Вісники НТУ "ХПІ"

Постійне посилання на розділhttps://repository.kpi.kharkov.ua/handle/KhPI-Press/2494


З 1961 р. у ХПІ видається збірник наукових праць "Вісник Харківського політехнічного інституту".
Згідно до наказу ректора № 158-1 від 07.05.2001 року "Про упорядкування видання вісника НТУ "ХПІ", збірник був перейменований у Вісник Національного Технічного Університету "ХПІ".
Вісник Національного технічного університету "Харківський політехнічний інститут" включено до переліку спеціалізованих видань ВАК України і виходить по серіях, що відображають наукові напрямки діяльності вчених університету та потенційних здобувачів вчених ступенів та звань.
Зараз налічується 30 діючих тематичних редколегій. Вісник друкує статті як співробітників НТУ "ХПІ", так і статті авторів інших наукових закладів України та зарубіжжя, які представлені у даному розділі.

Переглянути

Фільтри

2019 - 20203

Налаштування

Автор: search.filters.author.Polyvanov, Yehor AndriyovychORCID: search.filters.orcid.https://orcid.org/0000-0003-4999-5187

Результати пошуку

Зараз показуємо 1 - 3 з 3
  • Ескіз
    Документ
    Scientific aspects of development and enrichment of dry mixtures for the production of gluten-free culinary products
    (Національний технічний університет "Харківський політехнічний інститут", 2020) Kondratiuk, Natalia Vyacheslavivna; Polyvanov, Yehor Andriyovych; Vienko, Oleksyi Yuriovych; Honcharenko, Iryna Petrivna
    The article is devoted to a relevant topic aimed at solving the problem of expanding the range of gluten-free food products. The production of gluten-free products is associated not only with congenital pathology - celiac disease, but also with a sharp decrease in the enzymatic activity of assimilating proteins, not only wheat flour. The main share in the Ukrainian market of such goods is occupied by imported products, which are much more expensive, or domestic products, but containing expensive imported components. As a result of research, a recipe for gluten-free pancakes was developed based on a mixture of dry ingredients with corn, rice, amaranth flour. The optimum moisture content of the dough and the dosage of components for baking at home or in the conditions of restaurant enterprises have been established. A technology for preparing dough from a mixture by adding a hydromodule followed by a short-term exposure is proposed. It is shown that the exposure of a mixture of dry components has a positive effect on the taste and quality of culinary flour products, and the use of an enzyme complex, amaranth flour and a doubleacting baking powder makes it possible to increase the form-holding capacity of the dough and finished products after heat treatment. Calculations of the cost and nutritional value of gluten-free pancakes based on a mixture of dry components have been made. The results obtained prove that the developed products do not contain gluten, are characterized by increased biological value and lower cost in comparison with existing analogues.
  • Ескіз
    Документ
    Theoretical aspects of the creation of food hydrogels with glucuronic acid
    (Національний технічний університет "Харківський політехнічний інститут", 2020) Polyvanov, Yehor Andriyovych; Kondratiuk, Natalia Vyacheslavivna; Vienko, Oleksyi Yuriovych; Honcharenko, Iryna Petrivna
    The article presents the possibility of developing the technology of food hydrogels based on substances (xanthan and glycyrrhizin) containing glucuronic acid. The expediency of regulating the amount of glucuronic acid in the composition of hydrogels by modeling the content of xanthan and glycyrrhizin, which will further enrich the finished product with useful substances for the human body with a detoxifying effect was demonstrated. Methods of neutralizing a wide range of xenobiotics and activating the absorption of flavonoids in the case of consumption foods containing xanthan-glycyrrhizin hydrogels are described. The possibility of using such hydrogels in the technology of domestic soft drinks in order to improve the quality of finished products that have a detox-effect has been experimentally confirmed.
  • Ескіз
    Документ
    Development of a fatty filler recipe for a new type of wafer products
    (НТУ "ХПІ", 2019) Polyvanov, Yehor Andriyovych
    The article gives an opportunity to develop the technology of fatty filling for waffles and low-calorie wafers by replacing sugar with a mixture of sweet extracts from the leaves of stevia with erythritol. The expediency of regulating the amount of dry matter due to the introduction of dry skim milk whey has been proved. The whey is a raw material component that further enriches the finished product on minerals and vitamins that are healthy for the human body. The possibility of additional introduction of of beta-carotene, as a dye and ascorbic acid, as a stabilizer of fatty wafer fillings has been investigated. In order to improve the quality and safety of finished products, the possibility of using in the technology of fatty fillings for wafer products a new type of confectionery fat of domestic production "Fettifil" has been experimentally confirmed.