CHANGES IN CONSUMER PROPERTIES OF NEW GRAIN CRISPBREADS BASED ON SPELT DURING STORAGE

Autor: Mardar, Maryna, Znachek, Rafaela, Macari, Artur

Publikováno v: Journal of Engineering Science (Chişinău), Vol XXVI, Iss 1, Pp 96-105 (2019)

The changes that occur with the organoleptic, physicochemical, and microbiological performance of new grain crispbreads based on spelt with the inclusion of enriching supplements in the process of storage. Types of packing, which are used for packing

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::197ab084274228f3c16e89f57abaa87a
https://jes.utm.md/wp-content/uploads/sites/20/2019/05/JES-2019-1_96-105.pdf

Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality

Autor: Ibraimova, Saniya, Uazhanova, Raushangul, Mardar, Maryna, Serikbaeva, Ayana, Tkachenko, Nataliia, Zhygunov, Dmytro

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Технології та обладнання харчових виробництв; 6-16
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Технологии и оборудование пищевых производств; 6-16
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Technology and Equipment of Food Production; 6-16

In order to determine the influence of juniper fruits (Juniperus communis L) on the formation of bread quality, the optimization of the component composition of a new product with increased nutritional value was carried out. To optimize the recipe co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::14caafad08a53f622f9ada031f8c077e
http://journals.uran.ua/eejet/article/view/219020

APPLICATION OF HACCP PRINCIPLES FOR QUALITY AND SAFETY IN THE DEVELOPMENT OF GRAIN PRODUCTS OF WELNESS PURPOSE.

Autor: Mardar, Maryna Romikovna¹ marina_mardar@mail.ru, Ustenko, Inna Andreevna¹, Macari, Artur Vladimir², Znachek, Rafaela Rafaelovna¹

Publikováno v: Annals: Food Science & Technology. 2017, Vol. 18 Issue 2, p138-144. 7p.

Development of Wellness Grain Bread

Autor: MARDAR, Maryna, ZNACHEK, Rafaela

Publikováno v: Volume: 1, Issue: 5 72-76
Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi

The goal of the research was to develop new wellness spelt-based grain bread with the inclusion of vegetable additives (powders of milk thistle, ashberry, rosehip and green tea extract). On the basis of marketing research and methodology of deploymen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::c97f89e26d8e08869114f75b2d866218
https://dergipark.org.tr/tr/pub/uazimder/issue/51011/665817

MODELING OF FATTY ACID COMPOSITION OF COMBINED FOOD PRODUCTS.

Autor: Kopiiko, Alina, Tkachenko, Nataliіa, Mardar, Maryna, Honcharov, Denys

Publikováno v: Technology Audit & Production Reserves; 2021, Vol. 3 Issue 3, p27-33, 7p