Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Nadya Dzyuba"'
Publikováno v:
Innovative Biosystems and Bioengineering, Vol 5, Iss 1 (2021)
Проблематика. Важливою проблемою сучасного суспільства є забезпечення населення продуктами харчування, що гарантують поліпшення житт
Externí odkaz:
https://doaj.org/article/b45b9457bb2b47338c353f7e80b04050
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 1 (2020)
Based on the principles of food combinatorics using the methods of mathematical and computer simulation, formulations of polycomponent drinks based on dairy and vegetable raw materials were developed. The drinks were cow's milk, bananas, spinach and
Externí odkaz:
https://doaj.org/article/f1f52633ef3f4c19bb061c20753f3812
Autor:
Nadya Dzyuba, Mariia Oliinyk, Iryna Kalugina, Svitlana Poplavska, Yevhenii Bortnykov, Svitlana Zakharova
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 2:74-82
There is an interest in sweet dishes such as aerated desserts, which are gaining popularity among consumers. Raw materials of plant origin, used in the technology of aerated products, are intended mainly to improve their quality characteristics. Espe
Publikováno v:
Innovative Biosystems and Bioengineering. 5:47-60
Background. An important problem of modern society is to provide the population with food products that guarantee a higher standard of living and health. The field of HoReCa (hotel and restaurant business) does not sell enough healthy food products,
Publikováno v:
Technology Audit and Production Reserves, Vol 6, Iss 3(56), Pp 6-12 (2020)
The object of research is a composition of aerated dessert with a balanced nutritional composition for nutrition of people suffering from hypolactasia.The article describes the mathematical and computer design to obtain recipe compositions of dessert
Publikováno v:
FOOD RESOURCES. 8:102-113
Autor:
Nadya Dzyuba, Svitlana Poplavska, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatiana Kolisnichenko, Katerina Sefikhanova, Anna Novik, Tatyana Sutkovich
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (101) (2019): Technology and Equipment of Food Production; 56-65
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (101) (2019): Технологии и оборудование пищевых производств; 56-65
Східно-Європейський журнал передових технологій; Том 5, № 11 (101) (2019): Технології та обладнання харчових виробництв; 56-65
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (101), Pp 56-65 (2019)
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (101) (2019): Технологии и оборудование пищевых производств; 56-65
Східно-Європейський журнал передових технологій; Том 5, № 11 (101) (2019): Технології та обладнання харчових виробництв; 56-65
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (101), Pp 56-65 (2019)
We have determined parameters for an amino acid SCORE of the protein system, which consisted of solutions with different concentrations of collagen hydrolysate in whey (2 %, 4 % and 6 %). It has been shown that all solutions have a balanced content o
Autor:
Nadya Dzyuba, Daria Sirotsinska
Publikováno v:
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :75-85
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (99), Pp 60-69 (2019)
The formulations of extruded products based on sweet corn grain, bare-grain barley, carrot root crops, and licorice root and collagen hydrolysate have been developed. We determined physical-and-chemical parameters (wettability, digestibility, and mic
Publikováno v:
EUREKA: Life Sciences. 3:35-40
The recipes of extruded products, namely corn sticks “Kukurudzianka” and “Kukurudzianka+” based on sugar corn grain with the increased content of vitamins and protein were developed. The recipe of extruded grain products was optimized using a