Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Anatoliy Ukrainets"'
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 449-455 (2019)
Nepeta cataria var. citriodora Beck. (catmints) is a source industrial production of citral and attractive raw material for food industry and cooking. Aerial part of Nepeta are characterized by high antimicrobial activity and fungicidal action agains
Externí odkaz:
https://doaj.org/article/014481662fd8439f8f4d7384ea04978f
Autor:
Anatoliy Ukrainets, Tatyana Mostenska
Publikováno v:
Economics & Sociology, Vol 2, Iss 1a (2009)
Externí odkaz:
https://doaj.org/article/1fb96a4abce34a298e090529f8d13bc6
Publikováno v:
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :95-100
A comparative study of functional and technological characteristics of minced meat based on meat of chicken broilers, pork semifinished and first grade beef are presented. According to the research plan, recipe samples differing in the type of used r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3e1c7b611140c8beb2881977a40eab7
https://doi.org/10.20998/2413-4295.2020.03.13
https://doi.org/10.20998/2413-4295.2020.03.13
Publikováno v:
Ukrainian Food Journal. 8:768-777
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f5c3f2b083d5e10961027af38d22c0d
https://doi.org/10.24263/2304-974x-2019-8-4-8
https://doi.org/10.24263/2304-974x-2019-8-4-8
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 449-455 (2019)
Nepeta cataria var. citriodora Beck. (catmints) is a source industrial production of citral and attractive raw material for food industry and cooking. Aerial part of Nepeta are characterized by high antimicrobial activity and fungicidal action agains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7df80e8d842c5ba8f68f1f87538e03e7
https://doi.org/10.5219/1109
https://doi.org/10.5219/1109
Autor:
Olena Moroz, Andrii Marynin, Anatoliy Ukrainets, R. Svyatnenko, Vasil Pasichnyi, Oleg Khrapachov
Publikováno v:
EUREKA: Life Sciences. 6:26-32
The aim of the researches was to determine the effectiveness of repeated pasteurization using an air absorbent. The effectiveness of repeated pasteurization is studied at an air absorbent for prolonging the storage life of sausage products. Pasteuriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2de88eeb73b681f9ea99fe3e388b381
https://doi.org/10.21303/2504-5695.2018.00809
https://doi.org/10.21303/2504-5695.2018.00809
Autor:
Vasil Pasichnyi, Anatoliy Ukrainets, Oleg Khrapachov, Andriy Marynin, Roman Svyatnenko, Olena Moroz
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 21-28 (2018)
We present a study into bacteriostatic effects achieved by repasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f90ad7f41b6dc4a243b7c379e409c5c9
https://doi.org/10.15587/1729-4061.2018.147946
https://doi.org/10.15587/1729-4061.2018.147946
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 5:70-80
The process of extracting biologically active substances from the grape pomace of grape variety Moldova has been studied. The presence of gallic acid and furfural was identified. It is shown that the temperature of the extraction process has the grea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e247a59b90243f12a491ce1ce540681
https://doi.org/10.15587/1729-4061.2017.108992
https://doi.org/10.15587/1729-4061.2017.108992
Publikováno v:
EUREKA: Life Sciences. 5:18-25
Research objective: development of a high-pressure reactor for researching the process of extraction of grape pomace by the subcritical water and determining the parameters, providing the maximum yield of various target products – biologically acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::391dff422fff850c385a1f7bb7671b2a
https://doi.org/10.21303/2504-5695.2017.00434
https://doi.org/10.21303/2504-5695.2017.00434
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 4:29-34
In modern conditions, the use of hydrocolloids in the meat industry is one of the promising areas for improving the functional and technological characteristics of meat and meat products, including poultry meat for a long period of storage. For canne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08f511c74edad49eb30e47c69f58413c
https://doi.org/10.15587/1729-4061.2017.108665
https://doi.org/10.15587/1729-4061.2017.108665