Improved method of brewing peanut mouth with blending fruit drink of a high degree of readiness

Autor: Zahorulko, Andrii, Zagorulko, Aleksey, Mikhaylov, Valeriy, Rudska, Nina, Dmytrevskyi, Dmytro, Ibaiev, Eldar, Tytarenko, Nataliia

Publikováno v: EUREKA: Life Sciences. :33-39

The method of production of peanut paste with blended fruit and vegetable semi-finished products of high degree of readiness based on Jerusalem artichoke and cranberry obtained under conditions of low-temperature concentration has been improved. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a0cd38b4de1576ca28452fbea0ae68b
https://doi.org/10.21303/2504-5695.2023.002784

Розробка технологічних способів приготування кулінарних страв з використанням овочевих концентратів

Autor: Mikhaylov, Valeriy, Mayak, Olga, Shevchenko, Andrey, Prasol, Svitlana

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Технології та обладнання харчових виробництв; 45-51
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Технологии и оборудование пищевых производств; 45-51
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (108) (2020): Technology and Equipment of Food Production; 45-51

It is known that the vegetable concentrates' composition includes dietary fibers, micro-elements, color-forming substances, which can be successfully used as a substitute for the main substance in a formulation. This paper reports the development of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::914544ecd702458b6592d987f5844eed
http://journals.uran.ua/eejet/article/view/218482

Исследование комплекса БАВ хлорофиллсодержащих овощей и разработка оздоровительных нанопродуктов методом глубокой переработки

Autor: Pavlyuk, Raisa, Pogarska, Viktoriya, Mikhaylov, Valeriy, Bessarab, Olexandr, Radchenko, Ludmila, Pogarskiy, Aleksey, Telenkov, Oleksandr, Radchenko, Anna

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 2, № 11 (92) (2018): Technology and Equipment of Food Production; 48-56
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (92) (2018): Технологии и оборудование пищевых производств; 48-56
Східно-Європейський журнал передових технологій; Том 2, № 11 (92) (2018): Технології та обладнання харчових виробництв; 48-56

The BAS complex was determined in chlorophyll-containing vegetables (broccoli, spinach, Brussels sprouts, green beans). Presence of the BAS complex (chlorophyll, phenolic compounds, L-ascorbic acid, β-carotene) in 100 grams of fresh CCV in a quantit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::3ac0b70c6d33b8c8ea78c5b78749bf11
http://journals.uran.ua/eejet/article/view/127158

Experience of development gamma-spectrometric methods to measure uranium-containing materials.

Autor: Kutniy, Dmytro, Mikhaylov, Valeriy, Telegin, Yuriy

Publikováno v: Proceedings of the Institute of Nuclear Materials Management Annual Meeting; 2010, p1-7, 7p, 1 Chart