Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Alina Slashcheva"'
1
Determining the quality of milk fat dispersion in a jet-slot milk homogenizer
Autor: Vadym Oleksiienko, Nadiia Palianychka, Vitalii Chervonyi, Inna Zolotukhina, Alexandr Kovalyov, Dmytro Dmytrevskyi, Kyrylo Samoichuk, Dmytro Horielkov, Alina Slashcheva
Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (107), Pp 16-24 (2020)
One of the urgent problems in the dairy industry is to reduce power input in the process of dispersing milk fat while ensuring a high degree of homogenization. This problem can be solved through the development and implementation of a virtually unexp
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c204a4ac4ad85504699667e386c49451
http://journals.uran.ua/eejet/article/view/213236
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2
ELABORATION OF THE RESEARCH METHOD FOR MILK DISPERSION IN THE JET-SLOT TYPE HOMOGENIZER
Autor: Kyrylo Samoichuk, Alexandr Kovalyov, Vadym Oleksiienko, Nadiia Palianychka, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Inna Zolotukhina, Alina Slashcheva
Publikováno v: EUREKA: Life Sciences, Iss 5, Pp 51-58 (2020)
The competitiveness improvement of milk products is directly connected with a problem of decreasing energy consumption of the process of milk emulsion dispersion. At creating promising types of energy effective dispersers, a necessary condition is to
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcd926cd324fafe02e9b5f1a0efc450f
https://doi.org/10.21303/2504-5695.2020.001436
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5
The study of antioxidant activity of the celery root extract
Autor: Alina Slashcheva
Publikováno v: Вісник Національного технічного університету «ХПІ». Серія: Нові рішення у сучасних технологіях; № 23(1245) (2017): Вісник НТУ "ХПІ": Серія "Нові рішення у сучасних технологіях"; 182-187
Вестник Национального Технического Университета "ХПИ" Серия Новые решения в современных технологиях; № 23(1245) (2017): ; 182-187
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies; № 23(1245) (2017): NTU "KhPI" Bulletin: Series "New Solutions in Modern Technologies"; 182-187
У роботі доведена перспективність використання добавки на основі кореня селери в технологіях заморожених м’ясних і рибних посічених в
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa6747b653337cecb055383ed0551211
https://doi.org/10.20998/2413-4295.2017.23.29
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7
Exploring the effect of dry protein-carbohydrate semi-finished product on the structural-mechanical properties of yeast dough obtained by the accelerated technique
Autor: Yuri Korenets, Alina Slashcheva, Svitlana Popova, Radion Nykyforov
Publikováno v: Eastern-European Journal of Enterprise Technologies. 5:39-45
The purpose of the conducted research was the substantiation of rational concentration of dry protein-carbohydrate semi-finished product (DPCS) from the point of view of structural-mechanical and rheological properties of yeast dough. The research wa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5268876f49aad76013741d6b2128ddeb
https://doi.org/10.15587/1729-4061.2016.81212
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8
STUDY OF RHEOLOGY OF YEAST DOUGH WITH PROTEIN-CARBOHYDRATE ADDITIVE
Autor: Alina Slashcheva, Radion Nykyforov, Svitlana Popova, Yuri Korenets
Publikováno v: EUREKA: Life Sciences. 4:37-44
The aim of the studies was the establishing of rational concentration of the dry protein-carbohydrate half-finished product (DPCHFP) in technology of yeast dough, received in accelerated way. The dough structural-mechanical properties were studied us
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6dbeebcba61b82ca8864a4fc7242a29
https://doi.org/10.21303/2504-5695.2016.00190
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9
Study of the protein-carbohydrate mix effect on the technological properties of short yeast-leavened dough
Autor: Yurіi Korenets, Radion Nykyforov, Svitlana Popova, Alina Slashcheva
Publikováno v: Eastern-European Journal of Enterprise Technologies. 2:24
The possibility of increasing the nutritional and biological value of bakery products through the use of a protein-carbohydrate mix (PCM) is considered. The main purpose of the research was to substantiate the effective concentration of PCM in terms
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ade6ce07d6ea6b4c328e792dbe08c3dd
https://doi.org/10.15587/1729-4061.2016.64294
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10
Rationale for the use of protein-carbohydrate mix in the technology of disperse products
Autor: Alina Slashcheva, Svitlana Popova, Radion Nykyforov, Yurіi Korenets
Publikováno v: Eastern-European Journal of Enterprise Technologies. 2:64
The possibility of using skim milk proteins and pectin of dogberries and sloes is considered. The high-quality whipped system was obtained based on the protein-carbohydrate clot and berry puree. This was possible due to the activation of the function
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::af07bcf58496451e09365491bab9106e
https://doi.org/10.15587/1729-4061.2016.65789
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