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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Rheological studies of berry sauces with iodine-containing additives(2020) Lystopad, Tamara; Deinychenko, Grygorii; Pasichnyi, Vasyl; Shevchenko, Anastasiia; Zhukov, YevheniiThe influence of the addition of seaweed raw materials and the absence of struc-ture-forming agent on the rheological parameters of berry sauces were established. The research of rheological properties was carried out using rotational viscometer. Sensory research of sauces was performed by a five point scale based on the weighting factor.Документ Survey of complex influence of physico-chemical and technological parameters on process of milk-egg co-precipitate obtaining(2020) Deinychenko, Grygorii; Zolotukhina, Inna; Skrynnik, Viltoriia; Fedak, Natalia; Tkachyk, Stanislav; Kravchenko, Tamara; Kravchenko, Kateryna; Deinychenko, Liudmyla; Pavliuchenko, Elena; Furmanova, YuliiaThe comprehensive effect of the pH medium and the concentration of sugar or sodium chloride on the process of coagulation of egg proteins has been established and analyzed.Визначено та проаналізовано комплексний вплив рН середовища та концентрації цукру або солі на процес коагуляції білків яєць у молочному середовищі.