Výsledky vyhledávání - "Havrylyshyn, Volodymyr"

Akademický článek

Analysis of factors and construction of prognostic quality models of flexographic printing process of packaging with solvent based inks.

Autor: Repeta, Vyacheslav, Kukura, Тetiana, Havrylyshyn, Volodymyr, Kukura, Yurii

Publikováno v: Journal of Graphic Engineering & Design (JGED); Sep2023, Vol. 14 Issue 3, p37-44, 8p

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Managing safety of the developed cakes made from organic raw materials with improved fattyacid composition

Autor: Tkachenko, Alina, Syrokhman, Ivan, Basova, Yulia, Kobischan, Anna, Artemenko, Anna, Kovalchuk, Khrystyna, Kalashnyk, Olena, Katruk, Mariia, Zakharchyn, Roman, Havrylyshyn, Volodymyr

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (103) (2020): Technology and Equipment of Food Production; 66-74
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (103) (2020): Технологии и оборудование пищевых производств; 66-74
Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових виробництв; 66-74

This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::0298f267d6027470d700e167d4c32204
http://journals.uran.ua/eejet/article/view/195176

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Вплив сировини на зміну кристалічної структури пряників в процесі зберігання

Autor: Kovalchuk, Khrystyna, Bodak, Mykhailo, Katruk, Mariia, Gyrka, Olga, Tkachenko, Alina, Guba, Lyudmila, Havrylyshyn, Volodymyr

Publikováno v: Technology audit and production reserves; Том 1, № 3(51) (2020): Chemical engineering; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Хімічна інженерія; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Химическая инженерия; 53-57

The paper analyzes modern methods for studying the staling process of flour confectionery products, namely, X-ray diffraction analysis, X-ray diffraction, and differential scanning colorimetry. Since the crystalline structure of finished flour confec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::1e692b35f2e3260633106e410c98e46a
http://journals.uran.ua/tarp/article/view/195507

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