Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nadiia Palianychka"'
Autor:
Iryna Ivanova, Maryna Serdiuk, Vira Malkina, Oksana Tonkha, Oleksandr Tsyz, Anna Shkinder-Barmina, Valentуna Verkholantseva, Nadiia Palianychka, Mikhailo Mushtruk, Tatyana Rozbytska
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The results of researching the fund formation of dry soluble substances, sugars, and titrated acids in cherry fruits of 10 studied varieties under the Southern Steppe Subzone of Ukraine are given. According to the content of biochemical quality indic
Externí odkaz:
https://doaj.org/article/3eee9389a6eb43b0aad4ac88f10994bc
Autor:
Olena Titova, Nadiia Palianychka
Publikováno v:
Humanities science current issues. 3:224-229
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf3002634fa317dd893bf2c26406d9e9
https://doi.org/10.24919/2308-4863/40-3-36
https://doi.org/10.24919/2308-4863/40-3-36
Autor:
Vadym Oleksiienko, Nadiia Palianychka, Vitalii Chervonyi, Inna Zolotukhina, Alexandr Kovalyov, Dmytro Dmytrevskyi, Kyrylo Samoichuk, Dmytro Horielkov, Alina Slashcheva
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (107), Pp 16-24 (2020)
One of the urgent problems in the dairy industry is to reduce power input in the process of dispersing milk fat while ensuring a high degree of homogenization. This problem can be solved through the development and implementation of a virtually unexp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c204a4ac4ad85504699667e386c49451
http://journals.uran.ua/eejet/article/view/213236
http://journals.uran.ua/eejet/article/view/213236
Autor:
Kyrylo Samoichuk, Alexandr Kovalyov, Vadym Oleksiienko, Nadiia Palianychka, Dmytro Dmytrevskyi, Vitalii Chervonyi, Dmytro Horielkov, Inna Zolotukhina, Alina Slashcheva
Publikováno v:
EUREKA: Life Sciences, Iss 5, Pp 51-58 (2020)
The competitiveness improvement of milk products is directly connected with a problem of decreasing energy consumption of the process of milk emulsion dispersion. At creating promising types of energy effective dispersers, a necessary condition is to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcd926cd324fafe02e9b5f1a0efc450f
https://doi.org/10.21303/2504-5695.2020.001436
https://doi.org/10.21303/2504-5695.2020.001436
Autor:
Jarosław Gołębiewski, Szymon Głowacki, Natali Zadosna, Nadiia Palianychka, Taras Hutsol, Oleksandr Kolodii, Yevgen Mykhailov, Valentуna Verkholantseva, T. Nurek, Oleg Kucher, Serhii Kiurchev
Publikováno v:
National Information Processing Institute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8124697749e828e9520d10080fb4db1
https://doi.org/10.22630/sggw.we.9788375839340
https://doi.org/10.22630/sggw.we.9788375839340
Autor:
Anastasiia Tokar, Inna Povorozniuk, Nadiia Zahorko, Valentуna Verkholantseva, Lesia Kravchenko, Vira Tarasenko, Iryna Haidai, Nadiia Palianychka, Liudmyla Matenchuk, Zinaida Kharchenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (94), Pp 55-60 (2018)
We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of canned foods fruits with a high c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::532ac76263ba83aa0e159a580d24b716
https://doi.org/10.15587/1729-4061.2018.140078
https://doi.org/10.15587/1729-4061.2018.140078
Autor:
Iryna Haidai, Nadiia Zahorko, Nadiia Palianychka, Anastasiia Tokar, Vira Tarasenko, Liudmyla Matenchuk, Lesia Kravchenko, Zinaida Kharchenko, Inna Povorozniuk, Valentуna Verkholantseva
Publikováno v:
EUREKA: Life Sciences. 4:56-62
Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c90bd2f633d5afccbc060c468a466780
https://doi.org/10.21303/2504-5695.2018.00678
https://doi.org/10.21303/2504-5695.2018.00678
Autor:
Valentyna Verkholantseva, Igor Palamarchuk, Olena Hryhorenko, Nadiia Palianychka, Sergey Kiurchev
Publikováno v:
Springer Proceedings in Energy ISBN: 9783030138875
Among the classical technologies, which apply elevated temperatures for preserving of grain and cereal products, there are two the most effective ones, currently used all over the world. The indicators are storage of cooled fresh raw materials in adj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3edefbb9556d49c5b5435c2488aba489
https://doi.org/10.1007/978-3-030-13888-2_94
https://doi.org/10.1007/978-3-030-13888-2_94