Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Olha Snizhko"'
Autor:
Olha Snizhko, Iryna Momot
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 2, Pp 71-80 (2022)
Since the second half of the twentieth century, the popularity and accumulation of research on various methods of improving sausage products has been growing, which necessitates the systematisation of available information, especially regarding the u
Externí odkaz:
https://doaj.org/article/fd92377fc2ba4aeebc9249b921ebf7e9
Autor:
Anatolii Ugnivenko, Nataliia Kos, Dmytro Nosevych, Mikhailo Mushtruk, Natalia Slobodyanyuk, Yuriy Zasukha, Volodymyr Otchenashko, Ivan Chumachenko, Sergii Gryshchenko, Olha Snizhko
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The research focuses on analysing and generalising the distribution of internal adipose tissue and organs that are not part of the carcasses of inbred and outbred bulls of the Ukrainian beef breed. Animal stock inbreeding was determined based on five
Externí odkaz:
https://doaj.org/article/1c6d00a93fd44ea889611c80d31b7782
Publikováno v:
Materials, Vol 14, Iss 15, p 4181 (2021)
The efficient use of supplied energy is the basis of the discrete-impulse energy supply (DIES) concept. In order to explore the possibility of using DIES to intensify the hydromechanical processes, the emulsification of milk fat (homogenization of mi
Externí odkaz:
https://doaj.org/article/7586a84e87a94641b9aabc0d507719c8
Autor:
Olha Snizhko, Serhiy Narizhniy, Viktor Voroshchuk, Tetiana Rudakova, Serhii Merrzlov, Neonila Lomova
Publikováno v:
Science and innovation. 14:22-34
Вступ. Одним з інноваційних підходів до розроблення програм забезпечення якості й безпечності харчової продукції сьогодні є система на
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ce184b7fa4f39922aba27c5a08027fe
https://doi.org/10.15407/scine14.06.022
https://doi.org/10.15407/scine14.06.022
The basis of the discrete-impulse energy supply (DIES) concept is the efficient use of supplied energy. The references describe in detail the general principles of DIES, examine the energy and thermodynamic aspects and the main mechanisms of intensif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4001040c3ce94ce77405f207ff3b0bad
Autor:
Olena Krasulya, Oleksandr Savchenko, Larisa Chubenko, Olena Onopriichuk, Olena Grek, Olha Snizhko, Оlena Ochkolyas, Sergii Tsygankov
Publikováno v:
EUREKA: Life Sciences. 1:69-76
The article presents fixation methods of parameters of whey with food fibers for fermentation with lacto-fermentative Zygosaccharomyces lactis 868-K yeast for getting a non-alcoholic fermented beverage. As a result of the analysis of conditions of pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ef3fce31f2f3c672d62d5c46dfc0c40
https://doi.org/10.21303/2504-5695.2018.00534
https://doi.org/10.21303/2504-5695.2018.00534
Autor:
Larysa Chubenko, Оlena Ochkolyas, Sergii Tsygankov, Olha Snizhko, Olena Grek, Oleksandr Savchenko, Olena Onopriichuk, Olena Krasulya
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (91), Pp 56-62 (2018)
We report the results of research on the effect of food fibers on the fermentation process of whey – the base of beverages. By using the method of IR spectroscopy, we studied various forms of moisture bonds of apple pectin in fiber and orange fruit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::476e83b8d0e82334fbf297b0e1360bc1
https://doi.org/10.15587/1729-4061.2018.120803
https://doi.org/10.15587/1729-4061.2018.120803
Publikováno v:
Materials
Materials, Vol 14, Iss 4181, p 4181 (2021)
Volume 14
Issue 15
Materials, Vol 14, Iss 4181, p 4181 (2021)
Volume 14
Issue 15
The efficient use of supplied energy is the basis of the discrete-impulse energy supply (DIES) concept. In order to explore the possibility of using DIES to intensify the hydromechanical processes, the emulsification of milk fat (homogenization of mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c3912c19a2879e1ddfc1e03d2649fc7
https://doi.org/10.3390/ma14154181
https://doi.org/10.3390/ma14154181
Publikováno v:
EUREKA: Life Sciences. 5:39-44
The quality of modern food products may be improved by adding bee pollen (PB) to the composition. The important stage of the process of improvement of an existent product or creation of new one is the optimization of the technology of bee pollen prep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0a9ecc780a926e4040e530f7591ff74
https://doi.org/10.21303/2504-5695.2017.00426
https://doi.org/10.21303/2504-5695.2017.00426