Binding of aromaforming cryo- and thermotropic jellies of gelatin and starch
dc.citation.epage | 486 | |
dc.citation.issue | 4 | |
dc.citation.spage | 480 | |
dc.citation.volume | 11 | |
dc.contributor.affiliation | National University of Zaporozhya | |
dc.contributor.affiliation | Khortitska National Academy of Education and Rehabilitation | |
dc.contributor.author | Lashko, Nataliya | |
dc.contributor.author | Derevianko, Nataliya | |
dc.contributor.author | Dudarieva, Galina | |
dc.coverage.placename | Lviv | |
dc.date.accessioned | 2018-06-22T13:26:12Z | |
dc.date.available | 2018-06-22T13:26:12Z | |
dc.date.created | 2017-01-20 | |
dc.date.issued | 2017-01-20 | |
dc.description.abstract | Вивчені закономірності зв’язування аро- матоутворюючих речовин кріо- та термотропними драглями желатини і крохмалю. Експериментально підтверджено вплив гідрофобної поверхні досліджуваних драглів на їх здатність сорбувати тимол із водних розчинів. Встановлено зменшення сорбції тимолу кріотропними драглями порівняно з термо- тропними. Експериментально підтверджено, що технологічно найбільш перспективним для створення ароматизаторів на основі гідрофобних ароматичних речовин є термотропні драглі желатини з високою гідрофобністю. | |
dc.description.abstract | The regularities of binding substances of aromaforming cryo- and thermotropic jellies of gelatin and starch were studied. The influence of the surface of hydrophobic jelly on their ability to absorb aqueous solutions of thymol was experimentally confirmed. The reduction of sorption by thymol cryotropic jellies versus the thermotropic one was established. Experimentally it was confirmed that the most promising technology to create flavors from aromatic hydrophobic substances are thermotropic jellies y of gelatin with high hydrophobicity. | |
dc.format.extent | 480-486 | |
dc.format.pages | 7 | |
dc.identifier.citation | Lashko N. Binding of aromaforming cryo- and thermotropic jellies of gelatin and starch / Nataliya Lashko, Nataliya Derevianko, Galina Dudarieva // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2017. — Vol 11. — No 4. — P. 480–486. | |
dc.identifier.citationen | Lashko N. Binding of aromaforming cryo- and thermotropic jellies of gelatin and starch / Nataliya Lashko, Nataliya Derevianko, Galina Dudarieva // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2017. — Vol 11. — No 4. — P. 480–486. | |
dc.identifier.uri | https://ena.lpnu.ua/handle/ntb/42109 | |
dc.language.iso | en | |
dc.publisher | Lviv Politechnic Publishing House | |
dc.relation.ispartof | Chemistry & Chemical Technology, 4 (11), 2017 | |
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dc.relation.referencesen | [2] Golovnya R., Misharina T., Izvest. Akad. Nauk. Seriya Khim.,1998, 2, 310. | |
dc.relation.referencesen | [3] Krikunova N., TereninaM., Ruchkina E., Misharina T., Appl. Biochem. Microbiol., 2006, 42, 379.https://doi.org/10.1134/S0003683806030203 | |
dc.relation.referencesen | [4]Misharina T., Mukhutdinova S., Zharikova G. et al., Appl. Biochem. Microbiol., 2009, 45, 207.https://doi.org/10.1134/S0003683809020124 | |
dc.relation.referencesen | [5] TereninaM., Misharina T., Appl. Biochem. Microbiol., 2005,41, 463. | |
dc.relation.referencesen | [6] Fares K., Landy P., Guilard R., Voilley A., J. Dairy Sci., 1998,81, 82. https://doi.org/10.3168/jds.S0022-0302(98)75554-7 | |
dc.relation.referencesen | [7]Miller K., Upadhyaya S., Krochta J., J. Food Sci.,1998, 63, 244.https://doi.org/10.1111/j.1365-2621.1998.tb15718.x | |
dc.relation.referencesen | [8]Misharina T., TereninaM., Krikunova N., Medvedeva I., Appl. Biochem. Microbiol., 2016, 52, 226.https://doi.org/10.1134/S0003683816020113 | |
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dc.relation.referencesen | [10] Lashko N. Egorova Yu., Visnyk Zapor. Nats. Univ., 2013, 1,129. | |
dc.relation.referencesen | [11] Savary G., Hucher N., Petibon O., Grisel M., Food Hydrocolloids, 2014, 37, 1.https://doi.org/10.1016/j.foodhyd.2013.10.026 | |
dc.relation.referencesen | [12] Samavati V., Emam-Djomeh Z., Mehdinia A., Mohammadifar M., Iran. J. Chem. Chem. Eng., 2012, 31, 85. | |
dc.relation.referencesen | [13]Morrison S., The chemical physics of a solid surface, Mir, Moskva 1980. | |
dc.relation.referencesen | [14] Korenman I., Fotometricheskiy Analiz. Metody Opredeleniya Organicheskikh Soedineniy. Khimiya, Moskva 1975. | |
dc.relation.uri | https://doi.org/10.1134/S0003683806030203 | |
dc.relation.uri | https://doi.org/10.1134/S0003683809020124 | |
dc.relation.uri | https://doi.org/10.3168/jds.S0022-0302(98)75554-7 | |
dc.relation.uri | https://doi.org/10.1111/j.1365-2621.1998.tb15718.x | |
dc.relation.uri | https://doi.org/10.1134/S0003683816020113 | |
dc.relation.uri | https://doi.org/10.1016/j.foodhyd.2013.10.026 | |
dc.rights.holder | © Національний університет „Львівська політехніка“, 2017 | |
dc.rights.holder | © Lashko N., Derevianko N., Dudarieva G., 2017 | |
dc.subject | тимол | |
dc.subject | желатина | |
dc.subject | крохмаль | |
dc.subject | гідрофоб- ність | |
dc.subject | гідрофільність | |
dc.subject | кут змочування | |
dc.subject | сорбція | |
dc.subject | десорбція | |
dc.subject | thymol | |
dc.subject | gelatin | |
dc.subject | starch | |
dc.subject | hydrophobicity | |
dc.subject | hydrophilicity | |
dc.subject | angle of wetting | |
dc.subject | persorption | |
dc.subject | desorption | |
dc.title | Binding of aromaforming cryo- and thermotropic jellies of gelatin and starch | |
dc.title.alternative | Зв’язування ароматоутворюючих речовин кріо- та термотропними драглями желатини і крохмалю | |
dc.type | Article |
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