Тези доповідей, матеріали конференцій
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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 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.Документ Influence of water phase condition on microorganisms growth in butter with pectin additive(1998) Rashevska, TamaraAs 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.Документ Formation conformities of crystalline formations of milk fat fractions as a regulator of butter textures(1998) Rashevska, TamaraFormation conformities of crystalline formations of milk fat fractions have beeninvestigated in our University.Документ Formation of a cellular crystal submicrostructure in butter witn admixtures(2000) Rashevska, TamaraA cellular crystal structure was found to be formed in the butter on the fat globules surface as well as in the interglobulesphere.Документ The texture of the new kinds of dessert butter with the additives of plant raw criopowders(1998) Rashevska, Tamara; Simahina, Galina; Gulyy, Ivan; Pryadko, Nikolai; Goyko, IrynaThe investigations showed that the addition of criopowders gave the butter a significant plasticity, improved its ability to spread, decreased its hardness. Дослідження показали, що додавання кріопорошків надають маслу пластичность, покращують його намазуваність, знижують його твердість.
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