Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Olesia PRISS"'
Autor:
Igor Palamarchuk, Mikhailo Mushtruk, Volodymyr Vasyliv, Eugeniy Stefan, Olesia Priss, Iryna Babych, Inna Karpovych, Nataliia Pushanko
Publikováno v:
Potravinarstvo, Vol 18 (2024)
One of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional a
Externí odkaz:
https://doaj.org/article/255ea79f388a4e7e9610b3d2c86132c2
Autor:
Olesia PRISS, Viktoria YEVLASH
Publikováno v:
Food and Environment Safety, Vol 16, Iss 4, Pp 256-261 (2017)
There is a stable consumer demand for fresh culinary herbs. Also, the greenery contains a large number of valuable phytonutrients. Despite high efficiency and increasing annual production of fresh herbs, the problem of preserving their quality in the
Externí odkaz:
https://doaj.org/article/90bfbf9af702468dad303fc3f2550202
Autor:
Olesia , Priss
Publikováno v:
Economic Affairs. 68
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fecf17d0de56795e3a5602d5e6e1b63
https://doi.org/10.46852/0424-2513.1s.2023.5
https://doi.org/10.46852/0424-2513.1s.2023.5
Publikováno v:
Technology Audit and Production Reserves, Vol 3, Iss 3(59), Pp 40-45 (2021)
Tomato fruits are characterized by a high content of biologically active substances, which makes them an irreplaceable component of nutrition. However, tomatoes are perishable products and require additional measures to extend storage. One of the mos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be1dbd66c1fcef68de392d6dcb2fdf20
https://doi.org/10.15587/2706-5448.2021.235533
https://doi.org/10.15587/2706-5448.2021.235533
Autor:
Serhii Chausov, Nina A. Bisko, Serhii Makohon, Volodymyr Khareba, O. M. Tsyz, Marina Serdyuk, Alina Kulik, Iryna Bandura, Iryna Ivanova, Olena Khareba, Omoanghe S. Isikhuemhen, Olesia Priss
Publikováno v:
International journal of medicinal mushrooms. 23(12)
The milky white mushroom, Calocybe indica PurkayA. Chandra, is a tropical species not commercially cultivated in Europe. The influence of casing and scratching treatments on productivity, morphological characteristics, and nutritional contents were i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::caedd3e40da63ea8b963280db4322632
https://pubmed.ncbi.nlm.nih.gov/35381154
https://pubmed.ncbi.nlm.nih.gov/35381154
Publikováno v:
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :119-125
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d9f7f6bf83888d2e4392aade36571dc
https://doi.org/10.20998/2413-4295.2020.02.15
https://doi.org/10.20998/2413-4295.2020.02.15
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:
Lyidmila Kiurcheva, Maryana Kashkano, Svitlana Vikul, Liubov Telezhenko, Olesia Priss, Valentina Zhukova, Nona Gaprindashvili, Nadya Dzyuba
Publikováno v:
EUREKA: Life Sciences. 1:46-53
The aim of the work is the development of recipes of fresh-mixes with the balanced potassium-protein composition and expressed cardio- and protective properties. For creating recipes of cardio-protective fresh mixes, there was used linear programming
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ceb9a839d2d4d171d7506ab9b2c71b1
https://doi.org/10.21303/2504-5695.2018.00548
https://doi.org/10.21303/2504-5695.2018.00548
Autor:
Nona Gaprindashvili, Liubov Telezhenko, Olesia Priss, Svitlana Vikul, Valentina Zhukova, Nadya Dzyuba, Maryana Kashkano, Lyidmila Kiurcheva
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (91), Pp 33-39 (2018)
Using the methods of mathematical modeling, we developed formulations for the immunostimulating fresh-mixes. We determined the percentage of plant raw materials, which corresponds to maximum potassium content in the formulation and the content of glu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37f244227816cdd1b4143367215cf2ad
http://journals.uran.ua/eejet/article/view/120880
http://journals.uran.ua/eejet/article/view/120880