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

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  • Ескіз
    Документ
    Survey of characteristics of dairy-protein concentrates in the low-temperature storage process
    (2018) Gnitsevych, Victoriya; Yudina, Tatiana; Deinychenko, Liudmyla; Nykyforov, Radion; Nazarenko, Iryna
    The influence of low-temperature freezing parameters and storage time on the quality parameters of milk-protein concentrates (MPC) of buttermilk was studied. The features of low-temperature phase transitions and glass transition of MPC were researched. It was found that the use of viburnum and cranberry purees as coagulants contributes to increasing the proportion of bound moisture and improving the preservation of products. Changes in colorimetric characteristics of the concentrates during storage were determined. The periods and conditions of MPC storage were found.
  • Ескіз
    Документ
    Definition of quality indicators of dairy-protein concentrates in the storage process
    (2018) Gnitsevych, Victoriya; Yudina, Tatiana; Deinychenko, Liudmyla; Nykyforov, Radion; Nazarenko, Iryna
    The aim of this article is to investigate changes in the structure, color and microbiological parameters of milk-protein concentrates (MPC) made of buttermilk with the use of cranberry or viburnum purees in the process of storage. Necessary results were obtained after analyzing phase transitions, changes in color-parametric and microbiological characteristics of the studied products.
  • Ескіз
    Документ
    Теплофізичні дослідження вершкового масла, збагаченого порошком моркви
    (2007) Вашека, Оксана Миколаївна; Рашевська, Тамара Олексіївна
    Методом диференціальної скануючої калориметрії вивчено зміни, що протікають у жировій фазі вершкового масла, збагаченого порошком моркви в процесі його зберігання. Встановлено вплив добавки порошку моркви, отриманої способом холодного розпилювального сушіння, на процеси кристалізації гліцеридів. The method of differential scanning calorimetry study the changes occurring in the fat phase of butter-rich powder of carrots during storage. The effect of the addition of carrot powder, obtained by cold spray drying, the crystallization of glycerides.