Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Inna Zolotukhina"'
Publikováno v:
Ресторанний і готельний консалтинг: Інновації, Vol 3, Iss 2, Pp 262-272 (2020)
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://doaj.org/article/3c3f6605214a4454aecddbf365328eb2
Autor:
Hryhorii Deinychenko, Vasyl Huzenko, Dmytro Dmytrevskyi, Inna Zolotukhina, Оleksandr Omelchenko
Publikováno v:
Restaurant and hotel consulting. Innovations. 6:81-96
Topicality. Today, the existing innovative developments of dairy food products have great opportunities for the wide implementation of various types and quality of dairy raw materials into production. After all, many inventions directly relate to tec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cc8b86709f19641852fbc7c35739a46
https://doi.org/10.31866/2616-7468.6.1.2023.278473
https://doi.org/10.31866/2616-7468.6.1.2023.278473
Publikováno v:
RIVISTA DI STUDI SULLA SOSTENIBILITA'. 12:289-303
Companies are encouraged to commit for an improvement of the production pro-cesses' sustainability and are asked to align their strategies to the sustainable de-velopment principles. In this regard, the relevance of the research is to determine the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b903763b1c10e77a01dd4418ba7766d
https://doi.org/10.3280/riss2022-002017
https://doi.org/10.3280/riss2022-002017
Autor:
Hryhorii Deynychenko, Vasyl Huzenko, Dmytro Dmytrevskyi, Inna Zolotukhina, Volodymyr Perekrest
Publikováno v:
Restaurant and hotel consulting. Innovations. 5:82-96
Topicality. The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fd55c52f7a44aaaf7a5f3826fb45e31
https://doi.org/10.31866/2616-7468.5.1.2022.260878
https://doi.org/10.31866/2616-7468.5.1.2022.260878
Autor:
Grygorii Deinychenko, Vasyl Huzenko, Dmytro Dmytrevskyi, Inna Zolotukhina, Vitalii Chervonyi, Dmytro Horielkov
Publikováno v:
Acta Periodica Technologica. :1-10
A new method of eliminating the polarizing layer on the membrane surface during ultrafiltration of buttermilk is considered. An experimental equipment and processing methodology the results of studying buttermilk ultrafiltration are presented. This m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffc4fa573f1cb3fe52aa5777c888fa28
https://doi.org/10.2298/apt2253001d
https://doi.org/10.2298/apt2253001d
Autor:
Оleksandr Omelchenko, Gregoriy Deynichenko, Vasyl Guzenko, Inna Zolotukhina, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Olga Melnik, Olha Korolenko, Liudmyla Tsvirkun
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11(112), Pp 66-72 (2021)
The issue related to the possibility of applying the filtration process of young beer with the use of experimental microfiltration polymer semi-permeable membrane elements was considered. It was shown that under modern conditions, it is expedient to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0951e5966f1bdbb4a6e12e2c6579f8c7
https://doi.org/10.15587/1729-4061.2021.238216
https://doi.org/10.15587/1729-4061.2021.238216
Autor:
Olha Korolenko, Olga Melnik, Dmytro Horielkov, Vitalii Chervonyi, Oleksandr Omelchenko, Dmytro Dmytrevskyi, Inna Zolotukhina, Liudmyla Tsvirkun, Vasyl Huzenko, Gregoriy Deynichenko
Publikováno v:
ScienceRise, Iss 4, Pp 32-38 (2021)
The object of research: the process of membrane concentration of buttermilk using methods of removing the polarizing layer on the membrane surface. Investigated problem: determination of the effectiveness of methods for eliminating the polarization l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b78b3d516b071cf5e044f34a40eee12
http://journal.eu-jr.eu/sciencerise/article/view/2021
http://journal.eu-jr.eu/sciencerise/article/view/2021
Autor:
Vadym Oleksiienko, Nadiia Palianychka, Vitalii Chervonyi, Inna Zolotukhina, Alexandr Kovalyov, Dmytro Dmytrevskyi, Kyrylo Samoichuk, Dmytro Horielkov, Alina Slashcheva
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (107), Pp 16-24 (2020)
One of the urgent problems in the dairy industry is to reduce power input in the process of dispersing milk fat while ensuring a high degree of homogenization. This problem can be solved through the development and implementation of a virtually unexp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c204a4ac4ad85504699667e386c49451
http://journals.uran.ua/eejet/article/view/213236
http://journals.uran.ua/eejet/article/view/213236
Autor:
Kyrylo Samoichuk, Alexandr Kovalyov, Vadym Oleksiienko, Nadiia Palianychka, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Inna Zolotukhina, Alina Slashcheva
Publikováno v:
EUREKA: Life Sciences, Iss 5, Pp 51-58 (2020)
The competitiveness improvement of milk products is directly connected with a problem of decreasing energy consumption of the process of milk emulsion dispersion. At creating promising types of energy effective dispersers, a necessary condition is to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcd926cd324fafe02e9b5f1a0efc450f
https://doi.org/10.21303/2504-5695.2020.001436
https://doi.org/10.21303/2504-5695.2020.001436
Autor:
Grygorii Deinychenko, Yuliia Furmanova, Natalia Fedak, Inna Zolotukhina, Liudmyla Deinychenko, Viltoriia Skrynnik, Olena Pavliuchenko, Stanislav Tkachyk, Kateryna Kravchenko, Tamara Kravchenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 30-37 (2020)
The comprehensive influence of the medium pH and the concentration of sugar or sodium chloride on the process of coagulation of egg proteins has been established and analyzed. It has been determined that sodium chloride in low concentrations reduces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78bdf277b4f52534b364ee0d1b9e1bc2
http://journals.uran.ua/eejet/article/view/203102
http://journals.uran.ua/eejet/article/view/203102