Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Anastasiia SACHKO"'
Autor:
Sergey Gubsky, Anastasiia Sachko
Publikováno v:
Engineering Proceedings, Vol 56, Iss 1, p 7 (2023)
A significant number of foods are manufactured in the form of emulsions. A typical example of such a product is mayonnaises, which vary in oil content. However, as a macroemulsion, they are a thermodynamically unstable system. Therefore, the physical
Externí odkaz:
https://doaj.org/article/b6014d00b9f24ec49f2a052805f98111
Publikováno v:
Engineering Proceedings, Vol 56, Iss 1, p 206 (2023)
Global trends of promoting a healthy lifestyle through a balanced diet and reducing the consumption of animal products and high-fat-content foods have contributed to the creation of new mayonnaise-like products. The aim of the study was to develop a
Externí odkaz:
https://doaj.org/article/d594e7866f0b4227b4fe1ca0e0b060c8
Autor:
Sergey Gubsky, Anastasiia Sachko
Publikováno v:
Engineering Proceedings, Vol 56, Iss 1, p 42 (2023)
Mayonnaise is a widely used emulsion-like food that is popular for its flavor properties. However, the modern trend of healthy eating requires a reduction in the calorie content of this product, which means an oil content decrease. Such emulsion syst
Externí odkaz:
https://doaj.org/article/acdb661350f343708465573ab05b40d5
Publikováno v:
Food and Environment Safety, Vol 21, Iss 1, Pp 33-38 (2022)
In this work, the influence of chamomile on the content of tannin in the blended green and black teas is investigated by the titrimetric method, which relies on the assessment of tannin oxidation by potassium permanganate with the indicator indigo ca
Externí odkaz:
https://doaj.org/article/7aa1a2e89ac140fd812a958e7f1a010b
Publikováno v:
Food and Environment Safety, Vol 16, Iss 4, Pp 216-221 (2017)
The present paper analyzes the efficiency of various mineral fining agents (nano dispersion composites SiO2, TiO2, TiO2-SiO2, bentonite and saponite) in the process of white and red wines fining. The influence of both the mass of the adsorbent and th
Externí odkaz:
https://doaj.org/article/b281d41cb32148d482272ad13d2d2d72
Publikováno v:
Ukrainian Food Journal. 9:361-372
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44399ecb90947a3f2edcb93c53d0b0c9
https://doi.org/10.24263/2304-974x-2020-9-2-8
https://doi.org/10.24263/2304-974x-2020-9-2-8