Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Andrii Zahorulko"'
Autor:
Andrii Zahorulko, Aleksey Zagorulko, Alexander Postadzhiev, Eldar Ibaiev, Nataliia Birchenko, Nataliia Tytarenko
Publikováno v:
EUREKA: Life Sciences. :31-37
The method of production of concentrated fruit and vegeTable semi-finished product based on apples, Jerusalem artichoke and quince has been improved. Selected components of plant raw materials are chosen due to the presence of such useful substances
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f16fb40a844520805cd37d2718c91ac
https://doi.org/10.21303/2504-5695.2023.002889
https://doi.org/10.21303/2504-5695.2023.002889
Autor:
Kateryna Kasabova, Olga Samokhvalova, Aleksey Zagorulko, Andrii Zahorulko, Serhii Babaiev, Olena Bereza, Nataliia Ponomarenko, Hennadii Tesliuk, Viktor Yukhno
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 6:51-59
The object of this study is the technology of Turkish delight production based on fruit and vegetable paste with a high content of physiologically functional ingredients. The chemical composition of Turkish delight has been optimized by introducing p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::724b7a71e255869ac4495921741012ad
https://doi.org/10.15587/1729-4061.2022.269393
https://doi.org/10.15587/1729-4061.2022.269393
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 5:20-28
The object is de-sugared beet pomace, which contains a large amount of dietary fiber in its composition, as well as the technology of cupcakes with its addition. The task of enriching cupcakes with useful substances is tackled. A production technique
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::beae721ba6864c2533be16ba3b147f33
https://doi.org/10.15587/1729-4061.2022.266337
https://doi.org/10.15587/1729-4061.2022.266337
Autor:
Aleksey Zagorulko, Andrii Zahorulko, Kateryna Kasabova, Lyudmila Chuiko, Lyudmila Yakovets, Andrii Pugach, Olha Barabolia, Vladyslav Lavruk
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 4:43-52
The object of this study is a functional fruit-and-berry paste for health purposes with the selection of components (apples, Ziziphus jujuba, blueberries), which are sources of dietary fiber, vitamin C, low molecular weight polyphenolic compounds and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39a4485bbf09a71dedc0765b18491d62
https://doi.org/10.15587/1729-4061.2022.262924
https://doi.org/10.15587/1729-4061.2022.262924
Autor:
Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Oksana Savinok, Lyudmila Yakovets, Tetiana Zhelievа, Oksana Skoromna, Larysa Sushko, Alla Kainash, Nataliia Tytarenko
The object of this study is a production technique of meat chopped semi-finished products with the addition of dried semi-finished product based on Jerusalem artichoke and zucchini. The production technique of meat chopped semi-finished products with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c282b2f29cf10ddddf00fc8ddfca76f
https://zenodo.org/record/7919812
https://zenodo.org/record/7919812
Autor:
Andrii Zahorulko, Aleksey Zagorulko, Kateryna Kasabova, Bogdan Liashenko, Alexander Postadzhiev, Mariana Sashnova
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 2:6-11
This paper reports the improved model of a tempering machine for heating the formulation mixture of marshmallow, characterized by heat supply to the working tank through the replacement of a steam jacket with heating by a film resistive electric heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b18a05b4198bf8fdb728f9db2ac3008
https://doi.org/10.15587/1729-4061.2022.254873
https://doi.org/10.15587/1729-4061.2022.254873
Autor:
Olga Samokhvalova, Kateryna Kasabova, Nataliа Shmatchenko, Aleksey Zagorulko, Andrii Zahorulko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (114), Pp 6-14 (2021)
The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::504930d59d6d96e204d6481ed3220561
http://journals.uran.ua/eejet/article/view/245986
http://journals.uran.ua/eejet/article/view/245986
Autor:
Andrii Zahorulko, Aleksey Zagorulko, Oleksander Cherevko, Olena Dromenko, Alla Solomon, Roman Yakobchuk, Oksana Bondarenko, Nataliia Nozdrina
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 8 (114), Pp 41-47 (2021)
A model of a rotary film evaporator with a film-forming element with a reflective heated surface has been developed. This will allow stabilizing the hydraulic movement of the cut wave flow due to the reflective surface of the geometric shape for the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e2e5d581611e32fca81c758f5813cbb
http://journals.uran.ua/eejet/article/view/247283
http://journals.uran.ua/eejet/article/view/247283
Autor:
Nina Budnyk, Natalia Oliynyk, Aleksey Zagorulko, Nadia Novgorodska, Oleksander Cherevko, Andrii Zahorulko, Yuliya Nakonechna, Marіna Yancheva
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 6-12 (2021)
Culinary meat products, in particular, delicacies, account for a significant share of the diet in many countries of the world, predetermining the need to introduce innovative solutions for the production of products of a wide range of use with origin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::820ef90f97267ebb2e2a140220023338
http://journals.uran.ua/eejet/article/view/240675
http://journals.uran.ua/eejet/article/view/240675
Autor:
Andrii Zahorulko, Aleksey Zagorulko, Vyacheslav Оnishchenko, Olena Shydakova-Kameniuka, Dmytro Dmytrevskyi, Lyudmila Chuiko
A method has been improved for the production of semi-finished products of a high degree of readiness from Jerusalem artichoke tubers, characterized by a significant natural content of functional and physiological ingredients and health-improving pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a21365d05375ceb43c8b99316915f7a4
https://zenodo.org/record/7492051
https://zenodo.org/record/7492051