Zobrazeno 1 - 10
of 64
pro vyhledávání: '"I. Slyvka"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 156-163 (2024)
The development of enriched fermented milk products is an actual direction of the food industry at the present time. The aim of the work was to develop a technology, to investigate the properties and quality indicators of the dairy product using hawt
Externí odkaz:
https://doaj.org/article/04f14d68bf2b4b9a8b84cda7bee76aea
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 94-100 (2023)
The article contains the results of research into the development of yogurt technology with a high protein content and added Jerusalem artichoke syrup. Milk protein contains casein and whey protein, so it is a valuable source of protein. Modern techn
Externí odkaz:
https://doaj.org/article/31211e2881d343aeaee9970a68b85bbf
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 24, Iss 98, Pp 57-64 (2022)
The creation of new types of functional food products is an actual direction of the development of the food industry at the present time. The purpose of the work was to develop the technology, to investigate the properties and quality indicators of k
Externí odkaz:
https://doaj.org/article/733acd404d5b407f9554e5049769b70a
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 23, Iss 96, Pp 93-101 (2021)
The results of research on the technological features of the production of yogurt "Carpathian" are covered in the article. The bacterial preparation of Chr. Hansen series YoFlex Premium 1.0 (L. bulgaricus, S. thermophilus) and Creamy 1.0 (L. bulgaric
Externí odkaz:
https://doaj.org/article/faa1e541dca6485fbdf63328f316da40
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 11, Iss 4 (2017)
In the article a comparative analysis of the use of the bacterial preparation Herobacterin and the starter RSF-742 (Chr. Hansen, Denmark) in the technology of brine cheese was conducted. Herobacterin is a bacterial preparation created using bacteria
Externí odkaz:
https://doaj.org/article/f8cd782afc81489583b766f6f214aa5b
Publikováno v:
Molbank, Vol 2022, Iss 1, p M1340 (2022)
For the first time, 5-formyl-1-(pyridin-3-yl)-1H-1,2,3-triazole-4-carboxylate was synthesized via a two-step scheme. The molecular structure of the compound was determined by a single-crystal X-ray diffraction analysis. The Hirshfeld surface analysis
Externí odkaz:
https://doaj.org/article/235b85f70bcc4052905630044b57110a
Autor:
Olga S. SHEVCHENKO, Oksana A. NAKONECHNA, Liliia D. TODORIKO, Olga O. HOVARDOVSKA, Olga O. POHORIELOVA, Sergey B. VOLF, Olena V. PIDVERBETSKA, Iryna Ya. MAKOYDA, Victor I. SLYVKA
Publikováno v:
Archives of the Balkan Medical Union, Vol 54, Iss 4, Pp 692-698 (2019)
The aim of the study was to evaluate the condition of cytoplasmic membranes of leukocytes and to study their viability, to determine the varieties and stages of cell death of leukocytes in patients with pulmonary tuberculosis treated by different sch
Externí odkaz:
https://doaj.org/article/d3a00eb91baa4757b1a7ca6baa9de2db
SYNTHESIS AND STRUCTURE OF COORDINATION COMPOUND OF COBALT(II) 5-SULFOSALICYLATE WITH BENZOHYDRAZIDE
Publikováno v:
Odesa National University Herald. Chemistry. 28:5-14
The new 5-sulfosalicylato cobalt coordination compound [Co(Bhz)3]3(HSSal)3×7.5Н2О (where Bhz – benzohydrazide, HSSal2– – 5-sulfosalicylate anion) has been synthesized and studied by elemental analysis, IR and diffuse reflectance spectroscopy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87a41f324740e0338045d5f74d88e251
https://doi.org/10.18524/2304-0947.2023.1(84).277052
https://doi.org/10.18524/2304-0947.2023.1(84).277052
Publikováno v:
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 24:57-64
The creation of new types of functional food products is an actual direction of the development of the food industry at the present time. The purpose of the work was to develop the technology, to investigate the properties and quality indicators of k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e0e6db781124af3c5379a4fb49dce18
https://doi.org/10.32718/nvlvet-f9811
https://doi.org/10.32718/nvlvet-f9811
Publikováno v:
Odesa National University Herald. Chemistry. 26:16-25
This work is focused on the synthesis and structure characterization of the novel Cu(I) π-complex [Cu2(Thiaz1)2(ClO4)2] (1) with 2-allylamino-5-methyl-1,3,4-thiadiazole (Thiaz1) ligand. The crystals of the compound were obtained by means of the alte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22b383349d3e3cf954dddce59f92ad49
https://doi.org/10.18524/2304-0947.2021.1(77).226133
https://doi.org/10.18524/2304-0947.2021.1(77).226133