Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Liudmyla Tyshchenko"'
Autor:
Ihor Ustymenko, Oleksandr Savchenko, Galina Tolok, Yuliya Kryzhova, Yaroslav Rudyk, Rodion Rybchynskyi, Liudmyla Tyshchenko, Olena Ochkolyas, Tetiana Kostiuk, Yevheniia Marchyshyna
Publikováno v:
Potravinarstvo, Vol 17 (2023)
The article covers the quality and safety indicators of sour cream with vegetable oils, in the composition of which blended oil (sunflower oil + linseed oil) is used as a fat phase in the form of a food emulsion stabilized by an emulsifying complex c
Externí odkaz:
https://doaj.org/article/307de47d3eb940bb96dd504e80cda4cc
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 2, Pp 44-52 (2022)
Improvement and introduction of modern technologies in the creation of new types of meat semi-finished products, the study of promising components and the development of new recipes for marinades, improving the organoleptic and taste properties of th
Externí odkaz:
https://doaj.org/article/9b834883c535416a878575674a1d4e8e
Autor:
Larysa Bal-Prylypko, Mykola Nikolaenko, Taisiia Volkhova, Nataliia Holembovska, Liudmyla Tyshchenko, Anastasiia Ivaniuta, Valentyna Israelian, Alina Menchynska, Oleksandra Shynkaruk, Viktoriia Melnik
Publikováno v:
Potravinarstvo, Vol 17 (2023)
The use perspective and expediency of plant-based milk, enriched with fiber when combined with organic products, biobased products, and sugar substitute products, has been substantiated in the manufacturing process of vegetarian ice cream. When combi
Externí odkaz:
https://doaj.org/article/7f0502fd48634b5d86f272e21a4ded61
Autor:
Nataliia Holembovska, Liudmyla Tyshchenko, Nataliia Slobodyanyuk, Valentyna Israelian, Yuliya Kryzhova, Anastasia Ivaniuta, Оksana Pylypchuk, Alina Menchynska, Oksana Shtonda, Dmytro Nosevych
Publikováno v:
Potravinarstvo, Vol 15, Pp 296-305 (2021)
The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been
Externí odkaz:
https://doaj.org/article/2125225ba1064059b74c23b2a5ae1cd3
Autor:
Liudmyla Tyshchenko
Publikováno v:
B U L L E T I N OF OLEKSANDR DOVZHENKO HLUKHIV NATIONAL PEDAGOGICAL UNIVERSITY. 42:150-159
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::536fb0ccbd3547570236c3f2898d062c
https://doi.org/10.31376/2410-0897-2020-1-42-150-159
https://doi.org/10.31376/2410-0897-2020-1-42-150-159
Autor:
Volodymyr Vasuliev, Baituma Bissarinov, Assel Mussabekova, Mykhailо Mushtruk, Piotr Popiel, Igor Palamarchuk, Liudmyla Tyshchenko, Yuri Sukhenko, Lyudmila Kolyanovska, Vladislav Sukhenko, Tetyana Semko
Publikováno v:
Optical Fibers and Their Applications 2018.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6487e9e415909f1a379cc7a52ac26d5e
https://doi.org/10.1117/12.2522354
https://doi.org/10.1117/12.2522354