Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Roman Svyatnenko"'
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 1, Pp 47-56 (2022)
The relevance of this study is conditioned upon the increasing interest in alternative sources of protein, to solve the problem of providing the population with biologically complete food products of a combined composition. The purpose of this study
Externí odkaz:
https://doaj.org/article/dfdd587b8fc0422abcbb292cebd3b96b
The object of research is the physical properties and rheological indicators of meat pates with corn starch suspensions prepared with activated water. Among the components of the composition of drinking water and food products, there are many substan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::c3436d08c5d882259e95d257f7f2d1bf
https://zenodo.org/record/7920706
https://zenodo.org/record/7920706
Autor:
Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach, Roman Shvaiko
Publikováno v:
EUREKA: Life Sciences, Iss 3, Pp 29-35 (2021)
Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f83a4bba8864b9e162e110a980bf2c1
https://doi.org/10.21303/2504-5695.2021.001848
https://doi.org/10.21303/2504-5695.2021.001848
Publikováno v:
Animal Science and Food Technology. 13:47-56
The relevance of this study is conditioned upon the increasing interest in alternative sources of protein, to solve the problem of providing the population with biologically complete food products of a combined composition. The purpose of this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31700c974345b7c4f26184021ebfa856
https://doi.org/10.31548/animal.13(1).2022.47-56
https://doi.org/10.31548/animal.13(1).2022.47-56
Autor:
Vasyl Pasichnyi, Nataliia Bozhko, Vasyl Tischenko, Andriy Marynin, Yevgeniia Shubina, Roman Svyatnenko, Oleksandra Haschuk, Olena Moroz
In order to prevent oxidative damage, an experiment was conducted to determine the effectiveness of berries extracts (Aronia melanocarpa Elliot and Ribes nigrum L.) in the production of half-smoked sausages. The recipe of half-smoked sausages with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6188cd097f0d48bbdeecf46fd76250ac
https://zenodo.org/record/6418351
https://zenodo.org/record/6418351
Publikováno v:
Ukrainian Food Journal. 8:522-531
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8962ab1a7ed751b3ffa1a3d1d6e017fa
https://doi.org/10.24263/2304-974x-2019-8-3-9
https://doi.org/10.24263/2304-974x-2019-8-3-9
Autor:
Vasil Pasichnyi, Anatoliy Ukrainets, Oleg Khrapachov, Andriy Marynin, Roman Svyatnenko, Olena Moroz
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 21-28 (2018)
We present a study into bacteriostatic effects achieved by repasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f90ad7f41b6dc4a243b7c379e409c5c9
https://doi.org/10.15587/1729-4061.2018.147946
https://doi.org/10.15587/1729-4061.2018.147946
Autor:
Marynin, Andrii1 andrii_marynin@ukr.net, Shpak, Vladyslav1, Pasichnyi, Vasyl1, Svyatnenko, Roman1, Shubina, Yevgenia1
Publikováno v:
Ukrainian Food Journal. 2023, Vol. 12 Issue 2, p207-226. 20p.
Autor:
Marynin, Andrii1 andrii_marynin@ukr.net, Pasichnyi, Vasyl2, Shpak, Vladyslav3, Svyatnenko, Roman4
Publikováno v:
Technology Audit & Production Reserves. 2023, Vol. 2 Issue 3(70), p41-46. 6p.
Publikováno v:
Ukrainian Journal of Food Science; 2023, Vol. 11 Issue 2, p65-80, 16p