Αποτελέσματα αναζήτησης - "АКТИВНОСТЬ ВОДЫ"

Συνεισφορές: The article was published as part of the research topic № FGUS‑2022–0007 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS., статья подготовлена в рамках выполнения исследований по государственному заданию № FGUS‑2022–0007 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук.

Πηγή: Food systems; Vol 6, No 3 (2023); 342-349 ; Пищевые системы; Vol 6, No 3 (2023); 342-349 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2023-6-3

Θεματικοί όροι: входной контроль, moisture transfer, mass fraction of moisture, water activity, structureforming agent, icing, shelf life, infrared spectroscopy, incoming inspection, влагоперенос, массовая доля влаги, активность воды, структурообразователи, глазурь, срок годности, инфракрасная спектроскопия

Περιγραφή αρχείου: application/pdf

Relation: https://www.fsjour.com/jour/article/view/303/247; Кондратьев, Н. Б., Казанцев, Е. В., Осипов, М. В., Руденко, О. С., Белова, И. А. (2022). Прогнозирование срока годности зефира, глазированного шоколадной и кондитерской глазурями. Известия высших учебных заведений. Пищевая технология, 6(390), 68–72. https://doi.org/10.26297/0579–3009.2022.6.15; Tan, J. M., Lim, M. H. (2008). Effects of gelatine type and concentration on the shelf-life stability and quality of marshmallows. International Journal of Food Science and Technology, 43(9), 1699–1704. https://doi.org/10.1111/j.1365–2621.2008.01756.x; Nepovinnykh, N. V., Klyukina, O. N., Kodatskiy, Y. A., Ptichkina, N. M., Yeganehzad, S. (2018). Study of the stability of foam and viscoelastic properties of marshmallow without gelatin. Foods and Raw Materials, 6(1), 90–98. https://doi.org/10.21603/2308–4057–2018–1–90–98; Казанцев, Е. В., Кондратьев, Н. Б., Руденко, О. С., Петрова, Н. А., Белова, И. А. (2022). Формирование пенообразной структуры кондитерских изделий. Пищевые системы, 5(1), 64–69. https://doi.org/10.21323/2618-9771-2022-5-1-64-69; Delahaije, R. J. B. M., Lech, F. J., Wierenga, P. A. (2019). Investigating the effect of temperature on the formation and stabilization of ovalbumin foams. Food Hydrocolloids, 91, 263–274. https://doi.org/10.1016/j.foodhyd.2019.01.030; Zhao, Y., Chen, Z., Li, J., Xu, M., Shao, Y., Tu, Y. (2016). Formation mechanism of ovalbumin gel induced by alkali. Food Hydrocolloids, 61, 390–398. https://doi.org/10.1016/j.foodhyd.2016.04.041; Duan, X., Li, M., Shao, J., Chen, H., Xu, X., Jin, Z. et al. (2018). Effect of oxidative modification on structural and foaming properties of egg white protein. Food Hydrocolloids, 75, 223–228. https://doi.org/10.1016/j.foodhyd.2017.08.008; Cui, R., Zhu, F. (2021). Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends in Food Science and Technology, 107, 491–508. https://doi.org/10.1016/j.tifs.2020.11.018; Kontogiorgos, V. (2019). Polysaccharides at fluid interfaces of food systems. Advances in Colloid and Interface Science, 270, 28–37. https://doi.org/10.1016/j.cis.2019.05.008; Li, Z., Zheng, S., Zhao, C., Liu, M., Zhang, Z., Xu, W. et al. (2020). Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum. International Journal of Biological Macromolecules, 165, 2387–2394. https://doi.org/10.1016/j.ijbiomac.2020.10.100; van den Berg, M. Jara, F. L., Pilosof, A. M. (2015). Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming. Food Hydrocolloids, 48, 282–291. https://doi.org/10.1016/j.foodhyd.2015.03.001; Periche, A., Heredia, A., Escriche, I., Andrés, A., Castelló, M. L. (2015). Potential use of isomaltulose to produce healthier marshmallows. LWT — Food Science and Technology, 62(1, Part 2), 605–612. https://doi.org/10.1016/j.lwt.2014.12.024; Pertsevoy, F. V., Gurskyi, P. V., Vasylenko, P., Ladyka, V. I., Ianchyk, M. V., Krapivnytska, I. O. et al. (2021). Food technology using structurants: the monograph Kharkiv: Dissa+. Ukraine. 2021.; Yang, X., Li, A., Li, X., Sun, L., Guo, Y. (2020). An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends in Food Science and Technology, 102, 1–15. https://doi.org/10.1016/j.tifs.2020.05.020; Tsykhanovska, I., Yevlash, V., Alexandrov, A., Alibekov, R. (2021). Influence of the mineral food nanoadditive “Magnetofооd” on the quality indicators of whipped confectionery products. BIO Web of Conferences, 30, Article 01022. https://doi.org/10.1051/bioconf/20213001022; Saboonchi, S., Mehran, A., Bahramizadeh P., Massoud, R. (July 17–18, 2021). Applications of modified starch in food. 3rd international congress on Engineering, Technology and Innovation, 1–8.; Zhao, Y., Cao, D., Shao, Y., Xiong, C., Li, J., Tu, Y. (2020). Changes in physicochemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocolloids, 98, 105281. https://doi.org/10.1016/j.foodhyd.2019.105281; Iqra, R., Asma, T., Usmanghani, K., Aliya, R. (2019). Fourier transform infrared (ft-ir) spectroscopy of agar from red seaweeds of Karachi coast. International Journal of Biology and Biotechnology, 16(1), 59–63.; Кондратьев, Н. Б., Казанцев, Е. В., Осипов, М. В., Петрова, Н. А., Руденко, О. С. (2019). Исследование процесса влагопереноса в сырцовых пряниках с фруктовой начинкой, изготовленных с использованием различных видов модифицированного крахмала. Хранение и переработка сельхозсырья, 4, 35–46. https://doi.org/10.36107/spfp.2019.187; Попова, Д. Г., Резниченко, И. Ю., Табаторович, А. Н. (2020). Исследование влияния сроков хранения на показатели качества пастильных изделий. АПК России, 27(5), 853–859.; Кондратова, И. И., Томашевич, С. Е., Кононович, В. М., Шостак, Л. М. (2014). Исследование процессов черствения зефира, обогащенного пищевыми волокнами. Весці нацыянальнай акадэміі навук Беларусі. Серыя аграрных навук, 2, 110–115.; Барсукова, И. Г. (2017). Разработка технологии пастильных кондитерских изделий повышенной пищевой ценности и срока годности в низком ценовом сегменте. Автореф. дис. канд. техн. наук. Воронеж: Воронежский государственный университет инженерных технологий. — 24 с.; Cebi, N., Durak, M. Z., Toker, O. S., Sagdic, O., Arici, M. (2016). An evaluation of Fourier transforms infrared spectroscopy method for the classification and discrimination of bovine, porcine and fish gelatins. Food Chemistry, 190, 1109– 1115. https://doi.org/10.1016/j.foodchem.2015.06.065; Кондратьев, Н. Б., Руденко, О. С., Осипов, М. В., Баженова, А. Е. (2022). Прогнозирование срока годности кондитерских изделий в условиях ускоренного хранения: обзор предметного поля. Хранение и переработка сельхозсырья, 4, 22–39. https://doi.org/10.36107/spfp.2022.354; Ergun, R., Lietha, R., Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50(2), 162–192. https://doi.org/10.1080/10408390802248833; https://www.fsjour.com/jour/article/view/303

Διαθεσιμότητα: https://www.fsjour.com/jour/article/view/303
https://doi.org/10.21323/2618-9771-2023-6-3-342-349

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7

Academic Journal

Determination of factors affecting the activity of water in cosmetic products

Συγγραφείς: Shimchuk, А. А.

Θεματικοί όροι: perfume and cosmetic products, water activity, surfactants, парфюмерно-косметическая продукция, активность воды, поверхностно-активные вещества

Περιγραφή αρχείου: application/pdf

Relation: https://elib.belstu.by/handle/123456789/72285; 665.58=111

Διαθεσιμότητα: https://elib.belstu.by/handle/123456789/72285

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8

Academic Journal

Установление степени влияния на активность воды содержащихся в растворах ПАВ

Συγγραφείς: Шимчук, Анастасия Андреевна, Ветохин, Сергей Сергеевич

Θεματικοί όροι: поверхностно-активные вещества, ПАВ, активность воды, мицеллы, мицеллообразование, водные растворы

Περιγραφή αρχείου: application/pdf

Relation: https://elib.belstu.by/handle/123456789/70902; 544.7

Διαθεσιμότητα: https://elib.belstu.by/handle/123456789/70902

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9

Academic Journal

Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

Συγγραφείς: Grek, Olena, Tymchuk, Alla, Tsygankov, Sergii, Onopriichuk, Olena, Savchenko, Oleksandr, Ochkolyas, Оlena

Πηγή: Східно-Європейський журнал передових технологій; Том 6, № 11 (102) (2019): Технології та обладнання харчових виробництв; 41-48
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (102) (2019): Технологии и оборудование пищевых производств; 41-48
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (102) (2019): Technology and Equipment of Food Production; 41-48

Θεματικοί όροι: 2. Zero hunger, 0301 basic medicine, 0303 health sciences, 03 medical and health sciences, semi-finished products, milk-protein mashes, potato fiber, heat treatment, effective viscosity, moisture-retaining power, water activity, 0211 other engineering and technologies, 0202 electrical engineering, electronic engineering, information engineering, UDC 664.9.022: 637.03, 02 engineering and technology, напівфабрикати, молочно-білкові заміси, картопляна клітковина, термічна обробка, ефективна в'язкість, вологоутримувальна здатність, активність води, полуфабрикаты, молочно-белковые замесы картофельная клетчатка, термическая обработка, эффективная вязкость, влагоудерживающая способность, активность воды

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: http://journals.uran.ua/eejet/article/download/183549/187658
http://journals.uran.ua/eejet/article/download/183549/187658
http://journals.uran.ua/eejet/article/view/183549
http://journals.uran.ua/eejet/article/view/183549

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10

Academic Journal

FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS ; ФОРМИРОВАНИЕ ПЕНООБРАЗНОЙ СТРУКТУРЫ КОНДИТЕРСКИХ ИЗДЕЛИЙ

Συγγραφείς: E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova, Е. В. Казанцев, Н. Б. Кондратьев, О. С. Руденко, Н. А. Петрова, И. А. Белова

Συνεισφορές: The article was published as part of the research topic No. FGUS‑2022–0007 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS., Статья подготовлена в рамках выполнения исследований по государственному заданию № FGUS‑2022–0007 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук.

Πηγή: Food systems; Vol 5, No 1 (2022); 64-69 ; Пищевые системы; Vol 5, No 1 (2022); 64-69 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2022-5-1

Θεματικοί όροι: стойкость пены, pastille products, egg white, pectin, white sugar, foamy structure, water activity, foam stability, пастильные изделия, белок яичный, пектин, сахар белый, пенообразная структура, активность воды

Περιγραφή αρχείου: application/pdf

Relation: https://www.fsjour.com/jour/article/view/150/174; Зверев, С.В., Карпов, В.И., Никитина, М.А. (2021). Оптимизация пищевых композиций по профилю идеального белка. Пищевые системы, 4(1), 4–11. https://doi.org/10.21323/2618–9771–2021–4–1–4–11; Вилкова, Н.Г. (2014). Свойства пен и методы их исследования. Пенза, Пензенский государственный университет архитектуры и строительства, 2014; Xiao, N., Zhao, Y., Yao, Y., Wu, N., Xu, M., Du, H. et al. (2020). Biological activities of egg yolk lipids: A review. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/acs.jafc.9b06616 (unpublished date); Babaei, J., Khodaiyan, F., Mohammadian, M. (2019). Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels. International Journal of Biological Macromolecules, 128, 94–100. https://doi.org/10.1016/j.ijbiomac.2019.01.116; Delahaije, R.J.B.M., Lech, F.J., Wierenga, P.A. (2019). Investigating the effect of temperature on the formation and stabilization of ovalbumin foams. Food Hydrocolloids, 91, 263–274. https://doi.org/10.1016/j.foodhyd.2019.01.030; Duan, X., Li, M., Shao, J., Chen, H., Xu, X., Jin, Z. et al. (2018). Effect of oxidative modification on structural and foaming properties of egg white protein. Food Hydrocolloids, 75, 223–228. https://doi.org/10.1016/j.foodhyd.2017.08.008; Zhao, Y., Chen, Z., Li, J., Xu, M., Shao, Y., Tu, Y. (2016). Formation mechanism of ovalbumin gel induced by alkali. Food Hydrocolloids, 61, 390–398. https://doi.org/10.1016/j.foodhyd.2016.04.041; He, W., Xiao, N., Zhao, Y., Yao, Y., Xu, M., Du, H. et al. (2021). Effect of polysaccharides on the functional properties of egg white protein: A review. Journal of Food Science, 86(3), 656–666. https://doi.org/10.1111/1750–3841.15651; Cui, R., Zhu, F. (2021). Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends in Food Science and Technology, 107, 491–508. https://doi.org/10.1016/j.tifs.2020.11.018; Wang, X., Yu, S., Wang, J., Yu, J., Arabi, M., Fu, L., Li, B. et al. (2020). Fluorescent nanosensor designing via hybrid of carbon dots and postimprinted polymers for the detection of ovalbumin. Talanta, 211, Article 120727. https://doi.org/10.1016/j.talanta.2020.120727; Xiong, W., Ren, C., Tian, M., Yang, X., Li, J., Li, B. (2017). Complex coacervation of ovalbumin carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide. Food Hydrocolloids, 73, 41–50. https://doi.org/10.1016/j.foodhyd.2017.06.031; He, W., Xiao, N., Zhao, Y., Yao Y., Xu M., Du H. et al. (2021). Effect of polysaccharides on the functional properties of egg white protein: A review. Journal of Food Science, 86(3), 656–666. https://doi.org/10.1111/1750–3841.15651; Yang, X., Li, A., Li, X., Sun, L., Guo, Y. (2020). An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends in Food Science and Technology, 102, 1–15. https://doi.org/10.1016/j.tifs.2020.05.020; Kontogiorgos, V. (2019). Polysaccharides at fluid interfaces of food systems. Advances in Colloid and Interface Science, 270, 28–37. https://doi.org/10.1016/j.cis.2019.05.008; Li, Z., Zheng, S., Zhao, C., Liu, M., Zhang, Z., Xu, W. et al. (2020). Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum. International Journal of Biological Macromolecules, 165, 2387–2394. https://doi.org/10.1016/j.ijbiomac.2020.10.100; Benelhadj, S., Gharsallaoui, A., Degraeve, P., Attia, H., Ghorbel, D. (2016). Effect of pH on the functional properties of Arthrospira (Spirulina) platensis protein isolate. Food Chemistry, 194, 1056–1063, Article 18081. https://doi.org/10.1016/j.foodchem.2015.08.133; Van den Berg, M., Jara, F. L., Pilosof, A. M. (2015). Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming. Food Hydrocolloids, 48, 282–291. https://doi.org/10.1016/j.foodhyd.2015.03.001; Farjami, T., Madadlou, A. (2019). An overview on preparation of emulsion-filled gels and emulsion particulate gels. Trends in Food Science and Technology, 86, 85–94. https://doi.org/10.1016/j.tifs.2019.02.043; Wang, W., Shen, M., Liu, S., Jiang, L., Song, Q., Xie, J. (2018). Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition. Carbohydrate Polymers, 192, 193–201. https://doi.org/10.1016/j.carbpol.2018.03.064; Zhao, Y., Cao, D., Shao, Y., Xiong, C., Li, J., Tu, Y. (2020). Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds. Food Hydrocolloids, 98, Article 105281. https://doi.org/10.1016/j.foodhyd.2019.105281; https://www.fsjour.com/jour/article/view/150

Διαθεσιμότητα: https://www.fsjour.com/jour/article/view/150
https://doi.org/10.21323/2618-9771-2022-5-1-64-69

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11

Academic Journal

PRELIMINARY EVALUATION OF COLOR STABILITY OF DATE FRUIT TABLETS ; ПРЕДВАРИТЕЛЬНАЯ ОЦЕНКА СТАБИЛЬНОСТИ ЦВЕТА ТАБЛЕТОК ИЗ ФИНИКОВ

Συγγραφείς: D. Megdoud, M. S. Galouz, S. Rahal, S. Benamara, Д. Мегдуд, М. С. Галоус, С. Рахал, С. Бенамара

Πηγή: Food systems; Vol 5, No 1 (2022); 10-13 ; Пищевые системы; Vol 5, No 1 (2022); 10-13 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2022-5-1

Θεματικοί όροι: активность воды, color, date (Phoenix dactylifera L.) fruit, model, storage, water activity, цвет, финики (Phoenix dactylifera L.), модель, хранение

Περιγραφή αρχείου: application/pdf

Relation: https://www.fsjour.com/jour/article/view/143/167; Arlauskas, R., Bartkeviciute, R., Barzda, A., Stukas, R. (2021). The impact of the COVID‑19 on the consumption of food supplements in the Lithuanian population. European Journal of Public Health, 31 (Supp_3), ckab164.445. https://doi.org/10.1093/eurpub/ckab164.445; Morais, R.M.S.C., Morais, A.M.M.B., Dammak, I., Bonilla, J., Sobral, P.J.A., Laguerre, J.-C. et al. (2018). Functional dehydrated foods for health preservation. Journal of Food Quality, 2018, Article 1739636. https://doi.org/10.1155/2018/1739636; Tokusoglu, O. (2019). Food tablet manufacturing strategies: Research data on effervescent food supplements. Journal of Nutrition and Food Sciences, 9, 40–41. https://doi.org/10.4172/2155–9600-C5–101; Adiba, B.D., Benamara, S., Saidi, N., Meksoud, A. (2011). Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders. Powder Technology, 208(3), 725–730. https://doi.org/10.1016/j.powtec.2011.01.016; Farag, K.M. (2016). Date Palm: A wealth of healthy food. Chapter in a book: Encyclopedia of Food and Health. 356–360. https://doi.org/10.1016/B978–0–12–384947–2.00215–4; Betoret, F., Calabuig-Jiménez, L., Barrera, C., Dalla Rosa, M. (2016). Sustainable drying technologies for the development of functional foods and preservation of bioactive compounds. Open access peer-reviewed chapter: Sustainable Drying Technologies. https://doi.org/10.5772/64191; Sidor, A., Drożdżyńska, A., Brzozowska, A., Gramza-Michałowska, A. (2021). The effect of plant additives on the stability of polyphenols in dried black chokeberry (Aronia melanocarpa) fruit. Foods, 10(1), Article 44. https://doi.org/10.3390/foods10010044; Andrade, P.R.D., Lemus, M.R., Pérez C. C.E. (2011). Models of sorption isotherms for food: uses and limitations. Vitae, 18(3), 325–334.; Shishkina, N.S., Karastoyanova, O.V., Borchenkova, L.A., Korovkina, N.V., Fedyanina, N.I. (2019). The influence of physical methods of vegetables processing on the quality of frozen products. Food Systems, 2(3), 9–12. https://doi.org/10.21323/2618–9771–2019–2–3–9–12; Iguergaziz, N., Benamara, S., Boukhiar, A., Djallouli, F.-Z., Guebrili, A., Angar, N.-E. Et al. (2019). Release characteristics of paracetamol and oleuropein from Mech-Degla date fruit tablets enriched and non-enriched with freeze-dried olive leaf extract. Chemical Engineering Communications, 206(4), 524–534. https://doi.org/10.1080/00986445.2018.1505615; Labuza, T.P., Kaanane, A., Chen, J.Y. (1985). Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of Food Science, 50, 385–391. https://doi.org/10.1111/j.1365–2621.1985.tb13409.x; Jannot, Y. (2008). Sorption isotherms: Models and determination. Retrieved from https://docplayer.fr/6295592-Isothermes-de-sorption-modeles-etdetermination-sommaire.html. Accessed March 11, 2019. (In French); Touati B. (2008). Theoretical and experimental study of the solar drying of the leaves of the spearmint (Mentha viridis).Doctoral thesis. I.N.S.A. of Lyon and University of Tlemcen, 166 p. (In French); Alamri, M.S., Mohamed, A.A., Hussain, S., Ibraheem, M.A., Abdo Qasem, A.A. (2018). Determination of moisture sorption isotherm of cross linked millet flour and oxirane using GAB and BET. Journal of Chemistry, 2018, Article 2369762. https://doi.org/10.1155/2018/2369762; Al-Amrani, M., Al-Alawi, A., Al-Marhobi, I. (2020). Assessment of enzymatic browning and evaluation of antibrowning methods on dates. International Journal of Food Science, 2020, Article 838046. https://doi.org/10.1155/2020/8380461; Korbel, E., Attal, E.-H., Grabulos, J., Lluberas, E., Durand, N., Morel, G. et al. (2013). Impact of temperature and water activity on enzymatic and non-enzymatic reactions in reconstituted dried mango model system. European Food Research and Technology, 237(1), 39–46. http://doi.org/10.1007/s00217–013–2026–6; Rufián-Henares, J.A., Pastoriza, S. (2016). Maillard reaction. Chapter in a book: Encyclopedia of Food and Health. Academic Press, 2016, 593–600. https://doi.org/10.1016/B978–0–12–384947–2.00435–9; Karangwa, E., Habimana, J.D.D., Jingyang, Yu., Murekatetem, N., Zhang, X., Masamba, K. et al. (2017). Sensory characteristics of Maillard reaction products obtained from sunflower protein hydrolysates and different sugar types. International Journal of Food Engineering, 13(3), Article 20160006. https://doi.org/10.1515/ijfe‑2016–0006; Ghnimi, S., Umer, S., Karim, A., Kamal-Eldin, A. (2017). Date fruit (Phoenix dactylifera L.): An underutilized food seeking industrial valorization. NFS Journal, 6, 1–10. https://doi.org/10.1016/j.nfs.2016.12.001; Ribeiro, L.C., da Costa, J.M.C., Afonso, M.R.A. (2019). Hygroscopic behavior of acerola powder obtained by spray-drying. Acta Scientiarum — Technology, 41, Article e35382. https://doi.org/10.4025/actascitechnol.v41i1.35382; Veiga-Santos, P., Oliveira, L.M., Cereda, M.P., Scamparini, A.R.P. (2007). Sucrose and inverted sugar as plasticizer. Effect on cassava starch–gelatin film mechanical properties, hydrophilicity and water activity. Food Chemistry, 103(2), 255–262. https://doi.org/10.1016/j.foodchem.2006.07.048; Ploypetchara, T., Gohtani, S. (2018). Effect of sugar on starch edible film properties: plasticized effect. Journal of Food Science and Technology, 55(9), 3757–3766. https://doi.org/10.1007%2Fs13197–018–3307–7; https://www.fsjour.com/jour/article/view/143

Διαθεσιμότητα: https://www.fsjour.com/jour/article/view/143
https://doi.org/10.21323/2618-9771-2022-5-1-10-13

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12

Academic Journal

Исследование влияния различных физических факторов на изменение свойств и активацию воды в технологических процессах

Θεματικοί όροι: свойства воды, физико-химическая активность воды, активация воды

Περιγραφή αρχείου: application/pdf

Σύνδεσμος πρόσβασης: https://rep.bsatu.by/handle/doc/17360

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13

Academic Journal

Determining the Effect of Apple and Banana Powders Dried by Sublimation on the Quality Indicators of A Sour Milk Dessert During Storage

Συγγραφείς: Kuzmyk, U. (Uliana), Marynin, A. (Andrii), Svyatnenko, R. (Roman), Zheludenko, Y. (Yulia), Kurmach, M. (Mykhailo)

Πηγή: Eastern-European Journal of Enterprise Technologies

Θεματικοί όροι: active acidity, lactic acid bacteria, десерт, молочна сироватка, молоко знежирене, активність води, активна кислотність, молочнокислі бактерії, активная кислотность, молочнокислые бактерии, skim milk, активность воды, dessert, whey, water activity, молочная сыворотка, молоко обезжиренное, Indonesia

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Relation: https://www.neliti.com/publications/397206/determining-the-effect-of-apple-and-banana-powders-dried-by-sublimation-on-the-q

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14

Academic Journal

Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

Πηγή: Eastern-European Journal of Enterprise Technologies; Vol. 3 No. 11 (111) (2021): Technology and Equipment of Food Production; 28-35
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технологии и оборудование пищевых производств; 28-35
Eastern-European Journal of Enterprise Technologies; Том 3 № 11 (111) (2021): Технології та обладнання харчових виробництв; 28-35

Θεματικοί όροι: 2. Zero hunger, молоко знежирене, активная кислотность, skim milk, whey, активність води, lactic acid bacteria, молочна сироватка, активность воды, active acidity, water activity, молочнокислые бактерии, dessert, молочнокислі бактерії, молоко обезжиренное, молочная сыворотка, активна кислотність, десерт