Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Inna Danyliuk"'
Autor:
Vitalii Mihailik, Oksana Vitriak, Inna Danyliuk, Mykola Valko, Olga Mamai, Tatyana Popovych, Anna Ryabinina, Lyudmila Vishnevskaya, Valentyna Burak, Ludmila Vognivenko
Publikováno v:
Nutrition & Food Science. 52:752-764
Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d66ac03dded3422d5bc878cc4e48da5
https://doi.org/10.1108/nfs-06-2021-0189
https://doi.org/10.1108/nfs-06-2021-0189
Autor:
Larysa Rybchuk, Anatolii Vdovichen, Olha Romanovska, Inna Danyliuk, Vladimir Piddubnyi, Iryna Losheniuk, Mihailo Kravchenko, Tatiana Yudina, Roman Romanenko
This paper considers the changes in quality indicators of sugar pastes with dry demineralized whey and glycerin during storage in order to establish their technological shelf life. Based on the results of studying changes in the mass fraction of mois
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0cf75fa908742d4503fff74e570c74e
https://zenodo.org/record/7085768
https://zenodo.org/record/7085768
Autor:
Roman Romanenko, Vladimir Piddubnyi, Dina Fedorova, Tatiana Marusyak, Tetiana Nezveshchuk-Kohut, Karina Palamarek, Inna Danyliuk, Mihailo Kravchenko, Larysa Rybchuk
Publikováno v:
EUREKA: Life Sciences, Iss 1, Pp 48-56 (2020)
There is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV – marzipan pas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07a9a20e528b7669ca1d35f37c8f2a25
http://eu-jr.eu/life/article/view/1120/1085
http://eu-jr.eu/life/article/view/1120/1085
Autor:
Olga V. Luganska, Inna Danyliuk, Sílvio C. de Oliveira, Petro I. Yagodynets, Volodymyr Valentynovych Tkach, Hélder Briosa e Gala, Marta V. Kushnir, Karina Palamarek
Publikováno v:
Revista Colombiana de Ciencias Químico-Farmacéuticas, Volume: 48, Issue: 3, Pages: 547-556, Published: 11 MAR 2020
RESUMEN La posibilidad de usar el oxihidróxido del cobalto en la detección electroquímica de la gabapentina ha sido evaluada, y se sugirió un mecanismo del desempeño del analito y del modificador. Este fue desarrollado y analizado (mediante la t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a781cf8fcb81cfbd32c548dc297a9b7a
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0034-74182019000300547&lng=en&tlng=en
http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0034-74182019000300547&lng=en&tlng=en
DETERMINING THE RATIONAL CONCENTRATION OF DRY DEMINERALIZED WHEY IN A FORMULATIONFOR MARZIPAN PASTES
Autor:
Larysa Rybchuk, Mihailo Kravchenko, Vladimir Piddubnyi, Inna Danyliuk, Roman Romanenko, Tetiana Nezveshchuk-Kohut, Dina Fedorova, Tatiana Marusyak, Karina Palamarek
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (103), Pp 22-33 (2020)
Results obtained in the studies of rheological, surface and sensory characteristics of marzipan paste containing dry demineralized whey (DDW) are presented in this paper. Positive effect of DDW on sensory characteristics of model compositions of marz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9f6dbf7750d18837ec3a47f1640387f
https://zenodo.org/record/3674673
https://zenodo.org/record/3674673