Výsledky vyhledávání - "Anna Palvashova"

Разработка поликомпонентной композиции смузи с помощью биотехнологического и математического моделирования и определение его пищевой ценности

Autor: Nadya Dzyuba, Svitlana Poplavska, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatiana Kolisnichenko, Katerina Sefikhanova, Anna Novik, Tatyana Sutkovich

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (101) (2019): Technology and Equipment of Food Production; 56-65
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (101) (2019): Технологии и оборудование пищевых производств; 56-65
Східно-Європейський журнал передових технологій; Том 5, № 11 (101) (2019): Технології та обладнання харчових виробництв; 56-65
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (101), Pp 56-65 (2019)

We have determined parameters for an amino acid SCORE of the protein system, which consisted of solutions with different concentrations of collagen hydrolysate in whey (2 %, 4 % and 6 %). It has been shown that all solutions have a balanced content o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::540d18492bdc1f8d86257378b1e664ba
https://doi.org/10.15587/1729-4061.2019.180755

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INVESTIGATION OF FOAMING AND HYDRATION PROPERTIES OF COLLAGEN HYDROLYZATE

Autor: Nadya Dzyuba, Anna Palvashova, Elena Zemlyakova, Iryna Bilenka

Publikováno v: EUREKA: Life Sciences. 5:68-72

Qualitative parameters of foams, received due to glutin were studied. Technological conditions for receiving food foams were optimized. Their microstructure was determined; it was demonstrated that foam bubbles have the spherical form with the size f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::80e4650998312ef91861aaeab6859264
https://doi.org/10.21303/2504-5695.2017.00424

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Investigation of influence of technological factors on consumption properties formation in milk-cherry smoothie

Autor: Katerina Sefikhanova, Anna Novik, Nadya Dzyuba, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatyana Sutkovich, Tatiana Kolisnichenko, Svitlana Poplavska

The aim of our work is to study the structure of the food system of milk-cherry smoothie with given high consumption indices (increased content of macronutrients and easily-assimilated protein); it allows to widen the assortment of healthy beverages

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9a16525b11ed817d53897e7db242058
https://er.chdtu.edu.ua/handle/ChSTU/989

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Study into collagen hydrolyzate applicability as a structure forming agent

Autor: Anna Palvashova, Iryna Bilenka, Elena Zemlyakova, Nadya Dzyuba

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (89) (2017): Technology and Equipment of Food Production; 10-17
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (89) (2017): Технологии и оборудование пищевых производств; 10-17
Східно-Європейський журнал передових технологій; Том 5, № 11 (89) (2017): Технології та обладнання харчових виробництв; 10-17

The study of foaming properties of collagen hydrolyzate has proved availability of its use as a structure forming agent in production of aerated drinks.The foaming dynamics obtained in a wide range of pH values have shown that glutin forms a stable f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad84d9908a03980235afe689b812e30c
http://journals.uran.ua/eejet/article/view/110498

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