Zobrazeno 1 - 10 of 23 pro vyhledávání: '"R. Svyatnenko"'
1
Akademický článek
Research of regularities of formation of health-improving antioxidant electron-donor properties of functional drinking water modified with ascorbic and citric acids
Autor: Y. Bolshak, O. Kalenyk, A. Marynin, R. Svyatnenko
Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 3-7 (2020)
Drinking water is a food of special physiological value, as evidenced by a critically short for health and life endurance of complete dehydration of the body (no replenishment of drinking water) in 9–10 days along with 45–49 days of life without
Externí odkaz: https://doaj.org/article/c54e9def134b4c69beec40c640a5bb60
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2
Akademický článek
Biological efficiently of cooked sausages protein
Autor: O. Fursik, I. Strashynskyi, V. Pasichnyi, R Svyatnenko
Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 48-53 (2019)
Food proteins, besides being used as sources of energy and providing the body with amino acids for the protein synthesis, are important biological objects that help maintain the overall health of a person, participate in the growth and development of
Externí odkaz: https://doaj.org/article/191c26335e5b4ae08d6e2f7f62b97cc5
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3
Akademický článek
Pasteurized sausages with high heme iron content
Autor: T. Khorunzha, V. Pasichnyi, A. Marynin, R. Svyatnenko, O. Moroz
Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 43-47 (2019)
Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron.
Externí odkaz: https://doaj.org/article/786eb85ce0e94de9b91766b8958cdc42
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4
Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage
Autor: Uliana Kuzmyk, M. M. Kurmach, Yulia Zheludenko, R. Svyatnenko, Andriy Marynin
Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (111), Pp 28-35 (2021)
The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efd220dabebdf6b638099a0ed9195789
http://journals.uran.ua/eejet/article/view/228083
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5
Research of regularities of formation of health-improving antioxidant electron-donor properties of functional drinking water modified with ascorbic and citric acids
Autor: Yu. Bolshak, R. Svyatnenko, O. Kalenyk, Andrii Marynin
Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 3-7 (2020)
Drinking water is a food of special physiological value, as evidenced by a critically short for health and life endurance of complete dehydration of the body (no replenishment of drinking water) in 9–10 days along with 45–49 days of life without
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c0d0fcf6bca955e0053181331a958b5
https://doi.org/10.32718/nvlvet-f9401
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9
Biological efficiently of cooked sausages protein
Autor: R. Svyatnenko, Vasil Pasichnyi, Igor Strashynskyi, Oksana Fursik
Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 48-53 (2019)
Food proteins, besides being used as sources of energy and providing the body with amino acids for the protein synthesis, are important biological objects that help maintain the overall health of a person, participate in the growth and development of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75c5c6f5995b94139bb9380c2a3d3d0e
https://nvlvet.com.ua/index.php/food/article/view/3642
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10
INVESTIGATION OF THE EFFECTIVENESS OF AIR PASTEURIZATION OF SAUSAGE PRODUCTS USING ACTIVE PACKING ELEMENTS
Autor: Olena Moroz, Andrii Marynin, Anatoliy Ukrainets, R. Svyatnenko, Vasil Pasichnyi, Oleg Khrapachov
Publikováno v: EUREKA: Life Sciences. 6:26-32
The aim of the researches was to determine the effectiveness of repeated pasteurization using an air absorbent. The effectiveness of repeated pasteurization is studied at an air absorbent for prolonging the storage life of sausage products. Pasteuriz
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e2de88eeb73b681f9ea99fe3e388b381
https://doi.org/10.21303/2504-5695.2018.00809
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