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The microstructure of water solutions from red beet additives investigation for using in the butter paste
(2016) Podkovko, Oksana; Rashevska, Tamara
During experimental studies it was found that the structure of water solutions of powders obtained by different drying methods, is similar.Jt consists of two tissues types: mechanical and leading. However, the structure of criopovvder is most definitely, contains indissoluble tissues vegetables that were restored faster and belter. The butter paste wills red beet crioporwder is characterized by high organoleptic characteristics, heat resistance and hardness with simultaneous plasticity of the product.
Nanostructure Interfaces of Phases and Nanoelements Multlcomponent Lipid System
(2009) Rashevska, Tamara
The formation of the iipid systems' nanostructure muiticomponent is investigated by the example of butter. Формування наноструктури ліпідної системи вивчали на зразках вершкового масла.
The influence of inulin additive in the water composition during the processing of butter
(1998) Rashevska, Tamara; Gulyy, Ivan; Bobrovnik, Leonid; Goyko, Iryna
The researches of water phase state in butter with inulin additive were carried out. The results stated that inulin additive increased the amount of closely linked adsorptional moisture in butter.
Peculiarities of positron annihilation with electrons in the vicinity of nanovoids in amorphous and crystalline triglycerides
(2001) Rashevska, Tamara; Gulyy, Ivan; Nischenko, Michael; Lihtorovich, Stanislav
The presence of nanovoids in the structure of fatty-acid triglycerides was confirmed by means of the positron annihilation spectroscopy. Наявність нанопорожнин в структурі тригліцеридів жирних кислот було підтверджена за допомогою спектроскопії позитронної аннігіляції.
The role of water phase in formation of microstructure of butter with red beet powder additive
(1998) Rashevska, Tamara; Gulyy, Ivan; Simahina, Galina; Pryadko, Nikolai; Goyko, Iryna; Tobilevich, N.
Electron microscopic investigation stated that saccharose contained in beet powder favoured the formation of cell structure on the edge of water and fat phase, and increased the mechanical strength of fat globule cover. This fact provided the formation of granular structure and plastic consistence butter with beet powder additive.
The perspective of inulin use in butter industry
(1997) Rashevska, Tamara; Gulyy, Ivan; Bobrovnik, Leonid; Grinenko, I. A.
The purpose of the work is to study the expedience and perspectivity to use inulin in the production of butter and its analogues.Метою роботи є вивчення доцільності та перспективності використовувати інулін у виробництві вершкового масла та його аналогів.
Electro-microscopic investigations of the structure of butter with inulin
(1997) Rashevska, Tamara
Electro-microscopic investigations exposed the inulin's influence on the microstructure, its role in the formation of butter's plastically consistency.
Microbiological researches of a butter with inulin
(2004) Rashevska, Tamara; Gulyy, Ivan; Grinenko, Irina; Homichak, Lubomir
In NUFT the technology of a butter with inulin is developed and microbiological studies done. В НУХТ розроблено технологію вершкового масла з інуліном і ослідженого його мікробіологічні показники.
Micstructure of multicomponent in water inulin solusions
(2004) Gulyy, Ivan; Ukrainets, Anatoliy; Rashevska, Tamara; Tasenko, Evgenia
Studied formation of a microstructure of water solutions inulina, chicory, fructose and their mixes in a water phase. Досліджено формування мікроструктури водного розчину інуліну, цикорію, фруктози та їх суміші у водній фазі. Исследовано формирование микроструктуры водного раствора инулина, цикория, фруктозы та их смеси в водной фазе.
Influence of water phase condition on microorganisms growth in butter with pectin additive
(1998) Rashevska, Tamara
As a result of scientific work, there was studied the influence of pectine additive on water phase condition and on microorganisms growth in butter. There was fixes high moisture adsorption of pectine in butter plasma, thus increasing the dispersion of moisture in butter.

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