Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Goralchuk, A."'
Publikováno v:
Ukrainian Food Journal, Vol 3, Iss 3, Pp 361-371 (2015)
Introduction. Development of dry mixes for making spumy and emulsion products are topical, because nowadays there is a tendency to minimize the time spent on the process of cooking, which is achieved by the use of semi finished products high degree o
Externí odkaz:
https://doaj.org/article/415592763f8b49acac194d0ffef58d7b
Autor:
Оnishchenko, Vyacheslav, Pak , Andrey, Goralchuk, Andrii, Shubina , Lidiia, Bolshakova, Viktoria, Inzhyyants , Samvel, Pak , Alina, Domanova, Olena
Publikováno v:
EUREKA: Life Sciences, Iss 1, Pp 31-36 (2021)
There is substantiated the topicality of studying hygroscopic properties and porosity of glued reinforced sausage casings of intestinal raw materials. The work aim is to establish storage conditions of glued reinforced sausage casings of intestinal r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6fd94622da74ad9ce6343e602d1e1b2
https://doi.org/10.21303/2504-5695.2021.001632
https://doi.org/10.21303/2504-5695.2021.001632
Autor:
Vyacheslav Оnishchenko, Andrey Pak, Andrii Goralchuk, Lidiia Shubina, Viktoria Bolshakova, Samvel Inzhyyants, Alina Pak, Olena Domanova
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (109), Pp 6-13 (2021)
This paper has substantiated the development and rationalization of techniques to manufacture sausage casings from natural raw materials with predefined functional and technological properties. It is noted that the issue related to the rational utili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b381e4ff81f6e6add8b9af0b3862b746
http://journals.uran.ua/eejet/article/view/224981
http://journals.uran.ua/eejet/article/view/224981
Autor:
Viktoriia Skrynnik, Olga Grinchenko, Tetyana Cheremska, Sergey Gubsky, Olga Riabets, Svetlana Omel'chenko, Oleg Kotlyar, Andrii Goralchuk, Natalia Fedak
Publikováno v:
European Food Research and Technology. 246:1955-1970
Whipping toppings are popular among pastry chefs, they are used as a fat-base for cake fillings, cake decoration, topping fruits, desserts, cupcakes and layer cakes. The range of pastry products and the organoleptic properties that can be achieved us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80e2ea9e199b42d8534a605ff916cfe2
https://doi.org/10.1007/s00217-020-03547-3
https://doi.org/10.1007/s00217-020-03547-3
Publikováno v:
Ukrainian Food Journal. 2019, Vol. 8 Issue 4, p699-732. 34p.
Publikováno v:
Ukrainian Food Journal. 8:699-732
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9367e4d6d6cb1f80fea39e9f9712962a
https://doi.org/10.24263/2304-974x-2019-8-4-4
https://doi.org/10.24263/2304-974x-2019-8-4-4
Autor:
Nikolay Pogozhikh, Sergei Sabadash, Alina V. Pak, Andrii Goralchuk, Nikolay Chekanov, Andrey Pak
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 5 (101), Pp 16-21 (2019)
The need to find solutions to problems on the efficient use of energy resources has been substantiated, under conditions for meeting the requirements to the environmental sustainability of production in the process of executing such technological ope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a40e91f376d2c6e7da55692c01063064
http://journals.uran.ua/eejet/article/view/180078
http://journals.uran.ua/eejet/article/view/180078
The use of vegetable oils allows to manufacture products of the improved structure, with the extended shelf life. At present, Ukraine has organized the manufacture of specialized fats, which are used mainly for making dough. Also, fat components are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4db41b1db5eea5f11c4454031dc952e2
Akademický článek
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Publikováno v:
Eastern-European Journal of Enterprise Technologies. 3:11-17
The study has suggested a theoretical model of steric stabilization of an air-nut semi-finished product structure by adding Glyceryl Monostearate and Natrium Carboxymethyl Cellulose. It has been experimentally proved that adding low-molecular surfact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7c181538782adc54eaf93c1c942a753
https://doi.org/10.15587/1729-4061.2017.103941
https://doi.org/10.15587/1729-4061.2017.103941