Перегляд за Автор "Miroshnikov, Oleg"

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Determination of Fatty Acid Profile of Sunflower Oil Samples by NMR 1H Spectroscopy
(2018) Kovaleva, Svetlana; Mazur, Larisa; Miroshnikov, Oleg; Hutsalo, Inna
Sunflower oil with a high content of oleic acid (Omega-9) and a sufficiently low content of polyunsaturated linoleic acid (Omega-6) is characterized by a lower nutritional value but greater chemical stability at high temperatures and in the presence of oxidizing agents, therefore, it has several advantages for the food and chemical industries, and also as a raw material for the production of biofuels. The determination of the TAG composition o f oil is very important, because due to selection there is a large number o f sunflower varieties. The spectra o f oil samples extracted from seeds o f various sunflower varieties were investigated by NMR 1H spectroscopy to determine fatty acids composition. This method based on estimation and comparison the proton integral intensities of allylic and bis-allylic CH2 groups with intensity o f glycerol protons that allows to determine the amounts o f these unsaturated fatty acids. Each oil sample obtained has its individual TAG profile determining its physicochemical properties and nutritional value. Method 1H-NMR spectroscopy is rapid and non-destructive, so it is perspective for determination o f oil fatty acid composition.
Innovative ingredients in dairy production
(2013) Podobiy, Olena; Miroshnikov, Oleg
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.
Phase Composition and Voltammetric Behaviour of Doped and Nanostractured Manganese (IV) Oxides in Alkaline Saturated by Oxigen Medium
(2017) Sokolsky, Georgiy; Zudina, Luiza; Miroshnikov, Oleg; Shovkun, Natalya; Smirnova, Elizabeth; Boldyrev, Evgeniy
Spectroscopical study of the influence of some inorganic and organic substances on the character of hydration in sucrose solutions
(1999) Bobrovnik, Leonid; Klimovich, V.; Miroshnikov, Oleg; Podobiy, Olena
The influence of chlorides, nitrates and carbonates of alkali metals and some oligopeptides on the hydration of sucrose in solution. The analysis of the data revealed that the hydration of sucrose depends on the hydrogen bonding and ion - dipole interaction (near-hydration) and hydrophobic interactions (far hydration). Result of the research can be used to model systems, derived from real sugar solutions (molasses) in a study of the phenomenon of hydration.
The use of rowan berries in bread healthy products
(2013) Stetsenko, Natalia; Miroshnikov, Oleg; Podobiy, Olena
The optimal terms of renewal swelling of process of the dried up rowan berries are: temperature is 60ºС; time of contact is 120 minutes; a liquid for swelling is water. Оптимальні умови проведення процесу набухання висушених ягід горобини: температура 60 º С; час контакту становить 120 хвилин; рідина для набухання - вода.