THE USE OF FOOD ADDITIVE 'MAHNETOFООD' IN THE TECHNOLOGY OF FORMED JELLY MARMELADE

Autor: I. Tsykhanovska, V. Yevlash, R. Trishch, T. Lazarieva, A. Alexandrov

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

INFLUENCE OF FOOD ADDITIVE 'MAGNETOFOOD' ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS

Autor: I. Tsykhanovska, L. Skurikhina, V. Evlash, L. Pavlotska

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

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

Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive

Autor: Iryna Tsykhanovska

Publikováno v: Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 3, Iss 3(47), Pp 26-32 (2019)

The object of research is the technology of custard gingerbread from a mixture of rye and wheat flour using the food additive «Magnetofood». To improve the technology and to obtain high-quality products with a long term preservation of freshness, v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b3c548c3ae4848ea19b89f20162dd63
http://journals.uran.ua/tarp/article/view/174588

Формирование функционально-технологических свойств теста и показателей качества овсяного печенья с использованием пищевой добавки «Магнетофуд»

Autor: Iryna Tsykhanovska

Publikováno v: Technology audit and production reserves; Том 4, № 3(48) (2019): Chemical engineering; 26-30
Technology audit and production reserves; Том 4, № 3(48) (2019): Хімічна інженерія; 26-30
Technology audit and production reserves; Том 4, № 3(48) (2019): Химическая инженерия; 26-30
Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 4, Iss 3(48), Pp 26-30 (2019)

The object of research is the technology of oatmeal cookies using the Magnetofood food additive. Prospective enhancers of food systems (in particular, dough confectionery masses) are nanoadditives, which are characterized by a wide range of functiona

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c940cdc0866e511c63412479647d702e
https://zenodo.org/record/3712162