Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Iuliia Motuzka"'
Autor:
Nataliia Prytulska, Iuliia Motuzka, Anna Koshelnyk, Olena Motuzka, Ludmila Yashchenko, Malgorzata Jarossová, Paulína Krnáčová, Joanna Wyka, Ewa Malczyk, Marta Habánová
Publikováno v:
Potravinarstvo, Vol 15, Pp 131-142 (2021)
The consumption of plant-based food products instead of animal-based products tends to increase worldwide which can be caused by the global expansion of alternative food products. The article's objective is to investigate the perception of plant-base
Externí odkaz:
https://doaj.org/article/2e76610ec5544faba8a27310ad810cbe
Autor:
Nataliia Nesterenko, Svitlana Belinska, Iuliia Motuzka, Maryna Mardar, Nadiia Bolila, Natalia Slobodyanyuk, Anastasiia Ivaniuta, Alina Menchynska, Nataliia Holembovska, Valentyna Israelian
Publikováno v:
Potravinarstvo, Vol 16 (2022)
It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation method
Externí odkaz:
https://doaj.org/article/b3a4914891df41ef88b5277feb5a821d
Autor:
Mariia Fil, Olena Krasulya, Yuliya Halahur, Tetiiana Bozhko, Volodymyr Zamorskyi, Svitlana Belinska, Iryna Zamorska, Iuliia Motuzka, Viktor Osyka
Publikováno v:
EUREKA: Life Sciences, Iss 1, Pp 11-17 (2020)
Garden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It mot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3814d05fc31154abb8a25dad8ff24e63
http://eu-jr.eu/life/article/view/1051/1050
http://eu-jr.eu/life/article/view/1051/1050
Autor:
Yuliya Halahur, Mariia Fil, Volodymyr Zamorskyi, Svitlana Belinska, Iryna Zamorska, Iuliia Motuzka, Olena Krasulya, Viktor Osyka, Tetiiana Bozhko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (102), Pp 14-22 (2019)
Strawberry jam is the most popular and valuable product of processing from strawberries, the technology of production of which involves the use of pectin solution to form the necessary jelly-like consistency, which, in turn, is accompanied by an incr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cf7faf822afd162dbf8fd945b2aff51
https://zenodo.org/record/3608637
https://zenodo.org/record/3608637
Publikováno v:
TECHNICAL SCIENCES AND TECHNOLOGIES. :223-229
Актуальність теми дослідження. Тривале зберігання харчових продуктів завжди супроводжується втратами їхньої якості та кількості, зниж
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca56290c0f39dce1ff627cd93ad91249
https://doi.org/10.25140/2411-5363-2018-4(14)-223-229
https://doi.org/10.25140/2411-5363-2018-4(14)-223-229
Publikováno v:
TECHNICAL SCIENCES AND TECHNOLOG IES. :203-209
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb4599136381d6e23e0ebe36d8fb44eb
https://doi.org/10.25140/2411-5363-2017-4(10)-203-209
https://doi.org/10.25140/2411-5363-2017-4(10)-203-209
Autor:
Iuliia Motuzka
Publikováno v:
TECHNICAL SCIENCES AND TECHNOLOG IES. :155-162
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80b69c456d8998da53f71495776e45aa
https://doi.org/10.25140/2411-5363-2017-3(9)-155-162
https://doi.org/10.25140/2411-5363-2017-3(9)-155-162
Publikováno v:
International Journal of Food Science and Biotechnology. 5:41
The biological and dietary value of the plant-based milk analogue from fenugreek seeds is investigated. The amino acid composition is determined by liquid-column ion exchange chromatography. The completion of protein is tested by its comparison with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::178cef6eb37b34e4f23e1ab5f6263f9c
https://doi.org/10.11648/j.ijfsb.20200503.11
https://doi.org/10.11648/j.ijfsb.20200503.11
Autor:
Natalia Nesterenko, Anastasiya Ivanyuta, Svitlana Belinska, Alina Menchynska, Iuliia Motuzka, Natalia Orlova
Publikováno v:
International Journal of Food Science and Biotechnology. 5:89
Biological value of protein of quick-frozen semi-finished products from cultivated champignons has been studied. Results of the study of total, protein and non-protein nitrogen in semi-finished products with mushrooms before the freezing and during t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0555c2abf5ed60e9a44bbc7de26e9b9
https://doi.org/10.11648/j.ijfsb.20200504.17
https://doi.org/10.11648/j.ijfsb.20200504.17