Перегляд за Автор "Grabovska, Olena"

Зараз показуємо 1 - 6 з 6

Co-extrusion products with fruit stuffing
(2013) Zapototska (Herasymenko), Olena; Lysyi, Alexandr; Pichkur, Vitaliy; Grabovska, Olena; Kovbasa, Vladimir
Effect of hydrocolloids on the stability of fruit fillings
(2013) Lysyi, Alexandr; Pichkur, Vitaliy; Zapototska (Herasymenko), Olena; Grabovska, Olena; Kovbasa, Vladimir; Smirnova, Elizabeth
The paper investigates the effect of hydrocolloids on the stability of fruit fillings resulting in improvement of the nutritional value of co-extrusion products. Verious characteristics of fruit stuffings based on mixture of pectin and modified starch have been studied. As a result of research fruit fillings with pectin and modified starch showed the highest water-retaining capacity as compared with other substances, thus better stuffing’s properties during the storage.
Investigation of the interaction of natural disperse minerals Ukraine coloring substances from sugar production
(2012) Stetsenko, Natalia; Podobiy, Olena; Grabovska, Olena; Miroshnikov, Oleg
To improve the quality of sugar should be possible to remove all other substance from the semi-sugar production. Removal of dyeing substances will provide the necessary minimum color of white sugar and its compliance with quality requirements of world standards. Effectiveness removal of dyeing substances from model solutions palygorskite and glauconite depend on pH and subsequently decreasing till at increasing its alkalinity. Investigations to determine the influence of natural disperse minerals in the qualitative indicators of technological solutions of sugar production. The possibility of palygorskite and glauconite for adsorption purification of intermediates.Для підвищення якості цукру повинно бути можливим, щоб видалити всі інші речовини, від напів-цукрового виробництва. Видалення фарбування речовин забезпечить необхідний колір мінімум білого цукру і його відповідність якості вимогам світових стандартів. Ефективність видалення забарвлення речовин з модельних розчинів палигорскіту і глауконіту залежить від рН, а потім зниження до підвищення її лужності. Дослідження з визначення впливу природних дисперсних мінералів в якісних показників технологічних рішень виробництва цукру. Можливість палигорскіту і глауконіту для адсорбційної очищення проміжних продуктів.
Natural polysaccharides as stabilizing systems
(2013) Pichkur, Vitaliy; Lysyi, Alexandr; Kovbasa, Vladimir; Grabovska, Olena; Smirnova, Elizabeth
The investigation of technological conditions of pectin withdrwal from potato and study of its structure pectin
(2013) Pastukh, Hanna; Grabovska, Olena
The optimum conditions for extraction of pectin from potato pulp. Studied the physicochemical properties of potato pectin. Using infrared spectroscopy structure of potato pectin extracted using enzyme preparations and without pretreatment enzymes
The theoretical description for sulfite vanadium(III)-oxyhydroxide-assisted electrochemical determination in natural water and beverages
(2022) Tkach, Volodymyr; Kushnir, Marta; Oliveira, Sílvio C.; Garcia, Jarem; Ivanushko, Yana; Nazymok, Yevgeniya; Morozova, Tetiana; Yagodynets, Petro; Khmeliar, Inesa; Kushnir, Lesya; Shahiieva, Raisa; Vitriak, Oksana; Romanova, Zoriana; Grabovska, Olena
Sulfite is the ion of sulfurous acid, correspondent to tetravalent sulfur. It is used as a conservant in food industry and in beverage production. On the other hand, sulfite is an ecological marker for acid rains occurrence, which may be highly (eco)toxic, reason why its determination is really actual. Being a tetravalent sulfur derivative, sulfite may be either oxidized or reduced. In the case of cathodic reduction, the elemental sulfur or sulfide-ion may be a product, depending on pH.