Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Inna Bobel"'
Publikováno v:
Food and Environment Safety, Vol 21, Iss 2, Pp 190-197 (2022)
The paper presents the results of research and scientific substantiation of nutritional and biological value of developed new mushroom chips and snacks. Taking into account the high popularity of snacks, the prospects for the use of artificially cult
Externí odkaz:
https://doaj.org/article/2fb820f64d04426ea85b8680f3969793
Publikováno v:
Polymers, Vol 15, Iss 3, p 717 (2023)
Buckwheat hulls which are rich in fiber are good ingredients to increase the nutritional value of food products. The aim of this study was to determine the effect of the applied additives in the form of fiber and apple juice on the properties of both
Externí odkaz:
https://doaj.org/article/72fe280e89cb4cc3b7f84550eff54b9c
Autor:
Greta Adamczyk, Magdalena Krystyjan, Piotr Kuźniar, Przemysław Łukasz Kowalczewski, Inna Bobel
Publikováno v:
Gels, Vol 8, Iss 9, p 598 (2022)
With regard to technological innovations, we applied chia (oilseeds) as a stabilizer additive in a normal and waxy potato starch sample to obtain stable starch-based gels during 20 days of storage. The aim of this study was to investigate the 5% w/w
Externí odkaz:
https://doaj.org/article/0aa1bee3b3ee45498149a1175e5e0dad
Autor:
Greta Adamczyk, Eva Ivanišová, Joanna Kaszuba, Inna Bobel, Kateryna Khvostenko, Michał Chmiel, Nataliia Falendysh
Publikováno v:
Foods, Vol 10, Iss 10, p 2376 (2021)
The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The produ
Externí odkaz:
https://doaj.org/article/746b3fff759642e5a655bac0fea98d4e
Publikováno v:
Ukrainian Food Journal. 11:269-290
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c12e81adb128843c93f8ddaf0c0d8a6
https://doi.org/10.24263/2304-974x-2022-11-2-7
https://doi.org/10.24263/2304-974x-2022-11-2-7
Autor:
Ludmila Pusik, Kristina Belinska, Nina Osokina, Hryhorii Podpriatov, Nataliy Falendysh, Kateryna Kostetska, Olena Herasymchuk, Hennadii Tkachenko, Inna Bobel
Publikováno v:
ScienceRise, Iss 2, Pp 31-39 (2021)
Object of research: frozen fruits of black currant varieties Bilorus Sweet, Minai Shmyrev. Investigated problem: substantiation of the influence of the method, the duration of freezing on changes in the structure of black currant fruits of different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7745fe29bea7bdac265fbf993860f9f
https://doi.org/10.21303/2313-8416.2021.001811
https://doi.org/10.21303/2313-8416.2021.001811
Autor:
Inna Bobel, Nataliy Falendysh
Publikováno v:
FOOD RESOURCES. 8:189-195
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b91438ca8bdc26f97ea63bbec66217cd
https://doi.org/10.31073/foodresources2020-14-19
https://doi.org/10.31073/foodresources2020-14-19
Autor:
Inna Bobel, Kateryna Khvostenko, Nataliia Falendysh, Michał Chmiel, Greta Adamczyk, Joanna Kaszuba, Eva Ivanišová
Publikováno v:
Foods, Vol 10, Iss 2376, p 2376 (2021)
Foods
Volume 10
Issue 10
Foods
Volume 10
Issue 10
The aim of this study was to develop a concept of production for wheat bread enriched with chia seeds and to examine selected physicochemical properties. The examined product was wheat-flour bread made by a single-phase method, using yeast. The produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c5ba479aad4f4e03292c58429e95277
https://www.mdpi.com/2304-8158/10/10/2376
https://www.mdpi.com/2304-8158/10/10/2376
Autor:
Olena Herasymchuk, Nina Osokina, Nataliy Falendysh, Kristina Belinska, Kateryna Kostetska, Hennadii Tkachenko, Inna Bobel, Ludmila Pusik, Hryhorii Podpriatov
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (110), Pp 33-40 (2021)
The process of ice formation in the pericarp of black currant depends on the pomological variety, the degree of ripeness of the fruit, and the method of freezing. During the slow and fast freezing of black currant, four ranges of fruit cooling temper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b55a11a4b303b575f90abe9726296e7
https://zenodo.org/record/4770240
https://zenodo.org/record/4770240
