Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Anna Krivtsova"'
Publikováno v:
Вісник Харківського національного університету імені В.Н. Каразіна. Серія Геологія. Географія. Екологія, Iss 55, Pp 257-273 (2021)
the most urgent problems of today. Ensuring the environmental safety of food raw materials and food products is one of the main tasks that determine the health of the human population and the preservation of its gene pool. Analysis of recent resea
Externí odkaz:
https://doaj.org/article/9b1547e3f0ba46a9bd0a4a310ef5939c
Autor:
Anna Krivtsova, Regina Keith
Publikováno v:
World Nutrition, Vol 12, Iss 2 (2021)
Introduction: Optimum infant feeding practices, during the first 1000 days of life, are essential for children's health and development. The World Health Organization (WHO) recommends putting the infant to the breast within the first hour of life, an
Externí odkaz:
https://doaj.org/article/09d0244a940d4741be27c85b6666049a
Autor:
Olena Sokolovska, Anastasia Kornitskaya, Olha Bilovska, Anna Krivtsova, Anna Radchenko, Yana Biletska, Tetyana Afanasieva
Publikováno v:
ScienceRise, Iss 2, Pp 101-106 (2021)
In the context of the deteriorating environmental situation, scientists are faced with the urgent task of improving the quality of food. One way is to reduce the carbohydrate load by replacing sugar in sweeteners while enriching them with nutrients.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44ee4d04d39697148ce26753968ef3ea
http://journal.eu-jr.eu/sciencerise/article/view/1808
http://journal.eu-jr.eu/sciencerise/article/view/1808
Autor:
Yana Biletska, Anna Krivtsova
Publikováno v:
EUREKA: Life Sciences, Iss 6, Pp 42-46 (2020)
The results of studying changes of phytic acid in seeds of soya of “Diamond” variety and ones of chick-pea of “Krasnokutsky – 195” depending on seed soaking and sprouting conditions are presented. The content of phytic acid and changes of p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b788381fd7201b86b5adeb954e1d2fb
http://journal.eu-jr.eu/life/article/view/1523
http://journal.eu-jr.eu/life/article/view/1523
Autor:
Valentyn Polupan, Yana Biletska, Andrii Husliev, Anna Krivtsova, Myushfik Bakirov, Galina Djukareva, Evgenia Sokolova, Alla Nekos, Vyacheslav Оnyshchenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (107), Pp 54-61 (2020)
The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d17a7390a6c0de033958ea0652d69fb
http://journals.uran.ua/eejet/article/view/215019
http://journals.uran.ua/eejet/article/view/215019
Autor:
Olena Skyrda, Anna Krivtsova, Vitalina Babenko, Taisia Ryzhkova, Yana Biletska, Raisa Plotnikova
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (106), Pp 6-13 (2020)
The study on the substantiation of using sprouted beans flour enriched with iodine and selenium in the production of the sour-milk product was carried out. The relevance of this research was determined by the lack of sour-milk products for people suf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::282c325d1154e1cabab1f83780fd38ae
http://journals.uran.ua/eejet/article/view/209514
http://journals.uran.ua/eejet/article/view/209514
Publikováno v:
EUREKA: Life Sciences, Iss 3, Pp 41-45 (2021)
A study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8395ba3de5718125683df740d1934e81
https://zenodo.org/record/4905728
https://zenodo.org/record/4905728
