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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Survey of characteristics of dairy-protein concentrates in the low-temperature storage process(2018) Gnitsevych, Victoriya; Yudina, Tatiana; Deinychenko, Liudmyla; Nykyforov, Radion; Nazarenko, IrynaThe 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.Документ Definition of quality indicators of dairy-protein concentrates in the storage process(2018) Gnitsevych, Victoriya; Yudina, Tatiana; Deinychenko, Liudmyla; Nykyforov, Radion; Nazarenko, IrynaThe 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.Документ Differential scanning calorimetry research of biodegradable films for confectionery and bakery products(2017) Shulga, Oksana; Chorna, Anastasia; Kobylinskyi, SergiyBiodegradable films for bakery and confectionery products using differential scanning calorimetry are studied in this work. Expediency for the use of biodegradable films for marmalade, gingerbread, bakery products, and fondant confectionery according to organoleptic characteristics is established. The influence of the type of starch on film structure is studied with DSC analysis. DSC analysis was used to determine functionality of using glycerol as plasticizer, as this can reduce the temperature of melting point and glass transition of original compounds.Документ Теплофізичні дослідження вершкового масла, збагаченого порошком моркви(2007) Вашека, Оксана Миколаївна; Рашевська, Тамара ОлексіївнаМетодом 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.