Перегляд за Автор "Melnyk, Oksana"
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Документ Anomalous properties in aqueous solutions of polysaccharides(2014) Mank, Valeriy; Melnyk, Oksana; Bakhmach, VladimirThe study of physicochemical properties of suspensions of polysaccharides in a wide range of mechanical stress and temperature are important in justifying the technological conditions of production of quality food.Документ Application of the Inverse Chronopotentiometry Method to Control the Content of Toxic Elements in Refining Production(2021) Melnyk, Oksana; Galimova, V.; Radzievska, Irina; Marynin, AndriyUkraine is one of the world leading exporters of sunflower oil. An important safety indicator is the content of toxic elements in it, which should not exceed the maximum permissible concentrations. Toxic elements entering the human body reduce the functions of individual systems and organs and lead to immunodeficiency. The toxic elements by which food products are controlled include copper (Cu), zinc (Zn), iron (Fe), cadmium (Cd), lead (Pb), arsenic (As), and mercury (Hg).Документ Efficiency of gas chromatographic analysis of terpens and terpenoids of sources of aromatic substances, taking into account the polarity of the stationary phase(2020) Frolova, Natalia; Ukrainets, Anatoliy; Niemirich, Oleksandra; Melnyk, Oksana; Ustymenko, IhorThe results of the research allow us to increase the reproducibility of gas chromatographic analysis of sources of aromatic substances, as well as to choose SP, which can be interchangeable and provide a similar separation.Результати дослідження дозволяють збільшити відтворюваність газохроматографічного аналізу джерел ароматичних речовин, а також вибрати СП, який може бути взаємозамінним та забезпечити подібне розділення.Документ Features of the formation of hydrogen bonds in solutions of polysaccharides during their use in various industrial processes(2011) Mank, Valeriy; Melnyk, OksanaThe paper studies the role of water in stabilizing the ordered structure of biological macromolecules methods of X-ray diffraction analysis, rheology , NMR and IR spectroscopy. The research results can be explained by sol-gel phase transition in solutions of polysaccharides, a significant increase in sorption capacity of these molecules to the surface of solutions of mineral adsorbents with increasing temperature in the purification of liquid foods (juices , alcoholic and soft drinks) , processes retrogradation biological molecules.Документ Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol(2018) Melnyk, Oksana; Radzievska, Irina; Galenko, Oleg; Peshuk, LudmilaThe content of tocopherol isomers and their activity in oils with different depth of refining-by pressing up unrefined and refined deodorized. It is shown that the isomeric composition of tocopherols influence on the rate and kinetics of elongation, and termination of radical chain oxidation. The relationship between the fatty acid composition of the oil, in particular the content of unsaturated fatty acids, the flow rate of peroxidation reactions and content of oxidation inhibitors. It is shown that a critical factor when braking oxidation reactions is the inhibitory effect of tocopherol, namely its greatest when the total content of a-isomer content.Документ Kinetics of oxidation of fatty foods as the main indicator of their quality(2013) Radzievska, Irina; Melnyk, OksanaThis work was conducted by determining the acid and peroxide value in fresh oils and fats, and after one, three and six months of storage. Determining indicators of oils and fats oxidation allowed to apply Tsepalov`s graphical method for calculating kinetic parameters of the oxidation processДокумент Nanocomposites based on natural polysacchride and clay minerals(2012) Tochkova, Oksana; Melnyk, Oksana; Mank, ValeriyThe work presents the results of the formation of nanocomposites based on starch, dextrin and clay minerals hlaukonin. Робота представляє результати утворення нанокомпозитів, основаних на крохмалі, декстрині і глинистому мінералі глауконіні.Документ Research of the rheological properties of water variances of polysaccharides(2021-04) Tochkova, Oksana; Gagan, Inna; Melnyk, OksanaThe object of research is aqueous dispersions of polysaccharides. One of the most problematic factors is the in- sufficient study and study of the physicochemical properties of polysaccharides, in particular starch. Among natural polysaccharides, starch occupies a unique position. It has a wide range of applications across many industries and technologies. This is what determines a large number of studies of the state of starch of various botanical origin under the action of various factors that have appeared in the literature recently. Natural polysaccharides, in contrast to synthetic ones, are characterized by a partial ordered structure, formed in the process of synthesis and growth. In the course of the study, a new method of relaxation in starch mixtures was proposed. It was found that struc- tural relaxation in time is slow and long. It was also found that the physicochemical characteristic of polysaccharides, relaxation, is explained by a partially ordered structure with the mutual arrangement of individual chains in a spatial network. It was shown that, under the action of shear stresses, the retest destroys the pseudoplastic liquid structures of aqueous dispersions of starch, followed by restoration to an equilibrium state within 17 hours. The process of recovery or structural relaxation of the spatial structures of aqueous dispersions of polysaccharides occurs due to the rear- rangement of the spatial network of the polymer and is formed due to the existence of cross-linked chemical bonds. Thanks to this method of using polysaccharides, it is possible to obtain improved organoleptic, structural, mechanical and physicochemical characteristics of food products. Compared to similar thickeners (pectin, flour), native potato and corn starches provide and provide structural form to products such as sauces, puddings, pastries, minced meat, fish products, and low fat dairy products. In the food system, the role of polysaccharides is to stabilize structure and interact with other components to deliver or maintain nutrients and taste.Документ Technological properties of the powder made from jerusalem artichoke obtained by the method of drying with mixed heat supply(2017) Niemirich, Oleksandra; Melnyk, Oksana; Petrusha, Oksana; Havrysh, Andrey; Koval, Olga V.Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. В статті розглядаються технологічні властивості порошку, виготовленого з топінамбуру, виготовленогометодом сушіння з змішаним подаванням тепла в порівнянні з традиційною конвекцією.Документ The use of starch with the addition of glauconite to create nanocomposite packaging materials(2012) Mank, Valeriy; Melnyk, OksanaWe consider of film materials from annually renewable components – the starch with the addition of clay mineral glauconite in the form of nanoparticles and investigated their mechanical properties.Документ Using of plant raw materials in the production of preventive yogurts(2020) Melnyk, Oksana; Kiiko, Victoriia; Zolotoverh (Kurpilianska), Kateryna; Ianchyk, MariiaThe purpose of the study is to create prophylactic products using powders of plant raw materials (Jerusalem artichoke, celery, pumpkin seed meal) and determine their effect on the organoleptic, physicochemical, structural and mechanical properties of yogurt. Plant raw materials can enrich yogurts with plant proteins, complex polysaccharides, vitamins, and minerals. Experimental samples of yogurts with plant powders added in different concentrations have been obtained in the laboratory.