Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Maryna Mardar"'
Autor:
Nataliia Nesterenko, Svitlana Belinska, Iuliia Motuzka, Maryna Mardar, Nadiia Bolila, Natalia Slobodyanyuk, Anastasiia Ivaniuta, Alina Menchynska, Nataliia Holembovska, Valentyna Israelian
Publikováno v:
Potravinarstvo, Vol 16 (2022)
It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation method
Externí odkaz:
https://doaj.org/article/b3a4914891df41ef88b5277feb5a821d
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://doaj.org/article/0be3b70472b64443882398ce417e0e29
Publikováno v:
Technology Audit and Production Reserves, Vol 3, Iss 3(59), Pp 27-33 (2021)
The object of research is the fatty acid composition of the milk-fat base for combined food products of a healthy diet. The biological effectiveness of fats is determined by the ratio of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PU
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a40add83932d1cf70a36d6383cc1ec59
http://journals.uran.ua/tarp/article/view/235246
http://journals.uran.ua/tarp/article/view/235246
Autor:
Saniya Ibraimova, Raushangul Uazhanova, Maryna Mardar, Ayana Serikbaeva, Nataliia Tkachenko, Dmytro Zhygunov
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (108), Pp 6-16 (2020)
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=doi_dedup___::813d175fd791048ff136e273a56f2c0f
https://doi.org/10.15587/1729-4061.2020.219020
https://doi.org/10.15587/1729-4061.2020.219020
Publikováno v:
Technology Audit and Production Reserves, Vol 6, Iss 3(56), Pp 41-46 (2020)
The object of research is the production of a new flavor seasoning of increased nutritional value based on sprouted green buckwheat using the HACCP (Hazard Analysis and Critical Control Points) principles. Research is aimed at drawing up a HACCP plan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39b72d89e85c11fc738ad77d81c98c00
http://journals.uran.ua/tarp/article/view/220051
http://journals.uran.ua/tarp/article/view/220051
Autor:
Ayana Serikbaeva, Bagimkul Tnymbaeva, Maryna Mardar, Nataliіa Tkachenko, Saniya Ibraimova, Raushangul Uazhanova
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11(112), Pp 6-16 (2021)
In order to determine the influence of temperature andtime of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c0e542665cb4dbe6ce5acd6089882d9
https://zenodo.org/record/5413421
https://zenodo.org/record/5413421
Publikováno v:
Business Navigator.
Improving the level and satisfaction of lifestyle is the basis of constructive, high quality and sound economic development of society. In this context, new problems are constantly arising, which are solved through certain areas of knowledge, among w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f77653d106183e9dc76c5bcdc1c56f5
https://doi.org/10.32847/business-navigator.65-1
https://doi.org/10.32847/business-navigator.65-1
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 69-76 (2018)
Quality control of new speltbased grain crispbreads with the addition of plant additives by the biological activity and medicobiological assessment was examined and analyzed. It was found that plant additives (powders from milk thistle, mountain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11c1b2d5b8abd30839a0a4ca9dec827d
http://journals.uran.ua/eejet/article/view/147868
http://journals.uran.ua/eejet/article/view/147868
Publikováno v:
International scientific journal "Internauka". Series: "Economic Sciences".
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d9cf100fe4e05c84f3d08d65e79b44e
https://doi.org/10.25313/2520-2294-2020-8-6237
https://doi.org/10.25313/2520-2294-2020-8-6237
Autor:
Farida Smolnikova, Anatolie Evtushenko, Maryna Mardar, Maksim Rebezov, Lubov Prokhasko, Denis Aptrakhimov, Mars Khayrullin
Publikováno v:
International Journal of Engineering & Technology. 7:1327
This article presents the results of mathematical calculations of nutritive value of macaroni product enriched with composite mixture. While creating the paste there was developed a composite mixture containing high-grade wheat flour, buckwheat and f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72aace27c78978b5d8c6e9d2a51bf3d1
https://doi.org/10.14419/ijet.v7i4.38.27817
https://doi.org/10.14419/ijet.v7i4.38.27817