Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

Autor: Grek, Olena, Tymchuk, Alla, Tsygankov, Sergii, Onopriichuk, Olena, Savchenko, Oleksandr, Ochkolyas, Оlena

Publikováno v: Східно-Європейський журнал передових технологій; Том 6, № 11 (102) (2019): Технології та обладнання харчових виробництв; 41-48
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (102) (2019): Технологии и оборудование пищевых производств; 41-48
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (102) (2019): Technology and Equipment of Food Production; 41-48

The paper reports a study into the influence of formulation components, such as potato fiber, white sugar and egg mélange, on the characteristics of milk-protein mashes for heat-treated semi-finished products.We studied the effective viscosity and m

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::21a7f051f37b54cd505ae4382498b84c
http://journals.uran.ua/eejet/article/view/183549

Influence of grain processing products on the indicators of frozen milk­protein mixtures

Autor: Tsygankov, Sergii, Ushkarenko, Viktor, Grek, Olena, Tymchuk, Alla, Popova, Inna, Chepel, Natalia, Onopriichuk, Olena, Savchenko, Oleksandr

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (96) (2018): Technology and Equipment of Food Production; 51-58
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (96) (2018): Технологии и оборудование пищевых производств; 51-58
Східно-Європейський журнал передових технологій; Том 6, № 11 (96) (2018): Технології та обладнання харчових виробництв; 51-58

This paper reports a study into the influence of manna groats and extruded manna groats on the qualitative and quantitative indicators of milk and protein concentrates over a freezing–defrosting cycle. A slight change in the quality of protein­pla

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::50b35b22a28aeaff842cd7372cabccca
http://journals.uran.ua/eejet/article/view/147854

Study into effect of food fibers on the fermentation process of whey

Autor: Tsygankov, Sergii, Grek, Olena, Krasulya, Olena, Onopriichuk, Olena, Chubenko, Larysa, Savchenko, Oleksandr, Snizhko, Olha, Ochkolyas, Оlena

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (91) (2018): Technology and Equipment of Food Production; 56-62
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (91) (2018): Технологии и оборудование пищевых производств; 56-62
Східно-Європейський журнал передових технологій; Том 1, № 11 (91) (2018): Технології та обладнання харчових виробництв; 56-62

We report the results of research on the effect of food fibers on the fermentation process of whey – the base of beverages. By using the method of IR spectroscopy, we studied various forms of moisture bonds of apple pectin in fiber and orange fruit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::31ee9a77216c27e7c8f52d8fdc67151e
http://journals.uran.ua/eejet/article/view/120803

AT EFFECT OF STANDARDIZED MILK ON QUALIMETRIC INDICATORS OF PROTEIN-BLUEBERRY CONCENTRATES.

Autor: Grek, Olena, Pshenychna, Tetiana, Tsygankov, Sergii, Savchenko, Oleksandr, Ochkolyas, Оlena

Publikováno v: Journal of Hygienic Engineering & Design; 2020, Vol. 32, p17-22, 6p