Search Results - "Tsykhanovska, I."

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FOOD ADDITIVE MAGNETOFOOD IN THE PRODUCTION OF MARSHMALLOWS by Tsykhanovska, I., Alexandrov, A., Lazarieva, T.

“…Production of whipped confectionery (marshmallows, pressed fruit paste, sweets with light-textured centres) is a complex process difficult to control. To…”
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THE USE OF FOOD ADDITIVE "MAHNETOFООD" IN THE TECHNOLOGY OF FORMED JELLY MARMELADE by Tsykhanovska, I., Yevlash, V., Trishch, R., Lazarieva, T., Alexandrov, A.

“…Expansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing…”
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Specified Parameters in Designing Porous Materials Using Magnetic Nanotechnologies by Riabchykov, Mykola, Furs, Tetiana, Alexandrov, Alexandr, Tsykhanovska, Iryna, Hulai, Olha, Shemet, Vasylyna

“…The research is devoted to solving the problem of regulating the porosity parameters during the manufacturing process under magnetic field conditions. The…”
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Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin by Tsykhanovska, I., Yevlash, V., Trishch, R., Lazarieva, T., Alexandrov, A., Nikulina, A.

“…Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high…”
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INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS by Tsykhanovska, I., Skurikhina, L., Evlash, V., Pavlotska, L.

“…The influence of a food additive“Magneftofud” (nanopowder of double oxide of two- and trivalent Ferum) on physical and chemical parameters, functional and…”
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