Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Olga Krasulya"'
Autor:
Andrey Sergeev, Natalia Shilkina, Mikhail Motyakin, Irina Barashkova, Victoria Zaborova, Ksenia Kanina, Nina Dunchenko, Olga Krasulya, Nor Saadah M. Yusof
Publikováno v:
Ultrasonics Sonochemistry, Vol 78, Iss , Pp 105751- (2021)
Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature
Externí odkaz:
https://doaj.org/article/c502a13fb449491b8033344f482f52c0
Autor:
Andrey Sergeev, Mikhail Motyakin, Irina Barashkova, Victoria Zaborova, Olga Krasulya, Nor Saadah M. Yusof
Publikováno v:
Ultrasonics Sonochemistry, Vol 77, Iss , Pp 105673- (2021)
The effect of ultrasound treatment on molecular mobility and organization of the main components in raw goat milk was studied by EPR and NMR spectroscopies. NMR relaxation studies showed an increase in the spin–lattice T1 and spin–spin T2 relaxat
Externí odkaz:
https://doaj.org/article/bb9b3fcd01384f64af724584cd38526c
Autor:
Olga Krasulya, Anastasiya Smirnova, Vladimir Bogush, Natalia Shlenskaya, Natalia Vostrikova, Srinivas Mettu
Publikováno v:
Ultrasonics Sonochemistry, Vol 71, Iss , Pp 105363- (2021)
We studied the effect of ultrasonic activation of brine (3%) during salting on the degree of stability of colour parameters of pork with normal (NOR) and abnormal course of autolysis in the CIE Lab colour space. The mechanism of stabilisation of the
Externí odkaz:
https://doaj.org/article/0bd51bfd27eb435eafebf04512f416a2
Autor:
Nina, Dunchenko, Olga, Krasulya, Elena, Voloshina, Svetlana, Kuptsova, Kermen, Mikhailova, Arina, Odintsova, Anandan, Sambandam
Publikováno v:
In Ultrasonics Sonochemistry August 2023 98
Publikováno v:
Comprehensible Science ISBN: 9783030857981
Comprehensible Science
Comprehensible Science
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89ed8e3b0a00d5046c4e7924d145f67b
https://doi.org/10.1007/978-3-030-85799-8_38
https://doi.org/10.1007/978-3-030-85799-8_38
Autor:
Olga Krasulya, Zhanna Novikova, Irina Potoroko, Andrey Sergeev, Tatyana A. Kuznetsova, Lina Tsirulnichenko, Sambandam Anandan, Vladimir Bogush
Publikováno v:
Ultrasonics Sonochemistry. 50:224-229
The article for the first time studies the kinetics of the activated brines diffusion inside meat based on the research of microstructure and nuclear magnetic resonance relaxation. The effect of ultrasound on the increase of hydration properties of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c78a804848df10f5c34bcf68582629a5
https://doi.org/10.1016/j.ultsonch.2018.09.024
https://doi.org/10.1016/j.ultsonch.2018.09.024
Autor:
Srinivas Mettu, Anastasiya Smirnova, Vladimir Bogush, Natalia L. Vostrikova, Olga Krasulya, Natalia Shlenskaya
Publikováno v:
Ultrasonics Sonochemistry, Vol 71, Iss, Pp 105363-(2021)
Ultrasonics Sonochemistry
Ultrasonics Sonochemistry
Graphical abstract
Highlights • The use of immersed and flow-through type sonication of brine for stabilizing the color of pork meat was investigated. • An immersion-type ultrasonic activation of brine was found to be effective in stabilizin
Highlights • The use of immersed and flow-through type sonication of brine for stabilizing the color of pork meat was investigated. • An immersion-type ultrasonic activation of brine was found to be effective in stabilizin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ce9f88d5e8ae8a9b2cde0aa4c3bbd0b
http://www.sciencedirect.com/science/article/pii/S1350417720316679
http://www.sciencedirect.com/science/article/pii/S1350417720316679
Publikováno v:
KnE Life Sciences.
The article presents the results of the studies obtained in the investigation of the quality of milk processed with the use of physical methods of exposure - acoustic cavitation and avalanche-streamer discharge, in order to achieve a pasteurizing eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01268c73e4e428fb35d43320fccfa2f0
https://doi.org/10.18502/kls.v5i1.6127
https://doi.org/10.18502/kls.v5i1.6127
Autor:
Olga Krasulya, Irina V. Kalinina, Uday D. Bagale, Irina Potoroko, R. Fatkullin, V. Botvinnikova, Shirish H. Sonawane
Publikováno v:
Ultrasonics Sonochemistry. 48:463-472
Efficient reconstitution followed by fermentation of nonfat (skimmed) dry milk is one of the most important aspects in manufacturing of various dairy products. As a first stage, dry milk is normally being reconstituted using conventional approaches s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8354d41f3f4df296faa8e20fde646be
https://doi.org/10.1016/j.ultsonch.2018.06.019
https://doi.org/10.1016/j.ultsonch.2018.06.019
Autor:
Nor Saadah Mohd Yusof, Olga Krasulya, Ksenia Kanina, Victoria Zaborova, Nina Dunchenko, Andrey Sergeev, Irina Barashkova, Natalia Shilkina, M. V. Motyakin
Publikováno v:
Ultrasonics Sonochemistry, Vol 78, Iss, Pp 105751-(2021)
Methods of NMR relaxation and differential scanning calorimetry (DSC) were used to study the crystallization of anhydrous milk fat (AMF) obtained from milk and subjected to ultrasonic (US) processing. Amongst the changes in the crystallization nature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d180da89c20b517a75baae5bb1bc869
https://doi.org/10.1016/j.ultsonch.2021.105751
https://doi.org/10.1016/j.ultsonch.2021.105751