Zobrazeno 1 - 10
of 27
pro vyhledávání: '"A. Kyshenia"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The article presents the results of indication of water and surface contamination. The researches were aimed at estimation of water safety and sanitary-hygienic condition of surfaces. To study the contamination of water samples and common surfaces, w
Externí odkaz:
https://doaj.org/article/261842a1064f486fa3c8678f5573f72e
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 2 (2019)
The main problems of meat products thermal treatment have been considered and analysed in the paper. Analysis of the existing research papers suggests that the main attention is devoted to the influence of temperature value and time of processing on
Externí odkaz:
https://doaj.org/article/0c493716ebaf40278170c9af5e77261f
Autor:
Golub, Andriy G., Bdzhola, Volodymyr G., Ostrynska, Olga V., Kyshenia, Iaroslav V., Sapelkin, Vladislav M., Prykhod’ko, Andriy O., Kukharenko, Olexander P., Yarmoluk, Sergiy M.
Publikováno v:
In Bioorganic & Medicinal Chemistry 1 November 2013 21(21):6681-6689
Autor:
Babali Aliyeva, Gulchohra, Borymska, Oksana, Kyshenia, Yuliia, Kovalchuk, Oksana, Zoya, Mytiay
Publikováno v:
Amazonia Investiga; Jun2023, Vol. 12 Issue 66, p235-243, 9p
Autor:
Taisa Honcharenko, Maksym Polumbryk, Liubov Lanzhenko, Yevhenii Kotliar, Andrii Kyshenia, Kateryna Garbazhiy, Oksana Topchiy
Publikováno v:
EUREKA: Life Sciences. 3:41-47
The article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsifica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f07149f533669fd1befafa14e31d7f7
https://doi.org/10.21303/2504-5695.2018.00647
https://doi.org/10.21303/2504-5695.2018.00647
Autor:
Kateryna Garbazhiy, Andrii Kyshenia, Liubov Lanzhenko, Valentina Yasko, Oksana Topchiy, Maksym Polumbryk, Yevhenii Kotliar, Mykola Bogdan, Taisa Honcharenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (93), Pp 32-43 (2018)
Due to the comparative analyses of physicochemical properties and fatty acid composition of vegetable oils, a reasonable choice has been made. Namely, sunflower, pumpkin, flaxseed, and camelina oils have been found optimal for the preparation of blen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b534546a1395418e44ca87a83e283d4e
https://doi.org/10.15587/1729-4061.2018.131971
https://doi.org/10.15587/1729-4061.2018.131971
Publikováno v:
EUREKA: Life Sciences. 2:27-34
As a result of theoretical studies on problems of protection and prolongation of storage terms of meat, it was revealed, that one of promising directions is to use protecting coats, based on natural biopolymers. The topicality of this study is in stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf886afe0df99c73e5850d76e7e78517
https://doi.org/10.21303/2504-5695.2018.00594
https://doi.org/10.21303/2504-5695.2018.00594
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 17-22 (2018)
The result of theoretical research into protection and prolonging the duration of meat and meat products storage has demonstrated that one of the promising directions is the application of protective coatings based on natural biopolymers. We used hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc0166f0026a85924b2d079686a68010
http://journals.uran.ua/eejet/article/view/126369
http://journals.uran.ua/eejet/article/view/126369
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
The article presents the results of indication of water and surface contamination. The researches were aimed at estimation of water safety and sanitary-hygienic condition of surfaces. To study the contamination of water samples and common surfaces, w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bc14f9fe3c9715944284ecbf436c7e4
https://doi.org/10.15673/fst.v13i4.1560
https://doi.org/10.15673/fst.v13i4.1560
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 2 (2019)
The main problems of meat products thermal treatment have been considered and analysed in the paper. Analysis of the existing research papers suggests that the main attention is devoted to the influence of temperature value and time of processing on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8399665e337966ab6e13d7fb6e998fa2
https://doaj.org/article/0c493716ebaf40278170c9af5e77261f
https://doaj.org/article/0c493716ebaf40278170c9af5e77261f