Výsledky vyhledávání - "Olga Shanina"

Akademický článek

Improving the quality of milk dispersion in a counter-jet homogenizer

Autor: Kyrylo Samoichuk, Dmytro Zhuravel, Nadiya Palyanichka, Vadim Oleksiienko, Serhii Petrychenko, Natalia Slobodyanyuk, Olga Shanina, Ivan Galyasnyj, Leonora Adamchuk, Vladyslav Sukhenko

Publikováno v: Potravinarstvo, Vol 14, Pp 633-640 (2020)

Homogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effec

Externí odkaz: https://doaj.org/article/92d56869fe8e4c469d7a2de7f18c6aca

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Akademický článek

Methods for determining the botanical origin of honey

Autor: Leonora Adamchuk, Vladyslav Sukhenko, Oleksandra Akulonok, Tetiana Bilotserkivets, Volodymyr Vyshniak, Dina Lisohurska, Olha Lisohurska, Natalia Slobodyanyuk, Olga Shanina, Ivan Galyasnyj

Publikováno v: Potravinarstvo, Vol 14, Pp 483-493 (2020)

The demand for monofloral, original, and special (functional) kinds of honey, or those with geographical indication, is forecast. At the same time, there is a need to improve the methods for determining the botanical and geographical origin of honey.

Externí odkaz: https://doaj.org/article/8cd63780e6e94f7491b870fd7cacfc89

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Akademický článek

Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product

Autor: Olga Shanina, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimyr Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, Tatyana Rozbytska

Publikováno v: Potravinarstvo, Vol 14, Pp 189-201 (2020)

Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives

Externí odkaz: https://doaj.org/article/d5b451fdc54141f98668c5e800a090be

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Akademický článek

Development of gluten-free non-yeasted dough structure as factor of bread quality formation

Autor: Olga Shanina, Ivan Galyasnyj, Tetyana Gavrysh, Kateryna Dugina, Yuriy Sukhenko, Vladyslav Sukhenko, Natalia Miedviedieva, Mikhailo Mushtruk, Tatyana Rozbytska, Natalia Slobodyanyuk

Publikováno v: Potravinarstvo, Vol 13, Iss 1, Pp 971-983 (2019)

The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a conce

Externí odkaz: https://doaj.org/article/d12a106c1bb3409e9f105a33405da441

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Justification of safe shelf life of whole wheat flour of various sizes, depending on the processing method

Autor: Farrukh Makhmudov, Sanavar Azimova, Maigul Kizatova, Auyelbek Iztayev, Olga Shanina

The objects of this study were wheat grain (Shortandinskaya variety, harvest 2021) and wheat grain grinding products – whole grain (whole-ground) wheat flour of coarse, medium, and fine grinds. Studies have been carried out to establish the terms o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::866c909a952976cdf357d0cacf1e5221
https://zenodo.org/record/7383891