Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Oleksandra Varankina"'
Autor:
Anna Belinska, Olga Bliznjuk, Olena Shcherbak, Nataliia Masalitina, Liliia Myronenko, Oleksandra Varankina, Serhii Samoilenko, Viktoriia Borovkova, Natalya Kibenko, Valentina Timchenko
This work research object was fat systems interesterification biotechnology using the Lipozyme TL IM immobilized enzyme preparation. The problem of enzyme preparation activation by moistening with sodium bicarbonate aqueous solution with 7.4 ... 7.7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e783c4009277156f879ab0a8d43bcd7
https://zenodo.org/record/7528562
https://zenodo.org/record/7528562
Autor:
Iryna Bielykh, Serhii Samoilenko, Oksana Zviahintseva, Sergiy Bochkarev, Oleksandra Varankina
Publikováno v:
Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 5, Iss 3(43), Pp 33-36 (2018)
The object of research is the technological characteristics of the protein-fat mixture of increased nutritional value, depending on the addition of vegetable oil as a component. The protein-fat mixture is a mixture of dried, crushed flax seeds – 60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80f0d39cb5b3a5b7541bcc20d8ce1961
http://journals.uran.ua/tarp/article/view/146122
http://journals.uran.ua/tarp/article/view/146122
Autor:
Igor Petik, Anna Belinska, Oleksandra Varankina, Oleksandra Zakhozhyi, Olena Shyrokova, Nataliya Cherevichna, Sergiy Bochkarev, Oleksandra Ilina
The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b709c904f2a38ee4de682ab52693ec9
http://repository.kpi.kharkov.ua/handle/KhPI-Press/55017
http://repository.kpi.kharkov.ua/handle/KhPI-Press/55017
Autor:
Valeriya Ananieva, Iryna Bielykh, Oleksandra Varankina, Serhii Samoilenko, Oksana Zviahintseva
Studies of physico-chemical quality indicators of mayonnaise sauce with grapes skin powder and varying contents of a complex thickener are presented in this article. The optimum values of the concentrations of complex thickener are determined. The em
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::310990ad2d68e65450369684f3790f67
http://repository.kpi.kharkov.ua/handle/KhPI-Press/40799
http://repository.kpi.kharkov.ua/handle/KhPI-Press/40799