Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Roman Mukoid"'
Autor:
Marija Zheplinska, Mikhailo Mushtruk, Volodymyr Vasyliv, Viktor Sarana, Maxim Gudzenko, Natalia Slobodyanyuk, Anatolii Kuts, Serhii Tkachenko, Roman Mukoid
Publikováno v:
Potravinarstvo, Vol 15, Pp 18-25 (2021)
In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of exte
Externí odkaz:
https://doaj.org/article/d8d0855019e14b06b1ac73885c603e6f
Autor:
Marija Zheplinska, Mikhailo Mushtruk, Tatiana Kos, Volodymyr Vasyliv, Yuliya Kryzhova, Roman Mukoid, Marina Bilko, Anatolii Kuts, Yuliia Kambulova, Sergiy Gunko
Publikováno v:
Potravinarstvo, Vol 14, Pp 451-457 (2020)
The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of exis
Externí odkaz:
https://doaj.org/article/103415cc99c2490ca95b0435e64772be
Autor:
Tamila Sheiko, Serhii Tkachenko, Mikhailo Mushtruk, Volodymyr Vasyliv, Olena Deviatko, Roman Mukoid, Marina Bilko, Mykola Bondar
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 688-694 (2019)
The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that hav
Externí odkaz:
https://doaj.org/article/2bc93328a74747b6b8f76a5af463ae97
Publikováno v:
Ukrainian Food Journal. 9:600-609
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec9d714d7a116bc1ef29660adfbcf5f9
https://doi.org/10.24263/2304-974x-2020-9-3-9
https://doi.org/10.24263/2304-974x-2020-9-3-9
Autor:
Mikhailo Mushtruk, Anatolii Kuts, Marija Zheplinska, Yuliia Kambulova, Tatiana Kos, Volodymyr Vasyliv, Yuliya Kryzhova, Marina Bilko, Roman Mukoid, Sergiy Gunko
Publikováno v:
Potravinarstvo, Vol 14, Pp 451-457 (2020)
Potravinarstvo, Vol 15, Pp 18-25 (2021)
Potravinarstvo, Vol 15, Pp 18-25 (2021)
The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of exis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::226d918f6591980d7de4ba304717eb2c
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1284
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1284
Autor:
Marina Bilko, Sergiy Gunko, Iryna Babych, Oksana Naumenko, Roman Mukoid, Mykola Ischenko, Inna Doboniy, Svetlana Danylenko, Alla Bovkun, Olena Stotska
Investigation of the appearance and elimination of “pinking” phenomenon in white wines is presented in the paper. Several factors that can cause pinking were analyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56ccf55f6fe01094353624dfef516c51
https://zenodo.org/record/6418482
https://zenodo.org/record/6418482
Autor:
Olena Deviatko, Mikhailo Mushtruk, Tamila Sheiko, Serhii Tkachenko, Marina Bilko, Roman Mukoid, Mykola Bondar, Volodymyr Vasyliv
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 688-694 (2019)
The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::516c845c4621899baa93d209f70d6214
https://doi.org/10.5219/1152
https://doi.org/10.5219/1152
Publikováno v:
Food Resources. 6:7-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cdce4683e91790177da64346d66740f
https://doi.org/10.31073/foodresources2018-11-01
https://doi.org/10.31073/foodresources2018-11-01
Publikováno v:
Lecture Notes in Mechanical Engineering ISBN: 9783030778224
Transformation of various plant origin products with the use of heat and mass processes is one of the most common processes in the food industry. The problem of removing solid particles of inhomogeneous liquid systems outside the zone of intensive ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92c094b3561dc27902a31030dcb247ec
https://doi.org/10.1007/978-3-030-77823-1_28
https://doi.org/10.1007/978-3-030-77823-1_28
Publikováno v:
Advances in Design, Simulation and Manufacturing III ISBN: 9783030504908
Because of petrol energy saving, emission standards of diesel exhaust gases hazardous substances requirement toughening, as well as carbonic oxide exhaust emission control, many countries need to find how to reduce the negative influence of heat engi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82cec0816b31da9bb553fa38f90d902f
https://doi.org/10.1007/978-3-030-50491-5_36
https://doi.org/10.1007/978-3-030-50491-5_36