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Akademický článek

WHEAT ARABINOXYLANS: STRUCTURE, EXTRACTION AND CHARACTERISTICS

Autor: L. V. KAPRELYANTS, L. G. POZHITKOVA, T. A. VELICHKO, O. A. BILYK

Publikováno v: Zernovì Produkti ì Kombìkorma, Vol 19, Iss 2, Pp 16-26 (2019)

Wheat bran is a by-product of conventional milling and is commercially available in large quantities. Beside its high content of dietary fibre it contains proteins, minerals as well as vitamins and others biologically active components. In recent yea

Externí odkaz: https://doaj.org/article/b546278eba6c478381b81b1e222e9132

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Akademický článek

Changes in the quality of sour milk curds with candied fruit and dry licorice root during storage

Autor: V. O. Nagovska, O. Ya. Bilyk, N. B. Slyvka, O. R. Mykhaylytska

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 99, Pp 116-120 (2023)

In recent years, there has been a scientific interest in healthy nutrition, namely the development and consumption of products. which have a beneficial effect on the human body and can reduce the risk of various diseases. The work aimed to investigat

Externí odkaz: https://doaj.org/article/803d0cdfdddc4932bdc855d50c473e2f

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Akademický článek

Research of quality indicators of parfe ice cream with vegetable fillers

Autor: N. B. Slyvka, O. Ya. Bilyk, G. V. Dronyk, V. O. Nagovska

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 23, Iss 96, Pp 76-81 (2021)

The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The sele

Externí odkaz: https://doaj.org/article/a8edbb08ad0d45d1af3656b9abed54d2

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Akademický článek

Development of ice cream recipe with dates processing products

Autor: O. Ya. Bilyk, N. B. Slyvka, V. O. Nagovska, O. R. Mykhaylytska

The trend of healthy eating determines several areas of modern consumer trends: the Ukrainian buyer pays more attention to the naturalness of ice cream and more carefully analyzes the ingredient composition of the product. More popular is ice cream,

Externí odkaz: https://doaj.org/article/8ec17ecd8e3c4674bff0615b81383892

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Akademický článek

Improvement of technology of melt butter with turmeric

Autor: D. S. Lyhovid, N. B. Slyvka, O. Ya. Bilyk, I. V. Skulska

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 66-70 (2020)

The aim of the work was to improve the technology of melt butter with turmeric and to study the quality indicators of the finished product. The experiments were conducted in the laboratory of the Department of Milk and Dairy Products Technology of St

Externí odkaz: https://doaj.org/article/5058dbed9c1a44e59ae62ab31335b3e4

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Akademický článek

Spread technology with pine nuts meal development

Autor: V. O. Nagovska, N. B. Slyvka, Yu. R. Hachak, O. R. Mykhaylytska, O. Ya. Bilyk

The article describes the possibility of using vegetable raw materials such as pine nuts meal as a protein-vitamin complex in spread technology. Pine nuts are rich with essential amino acids, mono- and polyunsaturated fatty acids, polysaccharides and

Externí odkaz: https://doaj.org/article/8b703a1283f64788a015ad6ce8fe4318

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Akademický článek

Improvement of technology of curd products with succade from pumpkin

Autor: N. B. Slyvka, O. Ya. Bilyk, O. R. Mikhailytska, V. O. Nagovska

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 92, Pp 47-52 (2019)

The purpose of the work was to improve the technology of multicomponent milk and protein products – curd products with functional and technological components – pumpkin succades, the use of which will allow to increase the biological value and st

Externí odkaz: https://doaj.org/article/04e0da7b4a0f4ef4b6df6b086780dd2b

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Development of the technology of fermented milk drink with goji berries

Autor: V. O. Nagovska, O. Ya. Bilyk, N. B. Slyvka

Publikováno v: Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 24:65-71

Fermented milk products are popular and have a positive effect on human health due to probiotics. According to statistical studies, yogurt is consumed the most. The work aims to develop the technology of yogurt drinks using goji berries and honey in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cfbc38c894bd2646c41a4a7e400ed22f
https://doi.org/10.32718/nvlvet-f9711

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Akademický článek

Influence of cadmium loading on the state of the antioxidant system in the organism of bulls

Autor: B. V. Gutyj, S. D. Mursjka, D. F. Hufrij, I. I. Hariv, N. D. Levkivska, N. V. Nazaruk, M. B. Haydyuk, O. B. Priyma, O. Y. Bilyk, Z. A. Guta

Publikováno v: Vìsnik Dnìpropetrovsʹkogo Unìversitetu: Serìâ Bìologìâ, Ekologìâ, Vol 24, Iss 1, Pp 96-102 (2016)

This article presents the results of research on the influence of cadmium loading on the state level of enzymatic and non-enzymatic antioxidant links of the antioxidant defense system of the organisms of young cattle, such as the activity of catalase

Externí odkaz: https://doaj.org/article/83c65860d8c94e86b6edc592115d62a7

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