Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Nataliia Slobodyanyuk"'
Autor:
Olha Kruk, Anatolii Ugnivenko, Tetiana Antoniuk, Oleksandr Kolisnyk, Nataliia Slobodyanyuk, Dmytro Nosevych, Tatyana Naumenko, Mykola Gruntkovskyi
Publikováno v:
Potravinarstvo, Vol 18 (2024)
In Japan, Korea, the USA, and Australia, the area of the “muscle eye” (cross-section of the M. longissimus dorsi during the division of the half-carcass between the 12th and 13th rib into the front and rear parts) is used to assess the quality of
Externí odkaz:
https://doaj.org/article/4576896c33904858848527a97c7d000e
Autor:
Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, Liana Nedorizanyuk, Alla Bovkun, Nataliia Slobodyanyuk, Alina Omelian, Anastasiia Ivaniuta
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Using the antagonistic competitive interaction of the microbiological cultures has become one of the potential and modern ways to improve the quality of dry-cured meat products. These studies aim to substantiate the use of the starter cultures for pr
Externí odkaz:
https://doaj.org/article/6ed9297981554777ab04383bd4f9c700
Autor:
Anastasiia Blahopoluchna, Mikhailo Mushtruk, Nataliia Slobodyanyuk, Nelia Liakhovska, Vladyslav Parakhnenko, Sergiy Udodov, Inna Karpovych, Olena Ochkolyas, Alina Omelian, Gennadiy Rzhevsky
Publikováno v:
Potravinarstvo, Vol 17 (2023)
Raspberry is a perishable berry raw material with a high capacity for mechanical and microbiological damage, and therefore, after harvesting, it is necessary to use appropriate technologies to preserve its quality and extend the storage time. This wo
Externí odkaz:
https://doaj.org/article/a2aa6b5a0f444dfb86eb6d6c1b132d62
Autor:
Mikhailo Mushtruk, Igor Palamarchuk, Vladyslav Palamarchuk, Maxim Gudzenko, Nataliia Slobodyanyuk, Dmitry Zhuravel, Ievgenii Petrychenko, Оksana Pylypchuk
Publikováno v:
Potravinarstvo, Vol 17 (2023)
We have studied the physicochemical composition and functional and technological properties of plant additives – wheat fibre with pumpkin pectin (WFwPP). It was found that introducing the fibre in the recipe of cooked sausages instead of fatty pork
Externí odkaz:
https://doaj.org/article/b6ef2377c2884f41bb4e17dc5acf668c
Autor:
Anatolii Ugnivenko, Andriy Getya, Dmytro Nosevych, Tetiana Antoniuk, Olha Kruk, Nataliia Slobodyanyuk, Anastasiia Ivaniuta, Alina Omelian, Sergii Gryshchenko, Valentyna Israelian
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The impact of age, live weight, and growth rate of the bulls of Ukrainian breeds on the area of “muscle eye” (cross-section of m. longissimus dorsi when the carcass is divided into front and rear between the 12th and 13th ribs) was studied. The c
Externí odkaz:
https://doaj.org/article/608beb45f5294c3ca8594def25b2e588
Autor:
Anatolii Ugnivenko, Dmytro Nosevych, Tatyana Antoniuk, Ivan Chumachenko, Anastasiia Ivaniuta, Nataliia Slobodyanyuk, Yuliya Kryzhova, Tatyana Rozbytska, Mykola Gruntovskyi, Yevheniia Marchyshyna
Publikováno v:
Potravinarstvo, Vol 16 (2022)
Selection in meat cattle herds requires caution due to the manifestation of inbred depression in traits that affect the economics of this livestock industry. This paper analyses the productivity of inbred and outbred bull calves of the Ukrainian meat
Externí odkaz:
https://doaj.org/article/acbc6844f1454a2ca853feb10eeb1edc
Autor:
Nataliia Holembovska, Liudmyla Tyshchenko, Nataliia Slobodyanyuk, Valentyna Israelian, Yuliya Kryzhova, Anastasia Ivaniuta, Оksana Pylypchuk, Alina Menchynska, Oksana Shtonda, Dmytro Nosevych
Publikováno v:
Potravinarstvo, Vol 15, Pp 296-305 (2021)
The expediency of using freshwater fish and aromatic root vegetables in the technology of preserves has been substantiated. Based on the organoleptic analysis, the compatibility of freshwater fish and aromatic vegetables as part of preserves has been
Externí odkaz:
https://doaj.org/article/2125225ba1064059b74c23b2a5ae1cd3
Autor:
Igor Palamarchuk, Oksana Zozulyak, Mikhailo Mushtruk, Ievgenii Petrychenko, Nataliia Slobodyanyuk, Оlexander Domin, Sergiy Udodov, Olena Semenova, Inna Karpovych, Roksolana Blishch
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improv
Externí odkaz:
https://doaj.org/article/52a86dd43b614893a5715514a9d390f6
Publikováno v:
International Journal of Environmental Studies. 80:291-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49186e108bdcf993b2086a60a5d0aace
https://doi.org/10.1080/00207233.2022.2157630
https://doi.org/10.1080/00207233.2022.2157630