Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Myroslav Kryvoruchko"'
Autor:
Serhii Neilenko, Myroslav Kryvoruchko
Publikováno v:
Ресторанний і готельний консалтинг: Інновації, Vol 2, Iss 2, Pp 239-247 (2019)
The purpose of the article. During developing technological processes for the production of grain smoothies, it is necessary to determine how the organoleptic and related structural and mechanical properties change during storage using structure-form
Externí odkaz:
https://doaj.org/article/ca47624ac6d344e1a46a2343fbcd0026
Autor:
Oksana Dzyundzya, Artem Antonenko, Tеtіana Brovenko, Galina Tolok, Myroslav Kryvoruchko, Tetiiana Bozhko, Dmytro Antiushko, Svitlana Vezhlivtseva, Tetiana Lebedenko, Nataliia Kovalenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 5:48-54
Climate change and lower yields require maximum utilization of natural resources. In order to reduce the loss of valuable raw materials, it is relevant to substantiate craft innovative technologies involving local raw materials with maximum resource
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0b3c9a358f5583fe1be1ce1fe3e7742
https://doi.org/10.15587/1729-4061.2022.265201
https://doi.org/10.15587/1729-4061.2022.265201
Autor:
Nikolay Kushevskiy, Nina Merezhko, Viktor Osyka, Volodimir Pavlenko, Alla Didyk, Olena Dombrovska, Eugen Kalinsky, Myroslav Kryvoruchko, Roman Chepok, Olena Shkvorets
Publikováno v:
International Journal of Clothing Science and Technology. 34:615-629
PurposeThe purpose of the work is development a novel of hydro-vibration technology for the formation of hats from fabrics, which will expand the functionalities of application of various fabrics.Design/methodology/approachThe work is based on a nove
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::832632f3a4d54baceb2ebdc873db4fe8
https://doi.org/10.1108/ijcst-09-2021-0127
https://doi.org/10.1108/ijcst-09-2021-0127
Autor:
Myroslav Kryvoruchko, Serhii Neilenko
Publikováno v:
Ресторанний і готельний консалтинг: Інновації, Vol 2, Iss 2, Pp 239-247 (2019)
The purpose of the article. During developing technological processes for the production of grain smoothies, it is necessary to determine how the organoleptic and related structural and mechanical properties change during storage using structure-form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d96b65201aa19274b1d1b05b1b06b948
https://doi.org/10.31866/2616-7468.2.2.2019.188207
https://doi.org/10.31866/2616-7468.2.2.2019.188207
Autor:
Irina Ryapolova, Tetiana Brovenko, Valentyna Burak, Myroslav Kryvoruchko, Oksana Dzyundzya, Artem Antonenko, Natalya Novikova, Galina Tolok, Alexander Averchev
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 5:14-20
Results of the research into development of the advanced technological and technical solutions for the processing of eggplants are reported. The proposed technology resolves the task on the rational use of eggplants. Owing to the infrared drying, a q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47cdd4ad51e0c7d00e413582b8440305
https://doi.org/10.15587/1729-4061.2018.143407
https://doi.org/10.15587/1729-4061.2018.143407
Autor:
Galina Tolok, Myroslav Kryvoruchko, Tеtіana Brovenko, Valentyna Burak, Oksana Dzyundzya, Artem Antonenko, Irina Ryapolova, Natalya Novikova, Alexander Averchev
Publikováno v:
EUREKA: Life Sciences. 5:22-29
The aim of the article is to study and to generalize technological properties of eggplant powder, produced by infrared drying at temperatures 50-60 ºС. The results of the conducted complex of studies reflect main technological and consumption prope
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74380004929b0463f1f4934ac018d616
https://doi.org/10.21303/2504-5695.2018.00723
https://doi.org/10.21303/2504-5695.2018.00723
Autor:
Vitalii Mihailik, Oksana Dzyundzya, Galina Tolok, Artem Antonenko, Valentyna Burak, Mariya Shinkaruk, Іrina Ryapolova, Tеtіana Brovenko, Nadiia Voievoda, Myroslav Kryvoruchko
The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, worki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::901a65fb0063c941e39cc0b84232348d
https://zenodo.org/record/3641452
https://zenodo.org/record/3641452
Autor:
Oksana Dzyundzya, Valentyna Burak, Irina Ryapolova, Nadiia Voievoda, Mariya Shinkaruk, Artem Antonenko, Tetiana Brovenko, Galina Tolok, Myroslav Kryvoruchko, Vitalii Mihailik
Publikováno v:
BASE-Bielefeld Academic Search Engine
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (100), Pp 56-63 (2019)
The Lens
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (100), Pp 56-63 (2019)
The Lens
Results of the study of functional properties of partially prepared liver pate masses with partial replacement of beef liver with edible eggplant powder (3 %, 5 %, 7 %) were presented. Structural and mechanical characteristics of liver pate masses pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::605c6f0626f84bacdb914f3b8a13d6de
https://zenodo.org/record/3464860
https://zenodo.org/record/3464860