Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Iuliia Goriainova"'
Autor:
Oksana Chernega, Maria Kolchuk, Yuliia Bocharova, Oleksandr Ishchenko, Svitlana Ostapenko, Svitlana Revutska, Hannah Udovichenko, Liliia Dmytruk, Natalia Ivanova, Nataliia Pryimak, Tetiana Kozhukhova, Olena Nieizviestna, Kateryna Khavrova, Lyubov Shevchenko, Yuliia Lyzhnyk, Volodymyr Kotkovskyi, Yevhenii Tryhubchenko, Ganna Gorina, Galina Bohatyryova, Olha Nikolaichuk, Oleksandr Romanykha, Valentyn Khorolskyi, Radion Nykyforov, Yurii Korenets, Olga Simakova, Iuliia Goriainova
The interdisciplinarity, multidimensionality and complexity of the security paradigm in the XXI century are reflected. Theoretical and applied (practical) aspects of ensuring the security of objects of global, sub-global, macro-, meso- and micro-leve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::8c92cd15eaf277bb2dca0494d25d4456
https://zenodo.org/record/7277561
https://zenodo.org/record/7277561
Publikováno v:
CHALLENGES AND PARADIGM OF NATIONAL AND INTERNATIONAL SECURITY OF THE XXI CENTURY: ECONOMIC AND TECHNOGENIC DISCOURSE ISBN: 9786177319596
The section is devoted to the development and substantiation of scientific provisions for the construction of intelligent control systems for the industrial production of bread with built-in intensifiers of technological processes of ultrasonic natur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9d6344dcfd4894911a15fde28bebbe8
https://zenodo.org/record/7288591
https://zenodo.org/record/7288591
Autor:
Valerii Mykhaylov, Olga Samokhvalova, Zinoviya Kucheruk, Kateryna Kasabova, Olga Simakova, Iuliia Goriainova, Alla Rogovaya, Inna Choni
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (102), Pp 23-32 (2019)
The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::afa931169cff84ce04b7bd9cbc82c998
http://journals.uran.ua/eejet/article/view/184464
http://journals.uran.ua/eejet/article/view/184464
Autor:
Zinoviya Kucheruk, Olga Simakova, Iuliia Goriainova, Valerii Mykhaylov, Kateryna Kasabova, Olga Samokhvalova, Inna Choni, Alla Rogovaya
Publikováno v:
EUREKA: Life Sciences. 6:37-43
The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20dbcaff7fbfa273523b12af410503af
https://doi.org/10.21303/2504-5695.2019.001067
https://doi.org/10.21303/2504-5695.2019.001067
Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste
Autor:
Kateryna Kasabova, Aleksey Zagorulko, Andreii Zahorulko, Nataliа Shmatchenko, Olga Simakova, Iuliia Goriainova, Olga Volodko, Denis Mironov
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (111), Pp 49-56 (2021)
A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film apparatus unti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5419f838d7f57f5b00a94b142145f2d
https://zenodo.org/record/5094776
https://zenodo.org/record/5094776
Publikováno v:
EUREKA: Life Sciences. 2:54-61
The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff753d61c88abaca51a1e91209afeacb
https://doi.org/10.21303/2504-5695.2018.00615
https://doi.org/10.21303/2504-5695.2018.00615
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 57-64 (2018)
It was experimentally found that additives of purple amaranth (APA) have high enzyme activity, which is proved by high activity of the amylase complex: maltose number of 5 % water extract from dry foliage of purple amaranth is 12.31±0.36 %, with add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a948ffbe5c56d6e0ace4c12fb95b455
https://doi.org/10.15587/1729-4061.2018.127173
https://doi.org/10.15587/1729-4061.2018.127173
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 2:25-31
The feasibility of using black chokeberry fruit in processing the products from shortcake dough was theoretically substantiated and experimentally proved. The influence of black chokeberry additive on the basic formulation component of shortcake doug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::939370896476a2af9a56363d18c29078
https://doi.org/10.15587/1729-4061.2017.98409
https://doi.org/10.15587/1729-4061.2017.98409
Publikováno v:
EUREKA: Life Sciences. 1:27-34
The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence of aronia ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b8418eb931dced208167a6ab49ccdb2
https://doi.org/10.21303/2504-5695.2017.00299
https://doi.org/10.21303/2504-5695.2017.00299
Autor:
Zinoviya Kucheruk, Olga Simakova, Valerii Mykhaylov, Olga Samokhvalova, Iuliia Goriainova, Kateryna Kasabova, Inna Choni, Alla Rogovaya
The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac4969aa7b9a33059d5f8138ce447c10
https://zenodo.org/record/3608660
https://zenodo.org/record/3608660