DEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVES

Autor: R. Pavlyuk, V. Pogarskaya, K. Balaba, T. Kravchuk, A. Pogarskiy

Publikováno v: Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)

Technologies of healthfull products - bioyogurts with unique characteristics have been developed. The new products are characterized by a high content of naturally occurring biologically active substances - phytocomponents of fruits and vegetables (c

Externí odkaz: https://doaj.org/article/0cd48a6d64024666ad853fc5e01a9ee7

Direct Measurement of Turbulent Diffusion Induced by Waves in a Tank

Autor: Sh. Jiang, V. G. Polnikov, Irina Repina, H. Ma, F. A. Pogarskiy

Publikováno v: Izvestiya, Atmospheric and Oceanic Physics. 57:406-412

Turbulent diffusivity D is estimated in laboratory experiments in a wind-wave tank. The estimates make an initial verification of the available theoretical results on the dependence of D on different parameters possible. To estimate D by the Einstein

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b10d1f67912332740e80f114480fbe7b
https://doi.org/10.1134/s0001433821040204

Дослідження процесів кріомеханохімії при розробці нанотехнологій добавок із хлорофілвмісних овочів та відкриття прихованих форм хлорофілу

Autor: Raisa Pavlyuk, Viktoriya Pogarskaya, Aleksey Pogarskiy, Ekaterina Dudnyk, Svitlana Loseva

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (102), Pp 57-65 (2019)
Східно-Європейський журнал передових технологій; Том 6, № 11 (102) (2019): Технології та обладнання харчових виробництв; 57-65
Восточно-Европейский журнал передовых технологий; Том 6, № 11 (102) (2019): Технологии и оборудование пищевых производств; 57-65
Eastern-European Journal of Enterprise Technologies; Том 6, № 11 (102) (2019): Technology and Equipment of Food Production; 57-65

Processes of cryomechanochemistry in development of food nanotechnologies of supplements as frozen pastes in the nano-dimensional form prepared from chlorophyll-containing vegetables (CCV) such as spinach, celery and parsley were studied. The nanotec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b336bc28e1ef14091107e336242093cf
http://journals.uran.ua/eejet/article/view/185215

Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants

Autor: Raisa Pavlyuk, Viktoriya Pogarskaya, Ekateryna Balabai, Aleksey Pogarskiy, Tetiana Stukonozhenko

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (99), Pp 13-22 (2019)

The paper reports the newly devised method and nanotechnology for production of curd desserts for healthy nutrition. They include the mechanical processing of curd grains accompanied by processes of mechanical activation and non-enzymatic catalysis o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::031a7a0d1366fa18b231c97b0fff3ea5
http://journals.uran.ua/eejet/article/view/169646

Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction

Autor: Olga Yurieva, Aleksey Pogarskiy, Viktoriya Pogarskaya, Kateryna Balabai, Nadiya Maksymova

Publikováno v: EUREKA: Life Sciences, Iss 3, Pp 46-52 (2021)

The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c31b268ea1561ab2fe67fe37880b344
https://zenodo.org/record/4905750