Тетяна Бровенко - Academia.edu (original) (raw)
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Papers by Тетяна Бровенко
Tavrìjsʹkij naukovij vìsnik. Tehnìčnì nauki, May 29, 2024
У статті наведено технологію виробництва, рецептурний складдесерту-зефір із гуміарабіком. Обґрунт... more У статті наведено технологію виробництва, рецептурний складдесерту-зефір із гуміарабіком. Обґрунтовано доцільність використання у розробленій технології біологічно-активної сировини. Отримано комплекс даних, що характеризує якість розробленої страви, доведено її високу харчову цінність. На підставі досліджень органолептичних показників розроблених зразків визначено раціональну концентрацію дієтичної добавки
![Research paper thumbnail of Using oat milk to reduce the caloric value of a functional mayonnaise sauce [pdf]](https://attachments.academia-assets.com/119933318/thumbnails/1.jpg)
](Acta Scientiarum Polonorum. Technologia Alimentaria, Mar 30, 2024
Mayonnaise is a low-pH oil-in-water emulsion which contains 70-80% fat (Gorji et al., 2016). It i... more Mayonnaise is a low-pH oil-in-water emulsion which contains 70-80% fat (Gorji et al., 2016). It is one of the oldest and most widely used sauces in the world consisting of different components: oil, whole egg or egg yolk, vinegar and spices (Depree et al., 2001). Traditional mayonnaise must contain not less than 65% oil by weight, at least 2.5% acetic acid and about 5.3-8.0% egg yolk in liquid, frozen or dried form, which provides the emulsifying properties of the product (Harrison et al., 1985). The amount and quality of each of the ingredients in mayonnaise has a huge effect on emulsion quality (Taslikh et al., 2022).
Ìnnovacìï ta tehnologìï v sferì poslug ì harčuvannâ, Jun 27, 2023
Innovations and technologies in the service sphere and food industry
European Science, Apr 29, 2023
An algorithm for the operation of access mechanisms to the transmission medium has been developed... more An algorithm for the operation of access mechanisms to the transmission medium has been developed; it is shown that accounting for intra-system and inter-system interference must be carried out at the early stages of designing wireless computer networks. Methods of designing wireless computer networks for hotel and restaurant complexes, which take into account EMC problems, have been developed; improved methods for calculating the total level of interference: a method that allows you to calculate the worst case in which the interfering signals add up to each other (simplified method); a method that allows you to take into account the difference in the phases of interfering signals that have arrived at the receptor. [8-12] A calculation algorithm has been developed that allows modeling various dependencies that exist between WLAN parameters; the algorithms of the improved transmission medium reservation mechanism were developed, which allow to organize simultaneous operation in the same territory of several cells belonging to the same WLAN and using the same frequency channel. Calculation methods and algorithms have been improved, WLAN design methodology has been developed, which takes into account the influence of inter-system and intra-system interference. The proposed calculation methods and algorithms provide an opportunity to model dependencies connecting WLAN parameters and indicators of useful signals and interference in wireless network receptors. [12-15] 2.1. Analysis of the features of wireless computer networks of the 802.11 standard in the hotel and restaurant business 2.1.1. Analysis of wireless computer networks of the 802.11 standard There are three main standardization bodies influencing the development of WLANs, the Wi-Fi Alliance, IEEE and ETSI. The Institute of Electrical and Electronics Engineers (IEEE) is a non-profit professional association that, among other things, develops international standards such as the 802.11 standard for wireless LANs. The Wi-Fi Alliance certifies WLAN devices manufactured according to IEEEdeveloped specifications for compatibility. Similarly to IEEE, the Wi-Fi Alliance is a non-profit international trade organization created by vendors and manufacturers. The European Telecommunications Standards Institute (ETSI) is another nonprofit organization established in 1988 to develop telecommunications standards for Prospective global scientific trends '2023
Deleted Journal, Dec 1, 2023
Tavrìjsʹkij naukovij vìsnik. Tehnìčnì nauki, May 29, 2024
У статті наведено технологію виробництва, рецептурний складдесерту-зефір із гуміарабіком. Обґрунт... more У статті наведено технологію виробництва, рецептурний складдесерту-зефір із гуміарабіком. Обґрунтовано доцільність використання у розробленій технології біологічно-активної сировини. Отримано комплекс даних, що характеризує якість розробленої страви, доведено її високу харчову цінність. На підставі досліджень органолептичних показників розроблених зразків визначено раціональну концентрацію дієтичної добавки
Acta Scientiarum Polonorum. Technologia Alimentaria, Mar 30, 2024
Mayonnaise is a low-pH oil-in-water emulsion which contains 70-80% fat (Gorji et al., 2016). It i... more Mayonnaise is a low-pH oil-in-water emulsion which contains 70-80% fat (Gorji et al., 2016). It is one of the oldest and most widely used sauces in the world consisting of different components: oil, whole egg or egg yolk, vinegar and spices (Depree et al., 2001). Traditional mayonnaise must contain not less than 65% oil by weight, at least 2.5% acetic acid and about 5.3-8.0% egg yolk in liquid, frozen or dried form, which provides the emulsifying properties of the product (Harrison et al., 1985). The amount and quality of each of the ingredients in mayonnaise has a huge effect on emulsion quality (Taslikh et al., 2022).
Ìnnovacìï ta tehnologìï v sferì poslug ì harčuvannâ, Jun 27, 2023
Innovations and technologies in the service sphere and food industry
European Science, Apr 29, 2023
An algorithm for the operation of access mechanisms to the transmission medium has been developed... more An algorithm for the operation of access mechanisms to the transmission medium has been developed; it is shown that accounting for intra-system and inter-system interference must be carried out at the early stages of designing wireless computer networks. Methods of designing wireless computer networks for hotel and restaurant complexes, which take into account EMC problems, have been developed; improved methods for calculating the total level of interference: a method that allows you to calculate the worst case in which the interfering signals add up to each other (simplified method); a method that allows you to take into account the difference in the phases of interfering signals that have arrived at the receptor. [8-12] A calculation algorithm has been developed that allows modeling various dependencies that exist between WLAN parameters; the algorithms of the improved transmission medium reservation mechanism were developed, which allow to organize simultaneous operation in the same territory of several cells belonging to the same WLAN and using the same frequency channel. Calculation methods and algorithms have been improved, WLAN design methodology has been developed, which takes into account the influence of inter-system and intra-system interference. The proposed calculation methods and algorithms provide an opportunity to model dependencies connecting WLAN parameters and indicators of useful signals and interference in wireless network receptors. [12-15] 2.1. Analysis of the features of wireless computer networks of the 802.11 standard in the hotel and restaurant business 2.1.1. Analysis of wireless computer networks of the 802.11 standard There are three main standardization bodies influencing the development of WLANs, the Wi-Fi Alliance, IEEE and ETSI. The Institute of Electrical and Electronics Engineers (IEEE) is a non-profit professional association that, among other things, develops international standards such as the 802.11 standard for wireless LANs. The Wi-Fi Alliance certifies WLAN devices manufactured according to IEEEdeveloped specifications for compatibility. Similarly to IEEE, the Wi-Fi Alliance is a non-profit international trade organization created by vendors and manufacturers. The European Telecommunications Standards Institute (ETSI) is another nonprofit organization established in 1988 to develop telecommunications standards for Prospective global scientific trends '2023
Deleted Journal, Dec 1, 2023