Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Anastasiia SHEVCHENKO"'
Publikováno v:
Food and Environment Safety, Vol 22, Iss 1, Pp 5-14 (2023)
The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. In the last decade, inflammatory bowel diseases, which
Externí odkaz:
https://doaj.org/article/1e9c60745e494abf8f8fb2eab8d59787
Publikováno v:
Ukrainian Journal of Food Science, Vol 10, Iss 2, Pp 161-170 (2022)
Externí odkaz:
https://doaj.org/article/053ca3124e544604803e107afa2fc954
Publikováno v:
Food and Environment Safety, Vol 20, Iss 4, Pp 298-313 (2021)
The purpose of the study was to develop mathematical models and proposals for improving the technology and equipment for the supply of roll packaging materials. The analysis of features of systems fortransportation of packing materials, dynamics of t
Externí odkaz:
https://doaj.org/article/1b31523c2a994797a375ec360bdf7b66
Autor:
Svitlana Litvynchuk, Oleg Galenko, Alessio Cavicchi, Costanza Ceccanti, Chiara Mignani, Lucia Guidi, Anastasiia Shevchenko
Publikováno v:
Plants, Vol 11, Iss 20, p 2762 (2022)
Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in
Externí odkaz:
https://doaj.org/article/01859428e32d49b29ae8f49a08646f11
Publikováno v:
Ukrainian Journal of Food Science. 10:5-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f13f5bf339fff8d70ec7824a59e9f6c0
https://doi.org/10.24263/2310-1008-2022-10-1-3
https://doi.org/10.24263/2310-1008-2022-10-1-3
Publikováno v:
Digital Platform: Information Technologies in Sociocultural Sphere. 5:90-102
The purpose of the study is to reveal the essence of multibiometric identification of students and substantiate the feasibility of its use to improve quality and minimize errors in recognizing it using voice and visual biometric identifiers stored in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::682a8755020bd86180e5fa34e24afe67
https://doi.org/10.31866/2617-796x.5.1.2022.261293
https://doi.org/10.31866/2617-796x.5.1.2022.261293
Publikováno v:
Ukrainian Food Journal. 11:90-101
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41190f0bf75554c069f627fb63489de2
https://doi.org/10.24263/2304-974x-2022-11-1-10
https://doi.org/10.24263/2304-974x-2022-11-1-10
Autor:
Sun Changgao, Oleh Olkhovikov, Gao Xiaojin, Andrii Marynin, Zhang Sichen, Anastasiia Shevchenko, Sun Botong, Zhao Yue
The object of the study is samples of food powders obtained by grinding the products of the collection and processing of a number of grain crops, using air-grinding technology in an improved jet mill. One of the most important problems of the modern
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e50ac57ccf12d30d0bda54683435a5c0
https://zenodo.org/record/7545484
https://zenodo.org/record/7545484
Publikováno v:
Ukrainian Food Journal. 10:492-506
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e74b7d1cdba1a5c9f893b356c3113778
https://doi.org/10.24263/2304-974x-2021-10-3-6
https://doi.org/10.24263/2304-974x-2021-10-3-6
Autor:
Anastasiia Shevchenko
Publikováno v:
Scientific Works of National University of Food Technologies. 27:181-186
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::196b3fdb85b4be6ae28f67a8eeb5a2bd
https://doi.org/10.24263/2225-2924-2021-27-2-20
https://doi.org/10.24263/2225-2924-2021-27-2-20