Zobrazeno 1 - 10
of 75
pro vyhledávání: '"food additive “Magnetofood”"'
Autor:
Tsykhanovska, І.1 cikhanovskaja@gmail.com, Skurikhina, L.2 Lyudmila.skurikhina@gmail.com, Evlash, V.3 evlashvv@gmail.com, Pavlotska, L.3 17011940@ukr.net
Publikováno v:
Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 2, p87-96. 10p.
Autor:
Tsykhanovska, I.1 cikhanovskaja@gmail.com, Yevlash, V.2, Tlishch, R.3, Lazalieva, T.1, Alexandrov, A.1, Nikulina, A.1
Publikováno v:
Food Science & Technology (2073-8684). 2021, Vol. 15 Issue 3, p143-154. 12p.
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 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
Autor:
Tsykhanovska, I.1 cikhanovskaja@gmail.com
Publikováno v:
Technology Audit & Production Reserves. 2019, Vol. 4 Issue 3(48), p1-5. 5p.
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
Autor:
Kruhlova, O.1 ekruglova767@gmail.com, Yevlash, V.2 evlashvv@gmail.com, Tsykhanovska, I.3 cikhanovskaja@gmail.com, Alexandrov, A.4 alexandrov.a.v.a.v@gmail.com, Yevlash, T.5 tanya@evlash.org.ua
Publikováno v:
Technology Audit & Production Reserves. 2019, Vol. 3 Issue 4(47), p4-11. 8p.
Autor:
Круглова, О. А.1 ekruglova767@gmail.com, Євлаш, В. В.2 evlashvv@gmail.com, Цихановська, І. В.3 cikhanovskaja@gmail.com, Алекоавщров, О. В.4 alexandrov.a.v.a.v@gmail.com, Євлаш, Т. О.5 tanya@evlash.org.ua
Publikováno v:
Technology Audit & Production Reserves. 2019, Vol. 3 Issue 4(47), preceding p4-11. 25p.
Autor:
Tsykhanovska, І.1 cikhanovskaja@gmail.com, Alexandrov, A.1 alexandrov.a.v.a.v@gmail.com, Lazarieva, T.1 Lazareva_T.A@ukr.net
Publikováno v:
Food Science & Technology (2073-8684). 2020, Vol. 14 Issue 3, p81-93. 13p.
Publikováno v:
ScienceRise, Iss 5, Pp 73-79 (2020)
The results of the influence of the food additive "Magnetofood" on the quality indicators of whipped confectionery in the technologies of curd dessert and white-pink marshmallow (organoleptic characteristics, density, mechanical strength, effective v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eeba97ec6b6247f376a471d2b1254daf
https://doi.org/10.21303/2313-8416.2020.001498
https://doi.org/10.21303/2313-8416.2020.001498