Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maksym Polumbryk"'
Publikováno v:
Ukrainian Food Journal. 8:70-79
Introduction.The hydrocolloids of plant and animal origin are widely used in food technologies, especially in the meat and dairy products manufacturing. The aim of this study was to investigate the surface morphology of some proteins isolates of plan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ec5c9827ca80d7ec3ee42a095ae5094
https://doi.org/10.24263/2304-974x-2019-8-1-8
https://doi.org/10.24263/2304-974x-2019-8-1-8
Autor:
Victor Kravchenko, Vasyl Pasichnyi, Irina Pachitskaya, Maksym Polumbryk, Chrystyna Omelchenko
Publikováno v:
Journal of Trace Elements in Medicine and Biology. 51:159-163
The present study evaluated influence of boiled sausages consumption fortified with β-CD-I2 on the urinary iodine excretion (UIE) level of volunteers. Median urinary UIE level was increased from 58.02 (24.0–175.4) μg/L to 110.6 (20.5–231.6) μg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4479df7f0971f45c1b2d6a8ff606f2ec
https://doi.org/10.1016/j.jtemb.2018.10.014
https://doi.org/10.1016/j.jtemb.2018.10.014
Autor:
Taisa Honcharenko, Maksym Polumbryk, Liubov Lanzhenko, Yevhenii Kotliar, Andrii Kyshenia, Kateryna Garbazhiy, Oksana Topchiy
Publikováno v:
EUREKA: Life Sciences. 3:41-47
The article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsifica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f07149f533669fd1befafa14e31d7f7
https://doi.org/10.21303/2504-5695.2018.00647
https://doi.org/10.21303/2504-5695.2018.00647
Autor:
Kateryna Garbazhiy, Andrii Kyshenia, Liubov Lanzhenko, Valentina Yasko, Oksana Topchiy, Maksym Polumbryk, Yevhenii Kotliar, Mykola Bogdan, Taisa Honcharenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (93), Pp 32-43 (2018)
Due to the comparative analyses of physicochemical properties and fatty acid composition of vegetable oils, a reasonable choice has been made. Namely, sunflower, pumpkin, flaxseed, and camelina oils have been found optimal for the preparation of blen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b534546a1395418e44ca87a83e283d4e
https://doi.org/10.15587/1729-4061.2018.131971
https://doi.org/10.15587/1729-4061.2018.131971
Autor:
Maksym Polumbryk, Yuriy M Tarashchenko, Ihor A Luzanchuk, Iryna M Andrusyshyna, Victor Kravchenko
Publikováno v:
Biological trace element research. 196(2)
The present study investigated the status of calcium and magnesium as well as essential trace elements including iodine, selenium, copper, iron, and zinc in adults residing in the Zhytomyr region of Ukraine. In addition, the relative risk of goiter o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1dc1304867bc263c88a3895d883c2035
https://pubmed.ncbi.nlm.nih.gov/31691192
https://pubmed.ncbi.nlm.nih.gov/31691192
Publikováno v:
Ukrainian Food Journal. 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b02472b700933140261d513220f635d9
https://doi.org/10.24263/2304-974x-2017-6-1-13
https://doi.org/10.24263/2304-974x-2017-6-1-13