Výsledky vyhledávání - "Nataliia Bozhko"

Akademický článek

The quality characteristics of sausage prepared from different ratios of fish and duck meat

Autor: Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi

Publikováno v: Potravinarstvo, Vol 15, Pp 26-32 (2021)

The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing

Externí odkaz: https://doaj.org/article/b7587380b6ed4a01afea3d37e09e74e7

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Akademický článek

Analysis of the possibility of fish and meat raw materials combination in products

Autor: Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yuliiа Matsuk

Publikováno v: Potravinarstvo, Vol 14, Pp 647-655 (2020)

Aspects for the use of regional raw materials in ground food technology require further study of functional and technological properties to be able to predict them depending on the chemical composition of raw materials and processing methods. The aim

Externí odkaz: https://doaj.org/article/a2b84063870f420d8afdf2ae1c9ca5a9

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Akademický článek

Effects of Compound Polysaccharides Derived from Astragalus and Glycyrrhiza on Growth Performance, Meat Quality and Antioxidant Function of Broilers Based on Serum Metabolomics and Cecal Microbiota

Autor: Yingying Qiao, Yongpeng Guo, Wei Zhang, Weibing Guo, Kyselov Oleksandr, Nataliia Bozhko, Zhixiang Wang, Changzhong Liu

Publikováno v: Antioxidants, Vol 11, Iss 10, p 1872 (2022)

This study aimed to evaluate the effects of dietary supplementation of compound polysaccharides derived from Astragalus and Glycyrrhiza on growth performance, meat quality, antioxidant function, cecal microbiota and serum metabolomics of broilers. A

Externí odkaz: https://doaj.org/article/be39de4b56714657952a4cfafb50de05

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Preparation of Students of Engineering and Pedagogical Specialties for the Development and Implementation of Interdisciplinary Didactic Projects Using IT-Technologies

Autor: Olena Kovalenko, Juergen Koeberlein-Kerler, Nataliia Briukhanova, Nataliia Korolova, Nataliia Bozhko, Olha Lytvyn

Publikováno v: Lecture Notes in Networks and Systems ISBN: 9783031261893

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cd0bfccba1ffafe960bc452167bb246c
https://doi.org/10.1007/978-3-031-26190-9_31

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Determining the medical and biological safety of meat-containing polycomponent products based on regional raw materials

Autor: Vasyl Pasichnyi, Vasyl Tischenko, Nataliia Bozhko, Andrii Marynin, Oksana Moskaluyk, Alina Geredchuk

Робота присвячена медико-біологічним дослідженням напівфабрикату м’ясомісткого і м’ясомісткої напівкопченої ковбаси на піддослідни

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a39fd57ab8d2c5592b2de8cd33aff46
https://zenodo.org/record/7528876

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Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Autor: Nataliia Bozhko, Vasyl Pasichnyi, Vasyl Tischenko, Andrii Marynin, Yevgeniia Shubina, Igor Strashynskyi

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11(112), Pp 58-65 (2021)

Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d5add92e3fccd82a572bc624b5d7357
http://journals.uran.ua/eejet/article/view/237806

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Development of meat-containing breads with hemp seed flour and turkey meat of mechanical crumbing

Autor: Vasyl Pasichnyi, Igor Strashynskyi, Nataliia Bozhko, Vasyl Tischenko, Andriy Marynin, Yevgenia Shubina

Publikováno v: EUREKA: Life Sciences, Iss 4, Pp 34-42 (2021)

The work is devoted to the development of meat-containing breads with a combination of turkey MCPM (mechanically crumbed poultry meat) and hemp flour with further study of functional-technological and sensory characteristics and the study of nutritio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb99da9ae32575884768d7b5c1e55cf3
http://journal.eu-jr.eu/life/article/view/1977

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