková, Zuzana, Votruba, Jiří, Setnička, Vladimír
Publikováno v:
In Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 5 December 2024 322
Autor:
Jaffali, Chahrazed, Synytsya, Andriy, Bleha, Roman, Khadhri, Ayda, Aschi-Smiti, Samira, Smrčková, Petra, Klouček, Pavel
Publikováno v:
In Journal of Food Composition and Analysis August 2024 132
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss Special Issue 1, Pp S4-S8 (2009)
The aim of this work was to characterise influence of whey proteins-pectin interaction on emulsification properties of whey. As the first, structural characteristics of pectin-protein complexes were evaluated for pure β-lactoglobulin by both dynamic
Externí odkaz:
https://doaj.org/article/75a713a9937d47e890f927eb639a3ea9
Publikováno v:
In Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 5 August 2023 296
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S235-2S37 (2004)
Pectins are plant polysaccharides that are widely used in food industry. Chemical modification of pectins influences their technological properties. Amidated pectins are important pectin derivatives with good gelling properties at low-sugar condition
Externí odkaz:
https://doaj.org/article/928fbccca24f451c9c19de93379a02cb
Publikováno v:
Czech Journal of Food Sciences, Vol 22, Iss Special Issue, Pp S329-S332 (2004)
At the present time the use of reliable control methods to ensure the labeled quality of food is task for organizations that have to limit or eliminate the falsification. The presentation describes the results of common analytical methods, NIR spectr
Externí odkaz:
https://doaj.org/article/8b6384fa107d44c689bfc88c829527c9