Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Kateryna Kopylova"'
1
Akademický článek
Modification of the properties of milk-fat emulsions with the phase structure of 'oil in water' in the dependence on the mass part of the lipoid and the stabilizing systems
Autor: Igor Stadnyk, Oksana Bodnarchuk, Kateryna Kopylova, Pylyp Petrov, Larysa Bal-Prylypko, Sergiy Narizhnyy
Publikováno v: Potravinarstvo, Vol 15, Pp 741-748 (2021)
The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicoc
Externí odkaz: https://doaj.org/article/b61343bfd6784cdaaf8678e799abe116
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2
Akademický článek
Development of Production Technology of Goat's Sour Cream Butter Enriched With Whey Herbal Infusions
Autor: Svitlana Danylenko, Taisiya Ryzhkova, Galyna Diukareva, Kateryna Kopylova, Ganna Kozlovska
Publikováno v: Innovative Biosystems and Bioengineering, Vol 4, Iss 4, Pp 179-188 (2020)
Background. Goat milk differs from cow's milk in terms of higher digestibility, expressive alkalinity, higher buffering capacity and special nutritional properties. Among the wide range of dairy products the leading place is occupied by butter. Resea
Externí odkaz: https://doaj.org/article/d3263f0f11d848cfa77428678dc0d7e5
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3
Modification of the properties of milk-fat emulsions with the phase structure of 'oil in water' in the dependence on the mass part of the lipoid and the stabilizing systems
Autor: Sergiy Narizhnyy, Igor Stadnyk, Kateryna Kopylova, Pylyp Petrov, Larysa Bal-Prylypko, Oksana Bodnarchuk
Publikováno v: Potravinarstvo, Vol 15, Pp 741-748 (2021)
The composition and properties of cream with fat levels from 30% to 70% were investigated. It has been established that the decrease of fat level and, accordingly, the increase of plasma level in the cream leads to significant changes in the physicoc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::013f36a60430c2e0d2d006518e8a863d
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1389
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4
Enhancing national standards for meat and dairy industry
Autor: Kateryna Kopylova, Nataliia Patsera, Irіna Romanchuk, Olha Kozachenko, Serhii Verbytskyi
Publikováno v: FOOD RESOURCES. 9:150-163
The subject of research is standardization as one of the forms of technical regulation in the food industry of Ukraine, in particular in the production of milk and milk products, meat and meat products, determination of safety and quality parameters
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e520fd03ca24db3ba5e18b77568448e6
https://doi.org/10.31073/foodresources2021-16-15
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7
Development of Production Technology of Goat's Sour Cream Butter Enriched With Whey Herbal Infusions
Autor: Taisiya Ryzhkova, Kateryna Kopylova, Galyna Diukareva, Svitlana Danylenko, Ganna Kozlovska
Publikováno v: Innovative Biosystems and Bioengineering, Vol 4, Iss 4, Pp 179-188 (2020)
Background. Goat milk differs from cow's milk in terms of higher digestibility, expressive alkalinity, higher buffering capacity and special nutritional properties. Among the wide range of dairy products the leading place is occupied by butter. Resea
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9a48f478580e02d4e1d17d30f7a6bd2
http://ibb.kpi.ua/article/view/210320
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