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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522

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Stability studies olihofruktozy аnd inulin and in drinks prepared from aromatic emulsions
(2017) Lugovska, Oksana
This article describes the use of emulsions for the production of beverages with inulin and oligofructose for for the restaurant business and industry. Inulin and oligofructose are high quality ingredients for the production of dietetic foods. Inulin and oligofructose can be used as a pure dietary ingredients to create functional foods with different stated properties, and as ingredients that improve the taste and texture and allows replacement of sugar and fat. The best results are obtained with a combination of dietary and technological concepts, which enables the development of high quality innovative food products.The work purpose – stability research inulin and olihofructose depend on рН size, temperature and a storage time of foodstuff in which they were used.
Influence particle size of emulsions on quality and stability of beverages
(2013) Lugovska, Oksana; Sidor, Vasyl
Investigated samples of emulsions with different stabilizers (gum arabic, modified starch) , the size of 0,1-1,0 microns and about 1.0 microns. In determining the stability of the emulsion particle diameter determined by laser granulometry and placement on the stability of soft drink for 180 days, which was used emulsion.