Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Maryna Yancheva"'
Autor:
Larysa Bal-Prylypko, Maryna Yancheva, Mariia Paska, Maxim Ryabovol, Mykola Nikolaenko, Valentyna Israelian, Oksana Pylypchuk, Nina Tverezovska, Yurii Kushnir, Maryna Nazarenko
Publikováno v:
Potravinarstvo, Vol 16 (2022)
One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacemen
Externí odkaz:
https://doaj.org/article/b1b9565aac5b4af1837cb3c640453648
Autor:
Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Oksana Savinok, Lyudmila Yakovets, Tetiana Zhelievа, Oksana Skoromna, Larysa Sushko, Alla Kainash, Nataliia Tytarenko
The object of this study is a production technique of meat chopped semi-finished products with the addition of dried semi-finished product based on Jerusalem artichoke and zucchini. The production technique of meat chopped semi-finished products with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c282b2f29cf10ddddf00fc8ddfca76f
https://zenodo.org/record/7919812
https://zenodo.org/record/7919812
Publikováno v:
EUREKA: Life Sciences, Iss 4, Pp 20-26 (2020)
There have been conducted probation studies of an improved uninterrupted pasteurization set “tube in tube” that allowed to provide modern market needs of consumers in getting high-quality food products that must undergo pasteurization stages at t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::31a39d13b22b0a585a29bb9213fcf036
http://journal.eu-jr.eu/life/article/view/1370
http://journal.eu-jr.eu/life/article/view/1370
Autor:
Andrii Zahorulko, Aleksey Zagorulko, Maryna Yancheva, Maksym Serik, Sergei Sabadash, Marina Savchenko-Pererva
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (97), Pp 17-22 (2019)
Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (97) (2019): Technology and Equipment of Food Production; 17-22
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (97) (2019): Технологии и оборудование пищевых производств; 17-22
Східно-Європейський журнал передових технологій; Том 1, № 11 (97) (2019): Технології та обладнання харчових виробництв; 17-22
Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (97) (2019): Technology and Equipment of Food Production; 17-22
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (97) (2019): Технологии и оборудование пищевых производств; 17-22
Східно-Європейський журнал передових технологій; Том 1, № 11 (97) (2019): Технології та обладнання харчових виробництв; 17-22
The daily increasing demand for meat products with original taste properties causes the need to improve processing of meat raw material. This applies not only to the technology of preparation of raw material, for example its preliminary keeping in va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b115aed6557f3548a57c9477de80cf6
https://doi.org/10.15587/1729-4061.2019.154950
https://doi.org/10.15587/1729-4061.2019.154950
Autor:
Andrii Zahorulko, Mariana Sashnova, Aleksey Zagorulko, Nina Budnyk, Maryna Yancheva, Olena Dromenko, Lyudmila Polozhyshnikova, Kateryna Petrova
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (106), Pp 70-75 (2020)
The result of improving the pasteurizer is a 6-fold decrease in the specific metal consumption by the device, in comparison with the basic design (26kg/m2versus 160kg/m2). The duration of heating and pasteurization of drinking milk at a temperature o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2818e86d78c297f1193f6f41cc970374
https://zenodo.org/record/4012060
https://zenodo.org/record/4012060
Autor:
Maksym Serik, Andrii Zahorulko, Marina Savchenko-Pererva, Sergei Sabadash, Maryna Yancheva, Aleksey Zagorulko
The improvement of existent technological processes of making meat culinary products and development of the correspondent principally new resource-effective equipment is an urgent task. There was probated the developed apparatus of the low-temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c610b559c1a8866831f795fbe38e2534
https://zenodo.org/record/3635833
https://zenodo.org/record/3635833