Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Galina Selyutina"'
Autor:
Vita Afanasieva, Tetiana Letuta, Olena Kalashnyk, Tetiana Shcherbakova, Galina Selyutina, Antonina Dubinina, Olha Yudicheva, Antonina Samoylenko
Publikováno v:
EUREKA: Life Sciences. 6:54-60
The aim of the study is to form consumption properties of a green sweet pepper sauce with a balanced content of macro- and microelements. Due to the use of Xanthium strumarium and chitosan a new product has high organoleptic properties that attract a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a549c5fed30c4d218be83c4e3cc439c9
https://doi.org/10.21303/2504-5695.2018.00793
https://doi.org/10.21303/2504-5695.2018.00793
Autor:
Tetiana Shcherbakova, Antonina Samoylenko, Tetiana Letuta, Galina Selyutina, Vita Afanasieva, Olena Kalashnyk, Olha Yudicheva, Antonina Dubinina
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 15-20 (2018)
The influence of various parameters of technological treatment on the degree of chlorophyll destruction and change in the green coloration of the sweet pepper (Capsicum annuum L.) has been investigated. It has been established that the temperature an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cc05f8edb2e57e0bfb858c564f15ab9
https://doi.org/10.15587/1729-4061.2018.147768
https://doi.org/10.15587/1729-4061.2018.147768
Publikováno v:
EUREKA: Life Sciences. 6:37-43
The objective of present study is to determine the influence of component composition of pigment complex on the formation of color of rhubarb and gooseberry that defines consumer properties of these plant products. We report comparative study of rhub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72dc2c8de432f7d86e82db4b4b936d84
https://doi.org/10.21303/2504-5695.2017.00506
https://doi.org/10.21303/2504-5695.2017.00506
Publikováno v:
ScienceRise, Vol 5, Iss 1, Pp 66-70 (2017)
Researches are directed on the ground of expedience of the use of the iodine-containing raw materials in the composition of pastila products with the purpose of increase of their quality. Expedience of the use of elamin among the assortment of iodic-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81422649c75bcca45f5503085b0fbf2f
https://doi.org/10.15587/2313-8416.2017.102004
https://doi.org/10.15587/2313-8416.2017.102004
Autor:
Galina Selyutina, Oksana Gapontseva
Publikováno v:
Ukrainian Food Journal. 5:653-666
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b699c285381e5e1d162521cc3e941249
https://doi.org/10.24263/2304-974x-2016-5-4-5
https://doi.org/10.24263/2304-974x-2016-5-4-5
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (90) (2017): Technology and Equipment of Food Production; 66-71
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (90) (2017): Технологии и оборудование пищевых производств; 66-71
Східно-Європейський журнал передових технологій; Том 6, № 11 (90) (2017): Технології та обладнання харчових виробництв; 66-71
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (90) (2017): Технологии и оборудование пищевых производств; 66-71
Східно-Європейський журнал передових технологій; Том 6, № 11 (90) (2017): Технології та обладнання харчових виробництв; 66-71
Досліджено вплив різних видів теплової обробки (бланшування, обробка парою, варіння) на ступінь руйнування хлорофілів в аґрусі та ревен
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d3ff9f3be88b5008ed6a1b116cb93d39
http://journals.uran.ua/eejet/article/view/117253
http://journals.uran.ua/eejet/article/view/117253