Zobrazeno 1 - 10
of 27
pro vyhledávání: '"L. Valevskaya"'
Autor:
O. Sokolovskaya, L. Valevskaya
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 1, Pp 36-41 (2023)
Grain thermometry is a process of measuring the temperature of grain masses during their storage. Key aspects that emphasize the importance of temperature control to ensure quality preservation: Prevention of self-ignition: prevention of fungal and b
Externí odkaz:
https://doaj.org/article/09b75fc4cde041cebd77ed3817c980b2
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 22, Iss 3, Pp 6-11 (2023)
At harvesting elevators and grain receiving enterprises, the operation of receiving grain from motor vehicles is the main one. Many elevators of other types also accept grain from motor vehicles due to the fact that it allows to improve the economic
Externí odkaz:
https://doaj.org/article/83a396e3277b48aab97a7df2525309e6
Autor:
O. Sokolovskaya, L. Valevskaya
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 2 (2023)
The article provides a study of the current state of global soybean production, the dynamics of sown areas, yield and gross harvest of soybeans in Ukraine over the past five years. World soybean production is almost 352 million tons, and the leaders
Externí odkaz:
https://doaj.org/article/f9832a07601041a99c4614d4323d41b0
Autor:
O. Sokolovskaya, L. Valevskaya
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 22, Iss 2, Pp 4-8 (2022)
The paper provides an analysis of the current state of the quinoa seed market in the world and the prospects for its production in Ukraine. The main producers of quinoa are Peru, Bolivia and Ecuador. Due to its rich chemical composition, quinoa seeds
Externí odkaz:
https://doaj.org/article/b478af8ad9a94392bfad0ebf5de57869
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 21, Iss 3, Pp 6-11 (2022)
Quinoa is a promising crop due to its use in the food industry for the development of functional products. But there are very few recommendations in the world literature and almost no practical experience in the storage and processing of quinoa seeds
Externí odkaz:
https://doaj.org/article/7ae9661924934243a6efaf56a9d6815e
Autor:
L. Valevskaya, O. Sokolovskaya
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 21, Iss 1, Pp 4-8 (2021)
The work is devoted to determining the physical and technological properties of quinoa grain. Quinoa is an unconventional crop for Ukraine, but experiments on its cultivation have been successfully completed in the Sumy region. Due to its unique chem
Externí odkaz:
https://doaj.org/article/4ac67cfab6284db7809e528b4c98b7a3
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 1 (2022)
The paper presents data on the useful properties of quinoa seeds, which are rapidly gaining popularity due to their rich chemical composition. The results of studying the changes in the organoleptic, chemical, and microbiological characteristics of q
Externí odkaz:
https://doaj.org/article/368a943741b54260a865ddfc30c8e264
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 20, Iss 1, Pp 12-16 (2020)
The article presents the results of studies of hygroscopic properties of chia seeds, which is a relatively new culture for the Ukrainian industry. Chia seeds are a product with a high nutrient content and rich in trace elements, vitamins and minerals
Externí odkaz:
https://doaj.org/article/7a8e27dc386e45ca80a3bdba00f50679
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 2 (2020)
Currently, there are more and more requirements not only to the quality of food, but also to the raw materials it is made from. This leads to the search for new, non-traditional products. One of these is chia seeds (Salvia hispanica). The article pro
Externí odkaz:
https://doaj.org/article/742f498bef7b4ab0bbef0720765bdc04
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 1 (2019)
The article proves how practical it is to use whole-milled millet grain to improve the quality of bakery products. Samples of bread with the addition of different amounts of milled millet grain before and after microwave treatment have been evaluated
Externí odkaz:
https://doaj.org/article/c1580fbd58f54a09860f9f8b2a97c919