Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Olga Samokhvalova"'
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 91 (2022)
An influence of 1020% of wheat germ meal (WGM) and 15% of rosehip meal (RM) on the quality indicators and the nutritional value of rye–wheat bread was investigated. It was found that an addition of WGM in the entire range of dosages reduces the spe
Externí odkaz:
https://doaj.org/article/9e535714e05c42f392d74d8d7c69aaba
Autor:
Kateryna Kasabova, Olga Samokhvalova, Aleksey Zagorulko, Andrii Zahorulko, Serhii Babaiev, Olena Bereza, Nataliia Ponomarenko, Hennadii Tesliuk, Viktor Yukhno
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 6:51-59
The object of this study is the technology of Turkish delight production based on fruit and vegetable paste with a high content of physiologically functional ingredients. The chemical composition of Turkish delight has been optimized by introducing p
Publikováno v:
Acta Innovations. :62-71
The effect of microbial polysaccharide xanthan in the amount of 0.1-0.4% on the rheological characteristics of the dough from sprouted wheat grain and quality indicators of bread was studied. It was found that when xanthan gum is added, the dough's s
Autor:
Olga Samokhvalova, Kateryna Kasabova, Nataliа Shmatchenko, Aleksey Zagorulko, Andrii Zahorulko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (114), Pp 6-14 (2021)
The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the
Publikováno v:
Technology Audit and Production Reserves, Vol 6, Iss 3(62), Pp 43-46 (2021)
The object of research is the technology of jelly-fruit marmalade with the addition of multicomponent fruit and berry paste from apples, quince and black currant. Marmalade products are in demand due to their attractive appearance, excellent taste, a
Autor:
Olga Samokhvalova, Kateryna Kasabova, Zinoviya Kucheruk, Nataliа Shmatchenko, Svitlana Oliinyk
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (109), Pp 61-68 (2021)
This paper reports a study into the effect of the microbial polysaccharides (MPS) xampan, enposan, and gelan on quality indicators during the storage of protein-free bread and gluten-free muffins. Microbial polysaccharides such as xampan, enposan, an
Harnessing the technological potential of chia seeds in the technology of cream-whipped candy masses
Autor:
Olena Shydakova-Kameniuka, Oleksii Shkliaiev, Olga Samokhvalova, Maya Artamonova, Galyna Stepankova, Olena Bolkhovitina, Alla Rogova
Publikováno v:
Gayna Stepankova
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (104), Pp 52-60 (2020)
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (104), Pp 52-60 (2020)
The technological properties of chia seeds have been studied. It has been established that the degree of their swelling depends on the type of a medium (water, albumin solution, fat) and the state of seeds (whole seeds or ground seeds). It was noted
Publikováno v:
EUREKA: Life Sciences, Iss 1, Pp 40-47 (2020)
The aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20%, and also ones of wild rose fruits (WRFM) in amount 2…6% of the total mass of flour on the fermenting microflora of rye-wheat dou
Autor:
Valerii Mykhaylov, Olga Samokhvalova, Zinoviya Kucheruk, Kateryna Kasabova, Olga Simakova, Iuliia Goriainova, Alla Rogovaya, Inna Choni
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (102), Pp 23-32 (2019)
The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten p
Autor:
Zinoviya Kucheruk, Olga Simakova, Iuliia Goriainova, Valerii Mykhaylov, Kateryna Kasabova, Olga Samokhvalova, Inna Choni, Alla Rogovaya
Publikováno v:
EUREKA: Life Sciences. 6:37-43
The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial or