Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Anna Radchenko"'
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.
Publikováno v:
ScienceRise, Iss 2, Pp 65-71 (2021)
A developed model of the formation of the competencies of future specialists in the field of the hotel and restaurant industry is proposed, which takes into account the peculiarities of teaching students in quarantine conditions of distance education
Autor:
Stevo Karapandzha, Anastasia Kornitskaya, Anna Radchenko, Tatyana Afanasyeva, Sarkis Yakubyan, Galina Dyukareva
Publikováno v:
ScienceRise, Iss 3, Pp 58-65 (2020)
The competency-based approach in higher education is considered, and in particular, scientific views on the competencies of an engineer for the food industry are studied. A comparative analysis was carried out in order to identify the key competencie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b183aecad59213452a272c289ab15f85
https://zenodo.org/record/3929505
https://zenodo.org/record/3929505
Autor:
Viktoriya Pogarskaya, Ludmila Radchenko, Vadym Pavliuk, Ekaterina Dudnyk, Anna Radchenko, Raisa Pavlyuk, Oleksander Cherevko, Tatyana Kolomiets
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (94), Pp 6-14 (2018)
We determined the complex of BAS of spicy vegetables (roots of ginger, celery, horseradish, and garlic), which differ from other vegetable raw materials by a high content of unsaturated reactive phyto-substances. It includes volatile aromatic substan
Autor:
Ekaterina Dudnyk, Anna Radchenko, Raisa Pavlyuk, Ludmila Radchenko, Vadym Pavliuk, Viktoriya Pogarskaya, Tatyana Kolomiets, Oleksander Cherevko, Aleksey Pogarskiy
Publikováno v:
EUREKA: Life Sciences. 4:20-27
The aim of the work is to develop the new method of deep processing of spicy vegetables (ginger root, garlic, celery root, horseradish root) that gives a possibility to fully conserve volatile aromatic substances (ethereal oils, ketones, aldehydes, e
Autor:
Anna Radchenko, Tatyana Kotuyk, Leonida Bilenko, Ludmila Radchenko, Ekaterina Dudnyk, Viktoriya Pogarska, Raisa Pavlyuk
Publikováno v:
ScienceRise; № 5 (2018); 48-52
Розроблено технології натуральних функціональних продуктів для оздоровчого харчування – соусів-дресингів на основі вторинної молочн
Autor:
Anna Radchenko, Viktoriya Pogarskaya, Ludmila Radchenko, Raisa Pavlyuk, Тatyana Kotuyk, Leonida Bilenko, Katerina Dudnyk
Publikováno v:
ScienceRise. 5:41-47
Autor:
Raisa Pavlyuk, Viktoriya Pogarskaya, Ludmila Radchenko, Katerina Dudnyk, Тatyana Kotuyk, Anna Radchenko, Leonida Bilenko
Publikováno v:
ScienceRise, Vol 5, Iss 5, Pp 41-47 (2018)
Робота присвячена вивченню впливу процесів паротермічної обробки, дрібнодисперсного подрібнення, що супроводжуються процесами механо
Autor:
Viktoriya Pogarska, Raisa Pavlyuk, Ludmila Radchenko, Ekaterina Dudnyk, Anna Radchenko, Leonida Bilenko, Tatyana Kotuyk
Publikováno v:
ScienceRise, Vol 5, Iss 5, Pp 48-52 (2018)
Розроблено технології натуральних функціональних продуктів для оздоровчого харчування – соусів-дресингів на основі вторинної молочн
Autor:
Aleksey Pogarskiy, Raisa Pavlyuk, Oleksandr Telenkov, Viktoriya Pogarska, Olexandr Bessarab, Anna Radchenko, Ludmila Radchenko, Valeriy Mikhaylov
Publikováno v:
EUREKA: Life Sciences. 2:47-54
The aim of the work is the development of a new way of deep processing of chlorophyll-containing vegetables that gives a possibility not only to preserve chlorophylls a and b and other biologically active substances (BAS) of raw materials, but also t