Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ The microstructure of water solutions from red beet additives investigation for using in the butter paste(2016) Podkovko, Oksana; Rashevska, TamaraDuring 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.Документ Heat resistance determination of butter paste with red beet powder(2014) Podkovko, Oksana; Smirnova, Elizabeth; Rashevska, TamaraДокумент Nanostructure Interfaces of Phases and Nanoelements Multlcomponent Lipid System(2009) Rashevska, TamaraThe formation of the iipid systems' nanostructure muiticomponent is investigated by the example of butter. Формування наноструктури ліпідної системи вивчали на зразках вершкового масла.Документ The influence of inulin additive in the water composition during the processing of butter(1998) Rashevska, Tamara; Gulyy, Ivan; Bobrovnik, Leonid; Goyko, IrynaThe 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.Документ Peculiarities of positron annihilation with electrons in the vicinity of nanovoids in amorphous and crystalline triglycerides(2001) Rashevska, Tamara; Gulyy, Ivan; Nischenko, Michael; Lihtorovich, StanislavThe 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.Документ 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.Документ 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.Документ Electro-microscopic investigations of the structure of butter with inulin(1997) Rashevska, TamaraElectro-microscopic investigations exposed the inulin's influence on the microstructure, its role in the formation of butter's plastically consistency.Документ Microbiological researches of a butter with inulin(2004) Rashevska, Tamara; Gulyy, Ivan; Grinenko, Irina; Homichak, LubomirIn 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.Документ Micstructure of multicomponent in water inulin solusions(2004) Gulyy, Ivan; Ukrainets, Anatoliy; Rashevska, Tamara; Tasenko, EvgeniaStudied 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.