Výsledky vyhledávání

Gas Chromatographic Determination of Fatty and Organic Acid Composition in Selenium-Protein Dietary Supplement

Autor: Vladyslav Prymenko, Mykola Golovko, Tetyana Golovko, Anna Novik, Pylyp Babich

Publikováno v: Restaurant and hotel consulting. Innovations. 6:97-109

Topicality. The use of selenium-protein dietary supplements (SPDS) is relevant from a medical and economic point of view, as it can provide consumers with the required amount of selenium, and increase the value and attractiveness of food products. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7198a613bc366d49b260b0250791cf04
https://doi.org/10.31866/2616-7468.6.1.2023.278474

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WAYS OF ENSURING FOOD SAFETY IN UKRAINE UNDER THE CURRENT EPIDEMIC SITUATIONS

Autor: Elena Chernushenko, Anna Novik, Yulia Hryshchenko-Moroz

Publikováno v: Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work. :46-53

The world faces an unprecedented pandemic threat caused by the SARS-CoV-2 virus. The Ukrainian food industry should have a food safety management and control system during pandemics. The paper considers the general principles of food hygiene, aimed a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b4cd9c7e8135efcbb91d7eec1aaada72
https://doi.org/10.20998/2220-4784.2022.02.07

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DEVELOPMENT OF THE TECHNOLOGY OF A HIGH-PROTEIN FERMENTED DRINK ON A PLANT BASIS

Autor: Anna Novik, Nadiya Lapytska, Tamara Lystopad, Polina Boychenko, Alina Savchenko

Publikováno v: Biota. Human. Technology. :93-105

The article presents the results of the study of plant-based substitutes for dairy products. It is shown that yogurts based on these starters have higher sensory indicators compared to traditional drinks. The purpose of the article is the scientific

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::388cc9c7b5063df9d2c871e5bc02eb48
https://doi.org/10.58407/bht.2.22.7

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Akademický článek

Application of biostimulants in agriculture: Effects on plant growth and yield

Autor: Viktoriia Skliar, Kateryna Kyrylchuk, Inna Zubtsova, Anna Novikova, Svitlana Yaroshchuk

Publikováno v: Наукові горизонти, Vol 27, Iss 9, Pp 73-85 (2024)

The study aimed to evaluate the effectiveness of the use of biostimulants, such as humic acid preparation, Seaweed algae extract and microbial preparation BaikalEM, on plant growth and yield. The impact of biostimulants on plant development and crop

Externí odkaz: https://doaj.org/article/843abb3f92a448749bb34c53a0c7adb9

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COMPREHENSIVE ASSESSMENT OF QUALITY AND SAFETY OF BERRY SAUCE WITH IODINE-CONTAINING ADDITIVE

Autor: Gregoriy Deynichenko, Tamara Lystopad, Anna Novik, Line Chernushenko, Andrii Farisieiev, Yuliiа Matsuk, Tatiana Kolisnychenko

Publikováno v: EUREKA: Life Sciences, Iss 5, Pp 43-50 (2020)

One of the acute problems of our time is iodine deficiency in human nutrition, which is typical for both countries with economies in transition and economically developed ones. Today, about a third of the world's population live in conditions of natu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6edddaa7c181240f2ae8070d6467b95
http://journal.eu-jr.eu/life/article/view/1435

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Разработка поликомпонентной композиции смузи с помощью биотехнологического и математического моделирования и определение его пищевой ценности

Autor: Nadya Dzyuba, Svitlana Poplavska, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatiana Kolisnichenko, Katerina Sefikhanova, Anna Novik, Tatyana Sutkovich

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (101) (2019): Technology and Equipment of Food Production; 56-65
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (101) (2019): Технологии и оборудование пищевых производств; 56-65
Східно-Європейський журнал передових технологій; Том 5, № 11 (101) (2019): Технології та обладнання харчових виробництв; 56-65
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (101), Pp 56-65 (2019)

We have determined parameters for an amino acid SCORE of the protein system, which consisted of solutions with different concentrations of collagen hydrolysate in whey (2 %, 4 % and 6 %). It has been shown that all solutions have a balanced content o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::540d18492bdc1f8d86257378b1e664ba
https://doi.org/10.15587/1729-4061.2019.180755

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Estimation of technological properties of nut meals and their effect on the quality of emulsion for butter biscuits with liquid oils

Autor: Elena Shydakova-Kameniuka, Anna Novik, Yevhenii Zhukov, Yuliiа Matsuk, Anna Zaparenko, Philipp Babich, Svitlana Oliinyk

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (98), Pp 56-64 (2019)

We have examined the technological properties of cedar nut meal (CNM) and walnut nut meal (WNM). It was established that nut meals are the highly dispersed powders whose degree of dispersion exceeds that of wheat flour. The size of 69 % of CNM is up

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::283fe8c2f07b2c2276234bacbf8352b0
https://doi.org/10.15587/1729-4061.2019.159983

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DETERMINING THE CONTENT OF MACRONUTRIENTS IN BERRY SAUCES USING A METHOD OF IR-SPECTROSCOPY

Autor: Line Chernushenko, Tatiana Kolisnychenko, Tamara Lystopad, Gregoriy Deynichenko, Yuliiа Matsuk, Anna Novik, Andrii Farisieiev

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (107), Pp 32-42 (2020)
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Технології та обладнання харчових виробництв; 32-42
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Технологии и оборудование пищевых производств; 32-42
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Technology and Equipment of Food Production; 32-42

This paper has substantiated the possibility of using an IR spectroscopy method to study patterns in the chemical composition of wild and cultivated raw materials with the addition of algae as iodine-containing supplements.It has been found that the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bf2e3c6f0fed3f242880edfcfe005e1
https://zenodo.org/record/4266033

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