Zobrazeno 1 - 10
of 41
pro vyhledávání: '"I. Tsykhanovska"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizin
Externí odkaz:
https://doaj.org/article/bba3219f023c44e895c767a18cfc5166
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 1 (2021)
Expansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of a colloidals dispersed system and improving the quality of finished product
Externí odkaz:
https://doaj.org/article/5283d4ba524b480f99fee05ecf1c9ad8
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
Production of whipped confectionery (marshmallows, pressed fruit paste, sweets with light-textured centres) is a complex process difficult to control. To expand and modernise their production, it is necessary to find simpler technologies, both resour
Externí odkaz:
https://doaj.org/article/da22eb7d24a44f34a57a443f0518c23d
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 2 (2019)
. The influence of a food additive“Magneftofud” (nanopowder of double oxide of two- and trivalent Ferum) on physical and chemical parameters, functional and technological properties of model beef minced meat have been studied. Also, their organol
Externí odkaz:
https://doaj.org/article/175ec59b958f49daa0b1e17ce2af2b18
Publikováno v:
Bioenhancement and Fortification of Foods for a Healthy Diet ISBN: 9781003225287
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9191edb5eb40b965c644fafb0a13cb61
https://doi.org/10.1201/9781003225287-4
https://doi.org/10.1201/9781003225287-4
Autor:
I. Tsykhanovska, V. Evlash, O. Alexandrov, M. Riabchykov, T. Lazarieva, A. Nikulina, O. Blahyi
Publikováno v:
Bioenhancement and Fortification of Foods for a Healthy Diet ISBN: 9781003225287
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c358d2d0398f571f299e0ecc87d4056f
https://doi.org/10.1201/9781003225287-2
https://doi.org/10.1201/9781003225287-2
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 15, Iss 3 (2021)
Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0e058b1d9e723249d63616570120c28
https://doi.org/10.15673/fst.v15i3.2119
https://doi.org/10.15673/fst.v15i3.2119
Publikováno v:
Scientific Works of National University of Food Technologies. 25:186-203
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d846b40a3bd5ced3801d92e913b8674
https://doi.org/10.24263/2225-2924-2019-25-2-21
https://doi.org/10.24263/2225-2924-2019-25-2-21
DEVELOPMENT OF REPRODUCTION OF CHEESE DESSERT 'SLONENIA' WITH THE USE OF FOOD ADDITIVE 'MAGNETOFOOD'
Publikováno v:
Scientific Works of National University of Food Technologies. 25:169-179
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87a06d9e996cf1ac32e1f87eac1cd40a
https://doi.org/10.24263/2225-2924-2019-25-1-17
https://doi.org/10.24263/2225-2924-2019-25-1-17
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
Production of whipped confectionery (marshmallows, pressed fruit paste, sweets with light-textured centres) is a complex process difficult to control. To expand and modernise their production, it is necessary to find simpler technologies, both resour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af6b44a6cc0e79e1708217d1ff61dca
https://doi.org/10.15673/fst.v14i3.1800
https://doi.org/10.15673/fst.v14i3.1800