| DC Field | Value | Language |
|---|
| dc.contributor.author | Lashko, Nataliya | |
| dc.contributor.author | Derevianko, Nataliya | |
| dc.contributor.author | Dudarieva, Galina | |
| 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.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.uri | https://ena.lpnu.ua/handle/ntb/42109 | - |
| 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.language.iso | en | |
| dc.publisher | Lviv Politechnic Publishing House | |
| dc.relation.ispartof | Chemistry & Chemical Technology, 4 (11), 2017 | |
| 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.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 | |
| dc.rights.holder | © Національний університет „Львівська політехніка“, 2017 | |
| dc.rights.holder | © Lashko N., Derevianko N., Dudarieva G., 2017 | |
| dc.contributor.affiliation | National University of Zaporozhya | |
| dc.contributor.affiliation | Khortitska National Academy of Education and Rehabilitation | |
| dc.format.pages | 7 | |
| 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.relation.references | [1] Andrienko V.: Pishhevaya Prom., 2001, 10, 63. | |
| dc.relation.references | [2] Golovnya R., Misharina T.: Izvest. Akad. Nauk. Seriya Khim.,1998, 2, 310. | |
| dc.relation.references | [3] Krikunova N., TereninaM., Ruchkina E., Misharina T.: Appl. Biochem. Microbiol., 2006, 42, 379.https://doi.org/10.1134/S0003683806030203 | |
| dc.relation.references | [4]Misharina T., Mukhutdinova S., Zharikova G. et al.: Appl. Biochem. Microbiol., 2009, 45, 207.https://doi.org/10.1134/S0003683809020124 | |
| dc.relation.references | [5] TereninaM., Misharina T.: Appl. Biochem. Microbiol., 2005,41, 463. | |
| dc.relation.references | [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.references | [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.references | [8]Misharina T., TereninaM., Krikunova N., Medvedeva I.: Appl. Biochem. Microbiol., 2016, 52, 226.https://doi.org/10.1134/S0003683816020113 | |
| dc.relation.references | [9] Lashko N., Krasna T.: Visnyk Zapor. Nats. Univ., 2015, 2, 218. | |
| dc.relation.references | [10] Lashko N. Egorova Yu.: Visnyk Zapor. Nats. Univ., 2013, 1,129. | |
| dc.relation.references | [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.references | [12] Samavati V., Emam-Djomeh Z., Mehdinia A., Mohammadifar M.: Iran. J. Chem. Chem. Eng., 2012, 31, 85. | |
| dc.relation.references | [13]Morrison S.: The chemical physics of a solid surface, Mir, Moskva 1980. | |
| dc.relation.references | [14] Korenman I.: Fotometricheskiy Analiz. Metody Opredeleniya Organicheskikh Soedineniy. Khimiya, Moskva 1975. | |
| dc.relation.referencesen | [1] Andrienko V., Pishhevaya Prom., 2001, 10, 63. | |
| 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 | |
| dc.relation.referencesen | [9] Lashko N., Krasna T., Visnyk Zapor. Nats. Univ., 2015, 2, 218. | |
| 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.citation.volume | 11 | |
| dc.citation.issue | 4 | |
| dc.citation.spage | 480 | |
| dc.citation.epage | 486 | |
| dc.coverage.placename | Lviv | |
| Appears in Collections: | Chemistry & Chemical Technology. – 2017. – Vol. 11, No. 4
|
