Improving the technology of dry mixes for craft flour confectionery products

Autor: A. Farisieiev, Y. Matsuk, N. Oliynyk

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 60-66 (2023)

The purpose of the work is the scientific substantiation and development of the optimal recipe and technology for the production of a dry powder mixture for muffins using functional ingredients to better meet the needs of consumers in the range and q

Externí odkaz: https://doaj.org/article/69ba08598a8b43c59406ed46bfc47938

RESEARCHES OF THE INFLUENCE OF SEA BUCKTHORN ON THE FORMATION OF QUALITY PARAMETERS OF EMULSION-TYPE SAUCES.

Autor: Novik, А.¹ anna.novik.82@ukr.net, Farisieiev, A.¹, Chernyshenko, Е.¹, Zhukov, Y.², Zaparenko, A.³

Publikováno v: Food Science & Technology (2073-8684). 2021, Vol. 15 Issue 4, p48-59. 12p.

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

TECHNOLOGICAL AND ECONOMIC JUSTIFICATION OF MUFFIN TECHNOLOGY FOR HEALTHY NUTRITION.

Autor: Farisieiev, Andrii H., Matsuk, Yuliia A., Stetsenko, Volodymyr V., Novik, Hanna V.

Publikováno v: Journal of Chemistry & Technologies; 2023, Vol. 31 Issue 2, p240-254, 15p

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