Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Ivan Galyasnyj"'
Autor:
Kyrylo Samoichuk, Dmytro Zhuravel, Nadiya Palyanichka, Vadim Oleksiienko, Serhii Petrychenko, Natalia Slobodyanyuk, Olga Shanina, Ivan Galyasnyj, Leonora Adamchuk, Vladyslav Sukhenko
Publikováno v:
Potravinarstvo, Vol 14, Pp 633-640 (2020)
Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effec
Externí odkaz:
https://doaj.org/article/92d56869fe8e4c469d7a2de7f18c6aca
Autor:
Leonora Adamchuk, Vladyslav Sukhenko, Oleksandra Akulonok, Tetiana Bilotserkivets, Volodymyr Vyshniak, Dina Lisohurska, Olha Lisohurska, Natalia Slobodyanyuk, Olga Shanina, Ivan Galyasnyj
Publikováno v:
Potravinarstvo, Vol 14, Pp 483-493 (2020)
The demand for monofloral, original, and special (functional) kinds of honey, or those with geographical indication, is forecast. At the same time, there is a need to improve the methods for determining the botanical and geographical origin of honey.
Externí odkaz:
https://doaj.org/article/8cd63780e6e94f7491b870fd7cacfc89
Autor:
Olga Shanina, Ivan Galyasnyj, Tetyana Gavrysh, Kateryna Dugina, Yuriy Sukhenko, Vladyslav Sukhenko, Natalia Miedviedieva, Mikhailo Mushtruk, Tatyana Rozbytska, Natalia Slobodyanyuk
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 971-983 (2019)
The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a conce
Externí odkaz:
https://doaj.org/article/d12a106c1bb3409e9f105a33405da441
Autor:
Olga Shanina, Vadim Oleksiienko, Vladyslav Sukhenko, Dmytro Zhuravel, Kyrylo Samoichuk, Leonora Adamchuk, Ivan Galyasnyj, Natalia Slobodyanyuk, Nadiya Palyanichka, Serhii Petrychenko
Publikováno v:
Potravinarstvo, Vol 14, Pp 633-640 (2020)
Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da5badecea8dd2ba91e393487b8a8eb5
https://doi.org/10.5219/1407
https://doi.org/10.5219/1407
Autor:
Ivan Galyasnyj, Dina Lisohurska, Vladyslav Sukhenko, Leonora Adamchuk, Tetiana Bilotserkivets, Olga Shanina, Volodymyr Vyshniak, Natalia Slobodyanyuk, Oleksandra Akulonok, Olha Lisohurska
Publikováno v:
Potravinarstvo, Vol 14, Pp 483-493 (2020)
The demand for monofloral, original, and special (functional) kinds of honey, or those with geographical indication, is forecast. At the same time, there is a need to improve the methods for determining the botanical and geographical origin of honey.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c37f6492abd4fdddc118b09660384ab7
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1386
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1386
Autor:
Yuriy Sukhenko, Vladyslav Sukhenko, Tatyana Rozbytska, Kateryna V. Dugina, Ivan Galyasnyj, Olga Shanina, Mikhailo Mushtruk, Tetyana Gavrysh, Natalia Slobodyanyuk, Natalia Miedviedieva
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 971-983 (2019)
The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a conce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63bc7d4765636e723238b1730f0f3fec
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1201
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1201