Zobrazeno 1 - 10 of 37 pro vyhledávání: '"Raisa Pavlyuk"'
1
DEVELOPMENT OF A NEW METHOD OF PRODUCTION OF PROTEIN VEGETABLE PLANT NANO ADDITIVES USING PAROTHERMOMECHANODESTRUCTION PROCESSES
Autor: Viktoriya Pogarskaya, Raisa Pavlyuk, Tatyana Kotuyk, Olga Yurieva, Nadiya Maksymova
Publikováno v: EUREKA: Life Sciences, Iss 6, Pp 66-72 (2020)
The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mecha
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a05aceb1589da96ad450e2adfb582b1
https://doi.org/10.21303/2504-5695.2020.001543
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2
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
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3
DEVELOPMENT OF THE NEW PRODUCTION METHOD OF HEALTHFUL CRYOFROZEN NANOADDITIVES OF CHLOROPHYLL-CONTAINING VEGETABLES USING CRYOMECHANICAL PROCESSES
Autor: Raisa Pavlyuk, Aleksey Pogarskiy, Ekaterina Dudnyk, Viktoriya Pogarskaya, Svitlana Loseva
Publikováno v: EUREKA: Life Sciences. 6:44-49
The aim of the work is to develop the new production method of healthful cryofrozen nanoadditives of chlorophyll-containing vegetables (CCV) in the nanosize form, using liquid and gas-like nitrogen with a high degree of chlorophyll preservation, with
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f2121fa3bb6641bd7caf93a29d1fd05
https://doi.org/10.21303/2504-5695.2019.001065
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4
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
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5
DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS
Autor: Raisa Pavlyuk, Tetyana Stukonozhenko, Tetyana Abramova, Viktoriya Pogarskaya, Kateryna Balabai, Aleksey Pogarskiy
Publikováno v: EUREKA: Life Sciences. 3:54-60
The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::703d09aefe0aafeb7145c12284fdc0ea
https://doi.org/10.21303/2504-5695.2019.00921
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6
Відкриття прихованих резервів плодоовочевої сировини під час виготовлення оздоровчих харчових продуктів для кулінарів світу
Autor: Raisa Pavlyuk, Viktoriya Pogarskaya, Ludmila Radchenko, Vadim Pavlyuk, Leonida Bilenko, Tetiana Stukonozhenko, Svitlana Loseva
Publikováno v: ScienceRise, Vol 0, Iss 5, Pp 57-64 (2019)
Відкриті приховані форми пектинових речовин та біологічно активних речовин (БАР) в нанокомплексах з біополімерами та мінералами в плод
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::c2c9fcf823393b1a764fa90185e0ae8a
http://journals.uran.ua/sciencerise/article/view/168943
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7
Devising nanotechnology for vegetable cryofrozen enrichers with biocomponents and the natural protein healthy snacks containing them
Autor: Raisa Pavlyuk, Viktoriya Pogarskaya, Olga Yurieva, Aleksey Pogarskiy, Nadiya Maksymova
Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (110), Pp 15-22 (2021)
This paper reports the development of nanotechnology for processing vegetables (spicy and carotene-containing ones) into frozen cryoadditives – enrichers with biologically active substances (BAS), as well as natural protein health snacks containing
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36fd2a293b066d2c2e99b374101073d3
https://zenodo.org/record/4770217
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8
Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery
Autor: Viktoriya Pogarska, Tatyana Kotuyk, Aleksey Pogarskiy, Kateryna Balabai, Raisa Pavlyuk
Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (108), Pp 27-36 (2020)
This paper reports the design of nanotechnology for processing chickpea into protein plant additives in the form of finely-dispersed pastes and nanopowders, based on the use of a deep processing method. A comprehensive effect exerted on the raw mater
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4706757a8d94eb9d8ee33207b8ef6ab3
https://zenodo.org/record/4876515
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9
THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT
Autor: Iuliia Kakadii, Raisa Pavlyuk, Aleksey Pogarskiy, Viktoriya Pogarska, Vadym Pavlyuk, Oleksandr Telenkov, Tetyana Stukonozhenko
Publikováno v: EUREKA: Life Sciences. 6:33-40
The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::641660a1171b85f4e265219313a29cc2
https://doi.org/10.21303/2504-5695.2018.00805
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10
Development of the nanotechnology for wellness products 'NatureSuperFood' fruit and vegetable ice­cream sorbets with a record content of biologically active substances
Autor: Tetiana Stukonozhenko, Raisa Pavlyuk, Iuliia Kakadii, Viktoriya Pogarskaya, Aleksey Pogarskiy
Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 59-68 (2018)
This paper reports the newly proposed and devised technique and nanotechnology for the wellness products “NatureSuperFood” ‒ fruit and vegetable ice cream – sorbets ‒ that make it possible to obtain a product with unique features. The new t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82a518ea8f998a9428550e3b3ef0aa6d
http://journals.uran.ua/eejet/article/view/148071
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