Research of medical and biological indicators of eggplant powder

Autor: Dzyundzya, Oksana, Antonenko, Artem, Brovenko, Tеtіana, Tolok, Galina, Kryvoruchko, Myroslav, Bozhko, Tetiiana, Antiushko, Dmytro, Vezhlivtseva, Svitlana, Voievoda, Nadiia, Skliarenko, Kateryna

Publikováno v: EUREKA: Life Sciences. :3-8

The aim of the work is to study the medical and biological properties of eggplant powders. Eggplant food powder is a raw material, an important characteristic of which is its chemical composition, in particular dietary fibers (pectin and fiber). Eggp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75225dddb3722800dda22b900fb9d2cc
https://doi.org/10.21303/2504-5695.2022.002605

Comparative analysis of aesthetic and functional aspects of design approaches in the context of contemporary art.

Autor: Galchynska, Olga, Petrova, Inna, Martynenko, Anastasiia, Kvasnytsya, Roksolyana, Kryvoruchko, Myroslav

Publikováno v: Amazonia Investiga; Dec2023, Vol. 12 Issue 72, p216-225, 10p

Туристичний та готельно-ресторанний бізнес у період кризового стану: проблеми розвитку та регулювання : колективна монографія=Tourist and hotel and restaurant business in the period of crisis: problems of development and regulation : multi-authored monograph / за ред. д-ра екон. наук, проф. Л. М. Чепурди

Autor: Antonenko, Artem, Brovenko, Tеtіana, Kovalenko, Nataliia, Gorkun, Artem, Vasilenko, Olena, Zemlina, Julia, Tolok, Galina, Kryvoruchko, Myroslav

Розглянуто актуальні питання розвитку та регулювання туристичного та готельно- ресторанного бізнесу у період кризового стану. Проанал�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______9105::816c32d2d22a53d23f49bc05c8d9c575
https://elib.chdtu.edu.ua/e-books/4949

Influence of Structure Formers on the Rheological Properties of Grain Smoothies

Autor: Neilenko Serhii, Kryvoruchko Myroslav

The purpose of the article.During developing technological processes for the production of grain smoothies, it is necessary to determine how the organoleptic and related structural and mechanical properties change during storage using structure-formi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______2659::f1675c0295f1d55020d2aff25e3488a3
https://zenodo.org/record/5635650

Establishing the effect of eggplant powders on the rheological characteristics of a semi-finished product made from liver pate masses

Autor: Dzyundzya, Oksana, Burak, Valentyna, Ryapolova, Irina, Voievoda, Nadiia, Shinkaruk, Mariya, Antonenko, Artem, Brovenko, Tetiana, Tolok, Galina, Kryvoruchko, Myroslav, Mihailik, Vitalii

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (100) (2019): Technology and Equipment of Food Production; 56-63
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (100) (2019): Технологии и оборудование пищевых производств; 56-63
Східно-Європейський журнал передових технологій; Том 4, № 11 (100) (2019): Технології та обладнання харчових виробництв; 56-63

Results of the study of functional properties of partially prepared liver pate masses with partial replacement of beef liver with edible eggplant powder (3 %, 5 %, 7 %) were presented. Structural and mechanical characteristics of liver pate masses pa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::00e96f46866a6a09ccb3d5d1ac7a0c9b
http://journals.uran.ua/eejet/article/view/174234