DSpace Collection:https://elib.belstu.by/handle/123456789/205232024-03-29T14:46:29Z2024-03-29T14:46:29ZChemical processes causing spoilage of oil and fat productsMedvedev, D. A.Lazovskaya, O. I.Leontiev, V. N.https://elib.belstu.by/handle/123456789/147182020-10-21T07:37:06Z2014-01-01T00:00:00ZTitle: Chemical processes causing spoilage of oil and fat products
Authors: Medvedev, D. A.; Lazovskaya, O. I.; Leontiev, V. N.
Abstract: Article is devoted to the problem of spoilage of oil and fat products in the course of their production, transportation and storage which is caused by the hydrolytic and oxidative processes leading to deterioration of organoleptic properties of fat and oil products and decrease in their nutrition value. Chemical basics of hydrolysis of triacylglycerols are considered in detail. The mechanisms of an acid and base catalysis of hydrolysis of acyl bonds are presented. The mechanisms of lipid peroxidation, antioxidant action of ascorbic acid and ?-tocopherol are shown. Influence of natural vegetable emulsifiers and antioxidant vitamins on quality of margarine and spreads during storage is shown.2014-01-01T00:00:00ZBiological potential of jerusalem artichoke as a feedstock for food and pharmaceutical industriesLeontiev, N. V.Dubar, D. A.Lugin, V. G.Feskova, E. V.Ignatovets, O. S.Titok, V. V.https://elib.belstu.by/handle/123456789/147172020-10-21T07:37:06Z2014-01-01T00:00:00ZTitle: Biological potential of jerusalem artichoke as a feedstock for food and pharmaceutical industries
Authors: Leontiev, N. V.; Dubar, D. A.; Lugin, V. G.; Feskova, E. V.; Ignatovets, O. S.; Titok, V. V.
Abstract: Studies aimed to import pharmaceuticalproducts, as well as to strengthen the food security of the Republic of Belarus, are highly relevant. In this connection an universal culture of Jerusalem artichoke is of interest, the value of which is determined due to the possibility of its use in feed, food and pharmaceutical industries. The paper presents the productivity research of Jerusalem artichoke varieties with different growing seasons, the estimation of mineral composition of tubers, the content of inulin as the most valuable component of mentioned agricultural crops was determined.2014-01-01T00:00:00ZEstimation of the accuracy of method for quantitative determination of volatile compounds in alcohol productsCherepitsa, S. V.Zayats, N. I.Zadreyko, Y. V.Sytova, S. N.https://elib.belstu.by/handle/123456789/147162020-10-21T07:37:06Z2014-01-01T00:00:00ZTitle: Estimation of the accuracy of method for quantitative determination of volatile compounds in alcohol products
Authors: Cherepitsa, S. V.; Zayats, N. I.; Zadreyko, Y. V.; Sytova, S. N.
Abstract: Results of the estimation of the precision for determination of volatile compounds in alcoholcontaining products by gas chromatography: acetaldehyde, methyl acetate, ethyl acetate, methanol, isopropyl alcohol, propyl alcohol, isobutyl alcohol, butyl alcohol, isoamyl alcohol are presented. To determine the accuracy, measurements were planned inaccordance with ISO 5725 and held at the gas chromatograph Crystal-5000. Standard deviation of repeatability, intermediate precision and their limits are derived from obtained experimental data. The uncertainty of the measurements was calculated on the base of an “empirical” method. The obtained values of accuracy indicate that the developed method allows measurement uncertainty extended from 2 to 20 % depending on the analyzed compound and measured concentration.2014-01-01T00:00:00ZChanging of milk freezing temperature after introduction of new requirements to its acidityPodorozhniaya, I. V.Vetokhin, S. S.https://elib.belstu.by/handle/123456789/147152020-10-21T07:37:06Z2014-01-01T00:00:00ZTitle: Changing of milk freezing temperature after introduction of new requirements to its acidity
Authors: Podorozhniaya, I. V.; Vetokhin, S. S.
Abstract: The article deals with some consequences of changing requirements to the level of cow milk acidity under different thermal treatment. The factors, which affect the normalized acidity values of raw milk, are under consideration. The interconnection of cryoscopic temperature and titratable acidity of the product is shown. The general dynamics of freezing temperature changes of heat-treated milk has been traced by the example of three finishedproducts from well-known Belarusian producers for a few last years. It is shown the decrease of freezing point for milk products after introduction of more stringent requirements to acidity of the raw material.2014-01-01T00:00:00Z