Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Nina Osokina"'
Autor:
Nina Osokina, Olena Herasymchuk, Kateryna Kostetska, Hryhorii Podpriatov, Volodymyr Piddubnyi
Publikováno v:
Наукові горизонти, Vol 27, Iss 4, Pp 35-49 (2024)
Blackcurrant is a multivitamin crop with high dietary and medicinal properties and is a source of exceptionally valuable raw materials for juice production, but its extraction is complicated by its chemical composition. The endocarp of blackcurrant f
Externí odkaz:
https://doaj.org/article/24c028a158d042a981461afe1a853343
Autor:
Nina Osokina, Kateryna Kostetska, Olena Herasymchuk, Hryhorii Podpriatov, Volodymyr Piddubnyi
Publikováno v:
Наукові горизонти, Vol 27, Iss 3, Pp 64-72 (2024)
Since spelt grain is one of the most promising non-conventional types of plant material for healthy food products, it is important to investigate environmentally friendly technologies for post-harvest processing of this crop. The purpose of this stud
Externí odkaz:
https://doaj.org/article/d45f5c01f5b24dc29a306f500d8809e1
Publikováno v:
Наукові горизонти, Vol 25, Iss 3, Pp 55-67 (2022)
Black currant is a multivitamin crop with high dietary and medicinal properties and is a source of exceptionally valuable raw materials for juice production. The essence of the problem of this paper is the scientific substantiation of ways and method
Externí odkaz:
https://doaj.org/article/5fded72d27194469a7621b506fcf4702
Autor:
Ludmila Pusik, Kristina Belinska, Nina Osokina, Hryhorii Podpriatov, Nataliy Falendysh, Kateryna Kostetska, Olena Herasymchuk, Hennadii Tkachenko, Inna Bobel
Publikováno v:
ScienceRise, Iss 2, Pp 31-39 (2021)
Object of research: frozen fruits of black currant varieties Bilorus Sweet, Minai Shmyrev. Investigated problem: substantiation of the influence of the method, the duration of freezing on changes in the structure of black currant fruits of different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7745fe29bea7bdac265fbf993860f9f
https://doi.org/10.21303/2313-8416.2021.001811
https://doi.org/10.21303/2313-8416.2021.001811
Autor:
Nina Osokina, Vitalii Liubych, Volodymyr Novikov, Ivan Leshchenko, Vasyl Petrenko, Svitlana Khomenko, Viktor Zorunko, Oleksandr Balabak, Valentyn Moskalets, Tatiana Moskalets
Publikováno v:
EUREKA: Life Sciences, Iss 6, Pp 47-57 (2020)
Wheat spelt is a promising crop. A high food value and high-quality biochemical composition of grains make wheat spelt favorably remarkable for groats production. Preservation of the food value is an important task of food production, but regimes of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67ff479a615b0ca4662c106cbec53a23
https://doi.org/10.21303/2504-5695.2020.001533
https://doi.org/10.21303/2504-5695.2020.001533
Autor:
Olena Herasymchuk, Nina Osokina, Nataliy Falendysh, Kristina Belinska, Kateryna Kostetska, Hennadii Tkachenko, Inna Bobel, Ludmila Pusik, Hryhorii Podpriatov
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (110), Pp 33-40 (2021)
The process of ice formation in the pericarp of black currant depends on the pomological variety, the degree of ripeness of the fruit, and the method of freezing. During the slow and fast freezing of black currant, four ranges of fruit cooling temper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b55a11a4b303b575f90abe9726296e7
https://zenodo.org/record/4770240
https://zenodo.org/record/4770240
Autor:
Oleksandr Balabak, Viktor Zorunko, Vasyl Petrenko, Tatiana Moskalets, Valentyn Moskalets, Vitalii Liubych, Ivan Leshchenko, Nina Osokina, Novikov Volodymyr, Svitlana Khomenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (108), Pp 17-26 (2020)
The effect of water-heat treatment and time of electromagnetic irradiation on the yield and quality of flattened wholegrain cereal from emmer wheat is investigated. A comparative analysis of cereal yield and cooking time at different moisture content
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15c1602ee0a7bc06530f81ead10078d6
https://zenodo.org/record/4876487
https://zenodo.org/record/4876487
Autor:
Olenа Hryhorenko, Larysa Novak, Tetiana Pushkarova-Bezdil, Ludmila Pusik, Volodumur Pusik, Nina Osokina, Olesia Priss, Vitalii Liubych, Valentуna Verkholantseva
Publikováno v:
EUREKA: Life Sciences. 2:41-46
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0dd496d617a41fad9672fbfe0bfd251
https://doi.org/10.21303/2504-5695.2018.00601
https://doi.org/10.21303/2504-5695.2018.00601
Autor:
Olenа Hryhorenko, Volodumur Pusik, Vitalii Liubych, Ludmila Pusik, Olesia Priss, Larysa Novak, Valentуna Verkholantseva, Tetiana Pushkarova-Bezdil, Nina Osokina
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 39-47 (2018)
The technology of making dough from spelt flour differs from that known for flour of soft wheat in which starch grains are firmly bound to the protein matrix. It has been established that the content of protein in spelt grain varied from 15.0 % to 22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dbb01aedfeeb6967c93d4261365b676a
https://doi.org/10.15587/1729-4061.2018.126372
https://doi.org/10.15587/1729-4061.2018.126372
Autor:
Kateryna Kostetska, Valentуna Verkholantseva, Nadiya Palyanichka, Olesia Priss, Nina Osokina, Helena Gerasymchuk, Valeriia Voziian, Dmytrо Stepanenko, Valentina Zhukova, Lyubov Telezhenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 4:16-22
Spice, aromatic, volatile-oil-bearing plants are rich in essential aromatic oils, vitamins, minerals that give phytoncidic, prophylactic, therapeutic, functional properties to products, improve food taste and digestibility. To prepare plant powder, i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9bc388df69efa0d03dac1e056d45b30
https://doi.org/10.15587/1729-4061.2017.108900
https://doi.org/10.15587/1729-4061.2017.108900