Výsledky vyhledávání - "Barna Khamitova"

Influence of the 'magnetofood' food supplement on the structural and mechanical properties of molded fruit jelly with various structure-forming agents

Autor: Nataliia Kaida, Viktoriia Yevlash, Klara Urazbaieva, Iryna Tsykhanovska, Oleksandr Aleksandrov, Barna Khamitova

Publikováno v: Вісник Національного технічного університету «ХПІ». Серія: Нові рішення у сучасних технологіях; № 5(1330) (2019): Вісник НТУ «ХПІ»: Серія "Нові рішення у сучасних технологіях"; 175-186
Вестник Национального Технического Университета "ХПИ" Серия Новые решения в современных технологиях; № 5(1330) (2019): ; 175-186
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies; № 5(1330) (2019): NTU "KhPI" Bulletin: Series "New Solutions in Modern Technologies"; 175-186

Однією з актуальних проблем сучасної кондитерської промисловості є розробка ресурсо- і енергозберігаючих технологій виробництва висо�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::827dad0fb0e6d0421cd1c53a4bb66720
https://doi.org/10.20998/2413-4295.2019.05.23

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Forming the structure of whipped desserts when introducing the food additive 'Magnetofood' to their formulation

Autor: Iryna Tsykhanovska, Viktoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Nechuiviter

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (98), Pp 45-55 (2019)

The food additive "Magnetofood", in the form of a nanopowder with particles the size of (70‒80) nm, has been designed and proposed as an improver for the structure of whipped desserts. "Magnetofood" can both independently form the structural and me

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::304cb846054d455d4f0167ea79ec02a4
https://doi.org/10.15587/1729-4061.2019.161855

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IMPROVING THE TECHNIQUE OF SCRAMBLED DESSERTS USING THE FOOD SUPPLEMENT 'MAGNETOFOOD'

Autor: Alexandr Alexandrov, Olesia Nechuiviter, Karyna Svidlo, Iryna Tsykhanovska, Victoria Yevlash, Barna Khamitova

Publikováno v: EUREKA: Life Sciences. 2:40-48

For improving the technology of scrambled dessert products, a food supplement, based on the nanopowder of oxides of two- and trivalent iron “Magnetofood” was introduced in the recipe composition. The object of the studies is base recipes: one of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77257e0e6d1a13de651a06d5473947d7
https://doi.org/10.21303/2504-5695.2019.00856

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Optimization of foaming parameters of the whipped mass with 'Magnetofood' food additiveusing

Autor: Alexandr Alexandrov, Victoria Evlash, Mykola Riabchykov, Barna Khamitova, Tatуana Нontar, Iryna Tsykhanovska

Publikováno v: Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness: Proceedings of the 7th International Specialized Scientific and Practical Conference, September 13, 2018. Kyiv, NUFT, 2018.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0122e055bc5af3580c782861be6938e9
https://doi.org/10.24263/res-2018-4

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