Матеріали конференцій
Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7498
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Документ Creation of standardized, innovative drinks of therapeutic and prophylactic action with the addition of pectin(2019) Lugovska, Oksana; Sidor, VasylThe beverage industry is demonstrating a constant increase in production, the appearance of new products on the market. In the assortment of soft drinks of therapeutic and prophylactic action, more attention is paid to beverages enriched with pectin substances.Документ Influence of the partical size of emulsion on the stability of bevereges(2017) Sidor, Vasyl; Lugovska, OksanaBeverage emulsions containing particles with a size of 1-1000 nm, and treated as objects of classical colloid chemistry. Of great importance to the stability of food products has a particle size. The use of emulsions in the manufacture of beverages is associated with the possibility of reducing the length of the production process while reducing power consumption compared to traditional production methods. This difference is particularly useful in food industry, because of the emulsions are the necessary ingredients that provide flavor, color and aroma of food that greatly simplifies their production technology.Документ Functional role of hydrocolloids in oil-in-water emulsions during storage of food(2015) Lugovska, Oksana; Sidor, VasylThis paper describes the physic-chemical principles underlying the functional role of hydrocolloids in oil-in-water emulsions. Basic terms such as emulsifier and stabilizer are defined, and the origins of electrostatic and steric interaction potentials arc explained. The paper discusses the main factors controlling flocculation, creaming, coalescence and Ostwald ripening, distinguishing between the differing effects of adsorbing and no adsorbing hydrocolloids. The attention is specifically directed towards new understanding concerning the rheological and microstructural control of emulsion stability by non-adsorbing hydrocolloids, and the great potential of electrostatic protein-polysaccharide interactions at the oil-water interface for enhancing emulsion properties.Документ Effect stabilizers of emulsions on their quality and safety(2014) Lugovska, Oksana; Sidor, VasylSome foods, especially beverages that are made using emulsions containing 1–1000 nm particle size and treated as objects of classical colloid chemistry. Of great importance for the stability of these products is the size of the particles. In the case where known information about the particle size emulsion, then you can control their stability and quality.