Zobrazeno 1 - 10
of 23
pro vyhledávání: '"L V, Bal'"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 20, Iss 90, Pp 79-83 (2018)
The article presents the results of the study of consumer expectations on the example of the “standard” sample of meat dries snacks. The purpose of the work is to study consumer expectations of raw meat products and to study the competitiveness o
Externí odkaz:
https://doaj.org/article/ad41e25e6ab5427fbf389dc9bf87fa3c
Autor:
L. V. Bal'-Prylypko, L. P. Derevyanko, N. M. Slobodyanyuk, E. R. Starkova, O. S. Androshchiuk
Publikováno v:
Âderna Fìzika ta Energetika, Vol 19, Iss 2, Pp 159-165 (2018)
Effectiveness of the use of Ampullaria glauca snails caviar for correction of radiation-induced disturbances after external disposable γ-irradiation of rats in dose of 2.0 Gy was investigated. Under these experimental conditions membrane stabilizing
Externí odkaz:
https://doaj.org/article/674e5d4072e74c7c87578bce7dcda0a4
Publikováno v:
Naukovì Dopovìdì Nacìonalʹnogo Unìversitetu Bìoresursiv ì Prirodokoristuvannâ Ukraïni. 2023
Raspberries is a perishable berry with a high capacity for mechanical and microbiological damage, therefore, after harvesting, it is necessary to use appropriate technologies to preserve its quality and extend the shelf life. The aim of the research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c798a7d7b83d11117993ac67e00ec01f
https://doi.org/10.31548/dopovidi2(102).2023.011
https://doi.org/10.31548/dopovidi2(102).2023.011
Autor:
L. V. Bal-Prylypko, М. V. Riabovol
Publikováno v:
Animal Science and Food Technology. 12:39-47
In connection with the general deterioration of an ecological situation and the strengthening of negative influence on a state of health of consumers connected with it, researches on development of a compounding of sausages which are characterized by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c25f95a2df9ac6bb41cf1f30f13558eb
https://doi.org/10.31548/animal2021.01.039
https://doi.org/10.31548/animal2021.01.039
Publikováno v:
Voprosy pitaniia. 89(1)
Lipids play one of the leading roles in ensuring the physiological needs and quality of human life. Therefore, assessment of traditional and new types of aquatic organisms from the standpoint of nutritional value of lipids is an urgent task nowadays.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7cbc257446e2354a867de18d35485f1a
https://pubmed.ncbi.nlm.nih.gov/32083830
https://pubmed.ncbi.nlm.nih.gov/32083830
Publikováno v:
Scopus-Elsevier
The article provides analytical screening of biotechnological facilities in the food industry. Presents the basic areas of application of biotechnology research and development, described the feasibility and relevance of the use of genetic engineerin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b5ac378b202060e5f0aa3ffb7355293
https://doi.org/10.15407/microbiolj78.03.099
https://doi.org/10.15407/microbiolj78.03.099
Autor:
L. V. Bal’-Prylypko, M. S. Nikolayenko
Publikováno v:
Bìoresursi ì prirodokoristuvannâ. 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ba8a09b461a2073a45e9c2e33ad267f
https://doi.org/10.31548/bio2018.05.009
https://doi.org/10.31548/bio2018.05.009
Publikováno v:
Mikrobiolohichnyi zhurnal (Kiev, Ukraine : 1993). 78(3)
The article provides analytical screening of biotechnological facilities in the food industry. Presents the basic areas of application of biotechnology research and development, described the feasibility and relevance of the use of genetic engineerin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1ac9d279c36c611091e62f316b79846c
https://pubmed.ncbi.nlm.nih.gov/30141857
https://pubmed.ncbi.nlm.nih.gov/30141857
Autor:
B I Leonova, L V Bal-Prylypko
Publikováno v:
Biotechnologia Acta, Vol 8, Iss 3, Pp 110-115 (2015)
The purpose of this work was to study reduction of sodium nitrite in cooked sausages by adding of the optimized amount of denitrifying microorganisms to the bacterial preparation maintaining quality characteristics of the product. To develop biotechn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18ba4b4e65a140560cdf90c8800799e6
https://doi.org/10.15407/biotech8.03.110
https://doi.org/10.15407/biotech8.03.110
Publikováno v:
Gigiena i sanitariia. (4)
There was studied the motivation of modern adolescents to promote healthy lifestyle. There were observed two arrays, including adolescent-schoolchildren aged 16-17 and 13-14 years in Moscow. The results showed that health occupied one of the first pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::db8d23f6ae2b55395972874497766168
https://pubmed.ncbi.nlm.nih.gov/25842501
https://pubmed.ncbi.nlm.nih.gov/25842501