Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Maxim Gudzenko"'
Autor:
Mikhailo Mushtruk, Igor Palamarchuk, Vladyslav Palamarchuk, Maxim Gudzenko, Nataliia Slobodyanyuk, Dmitry Zhuravel, Ievgenii Petrychenko, Оksana Pylypchuk
Publikováno v:
Potravinarstvo, Vol 17 (2023)
We have studied the physicochemical composition and functional and technological properties of plant additives – wheat fibre with pumpkin pectin (WFwPP). It was found that introducing the fibre in the recipe of cooked sausages instead of fatty pork
Externí odkaz:
https://doaj.org/article/b6ef2377c2884f41bb4e17dc5acf668c
Autor:
Tatiana Kos, Inha Kuznietsova, Tamila Sheiko, Liubomyr Khomichak, Larysa Bal-Prylypko, Volodymyr Vasyliv, Maxim Gudzenko, Mykola Nikolaenko, Mykola Bondar, Irina Haidai
Publikováno v:
Potravinarstvo, Vol 15, Pp 901-916 (2021)
The article considers an improved method for determining the content of magnesium carbonate in the carbonate rock. An adjusted method for determining the content of magnesium carbonate was included in the complete establishment of chemical analysis o
Externí odkaz:
https://doaj.org/article/65bc5c9a1fe543b983c26a18dca06921
Autor:
Marija Zheplinska, Mikhailo Mushtruk, Volodymyr Vasyliv, Viktor Sarana, Maxim Gudzenko, Natalia Slobodyanyuk, Anatolii Kuts, Serhii Tkachenko, Roman Mukoid
Publikováno v:
Potravinarstvo, Vol 15, Pp 18-25 (2021)
In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of exte
Externí odkaz:
https://doaj.org/article/d8d0855019e14b06b1ac73885c603e6f
Autor:
Mikhailo Mushtruk, Maxim Gudzenko, Igor Palamarchuk, Volodymyr Vasyliv, Natalia Slobodyanyuk, Anatolii Kuts, Oksana Nychyk, Oksana Salavor, Anatolii Bober
Publikováno v:
Potravinarstvo, Vol 14, Pp 937-944 (2020)
The extrusion process of oil-containing raw materials using a twin-screw extruder is becoming increasingly common in food technology. The problem of high energy costs for the implementation of this process is solved by reducing the resistance of the
Externí odkaz:
https://doaj.org/article/223122a5b55a45188a7971d76e84a9ec
Publikováno v:
Lecture Notes in Mechanical Engineering ISBN: 9783031327735
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7c90fc0b6aa7140f66a7accaf2919bb
https://doi.org/10.1007/978-3-031-32774-2_16
https://doi.org/10.1007/978-3-031-32774-2_16
Autor:
Mykola Bondar, Tatiana Kos, Inha Kuznietsova, Liubomyr Khomichak, Tamila Sheiko, Irina Haidai, Mykola Nikolaenko, Volodymyr Vasyliv, Maxim Gudzenko, Larysa Bal-Prylypko
Publikováno v:
Potravinarstvo, Vol 15, Pp 901-916 (2021)
The article considers an improved method for determining the content of magnesium carbonate in the carbonate rock. An adjusted method for determining the content of magnesium carbonate was included in the complete establishment of chemical analysis o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::046eaaec7e84e39d011bb8ebcacd4034
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1620
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1620
Autor:
Anatolii Bober, Oksana Salavor, Mikhailo Mushtruk, Anatolii Kuts, Igor Palamarchuk, Maxim Gudzenko, Oksana Nychyk, Volodymyr Vasyliv, Natalia Slobodyanyuk
Publikováno v:
Potravinarstvo, Vol 14, Pp 937-944 (2020)
The extrusion process of oil-containing raw materials using a twin-screw extruder is becoming increasingly common in food technology. The problem of high energy costs for the implementation of this process is solved by reducing the resistance of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d19f294bfe82bfb755ad5f52608dbf10
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1436
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1436
Publikováno v:
Lecture Notes in Mechanical Engineering ISBN: 9783030778224
Transformation of various plant origin products with the use of heat and mass processes is one of the most common processes in the food industry. The problem of removing solid particles of inhomogeneous liquid systems outside the zone of intensive ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92c094b3561dc27902a31030dcb247ec
https://doi.org/10.1007/978-3-030-77823-1_28
https://doi.org/10.1007/978-3-030-77823-1_28