Advances in Food Processing based on Sustainable Bioeconomy

Autor: SAMILYK, Maryna, LUKASH, Svitlana, Bolgova, Natalia, HELIKH, Anna, MASLAK, Nataliia, MASLAK, Oleksandr

Publikováno v: Journal of Environmental Management and Tourism (JEMT). XI(05 (45)):1105-1113

Externí odkaz: https://www.ceeol.com/search/article-detail?id=890413

Thermal, structural, and emulsifying properties of pumpkin seed protein isolate subjected to pH-shifting treatment.

Autor: Gao, Dan, Helikh, Anna, Duan, Zhenhua, Xie, Qingli

Publikováno v: Journal of Food Measurement & Characterization; Jun2023, Vol. 17 Issue 3, p2301-2312, 12p

The Study of Quality and Safety Indicators of Mayonnaise on the Basis of Hemp Oil

Autor: Helikh Anna, Prymenko Vladyslav, Vasylenko Olha, Prikhodko Ivan

Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of products: meat, fish, seafood, vegetables. They give the dishes juiciness, add variety to the aesthetic appearance of the dish and complement their taste, in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2659::bbebcfe20805fc2648d07ff951857982
https://zenodo.org/record/6447956

Наукове обгрунтування параметрів гострої токсичності напівфабрикатів білково-вуглеводних зі стабілізатором харчових систем

Autor: Prymenko, Vladyslav, Sefikhanova, Kateryna, Zolotukhina, Inna, Helikh, Anna

Publikováno v: Ресторанний і готельний консалтинг. Інновації; Том 3, № 2 (2020); 262-272
Restaurant and hotel consulting. Innovations; Том 3, № 2 (2020); 262-272
Ресторанный и гостиничный консалтинг. Инновации; Том 3, № 2 (2020); 262-272

The topicality. Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems “Astri Gel”, consisting of 8 ad

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::7abbf3e4a85126c3a98e930d72a87721
http://restaurant-hotel.knukim.edu.ua/article/view/219710

Scientific Justification of Acute Toxicity Parameters of Semi-finished Proteins and Carbohydrates with Food Systems' Stabilizer

Autor: Prymenko Vladyslav, Sefikhanova Kateryna, Zolotukhina Inna, Helikh Anna

The topicality.Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems “Astri Gel”, consisting of 8 add

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2659::85021968cb91efad7af5e7d8c90c7bab
https://zenodo.org/record/4707017