Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sergiy Bochkarev"'
Autor:
Andrii Yevtyfiiev, Sergiy Bochkarev, Ihor Poliakov, Iryna Yevtyfiieva, Sergiy Khirniy, Iryna Nedbailo
Publikováno v:
Scientific Journal of National Pedagogical Dragomanov University. Series 15. Scientific and pedagogical problems of physical culture (physical culture and sports). :79-83
The article examines the problem of training freestyle wrestlers, taking into account the individual characteristics of the psyche at the pre-competitive stage of training. Freestyle athletes aged 15-17 in the number of 32 people participating in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7197cd5647863b70f5773613d854edc
https://doi.org/10.31392/npu-nc.series15.2023.03(161).18
https://doi.org/10.31392/npu-nc.series15.2023.03(161).18
Autor:
Ihor Petik, Anna Belinska, Ekaterina Kunitsia, Sergiy Bochkarev, Tetiana Ovsiannikova, Viktoriia Kalyna, Anton Chernukha, Kostiantyn Ostapov, Natalia Grigorenko, Olena Petukhova
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 10 (109), Pp 23-29 (2021)
The graphical dependence of the washing capacity of ethanol-containing soapstock on the concentration in an aqueous solution and the temperature of interaction with the polluted material has been determined. It is proposed to use a 40% aqueous soluti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a48434779bd388ae6b3d04f311ec9bd2
https://doi.org/10.15587/1729-4061.2021.225233
https://doi.org/10.15587/1729-4061.2021.225233
Autor:
Victoriia Papchenko, Tatiana Matveeva, Sergiy Bochkarev, Anna Belinska, Ekaterina Kunitsia, Anton Chernukha, Oleg Bezuglov, Oleg Bogatov, Dmytro Polkovnychenko, Sergey Shcherbak
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 66-76 (2020)
The analysis of the main methods of increasing the nutritional and biological value of wheat flour has been conducted. Considerable attention is paid to the issue of adjusting the protein content in flour due to additives. The relevance of improving
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0500253faf1eb505fe980ec856af479d
http://journals.uran.ua/eejet/article/view/203664
http://journals.uran.ua/eejet/article/view/203664
Publikováno v:
Technology Transfer: Fundamental Principles and Innovative Technical Solutions, Pp 3-5 (2020)
When introducing plant and animal protein products, in addition to nutritional value, it is advisable to assess their physicochemical properties and technological indicators, in particular, homogeneity and consistency stability. The aim of research i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5633f1595fe578b3b95999abd938ab30
http://journal.eu-jr.eu/ttfpits/article/view/1472
http://journal.eu-jr.eu/ttfpits/article/view/1472
Autor:
Iryna Bielykh, Serhii Samoilenko, Oksana Zviahintseva, Sergiy Bochkarev, Oleksandra Varankina
Publikováno v:
Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 5, Iss 3(43), Pp 33-36 (2018)
The object of research is the technological characteristics of the protein-fat mixture of increased nutritional value, depending on the addition of vegetable oil as a component. The protein-fat mixture is a mixture of dried, crushed flax seeds – 60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80f0d39cb5b3a5b7541bcc20d8ce1961
http://journals.uran.ua/tarp/article/view/146122
http://journals.uran.ua/tarp/article/view/146122
Autor:
Anna Belinska, Tatiana Matveeva, Lidiya Krichkovska, Iryna Petrova, Sergey Petrov, Sergiy Bochkarev
Publikováno v:
Tehnologìčnij Audit ta Rezervi Virobnictva, Vol 2, Iss 3(34), Pp 8-12 (2017)
The problem of improving physical performance and accelerating the course of recovery processes after physical exertion is one of the most pressing problems of medicine and sports. Nutrition is one of the main controlled factors that ensure the norma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0a0ca22f370cc327cea0d819b8965ff
https://doi.org/10.15587/2312-8372.2017.96665
https://doi.org/10.15587/2312-8372.2017.96665
Autor:
Igor Petik, Anna Belinska, Oleksandra Varankina, Oleksandra Zakhozhyi, Olena Shyrokova, Nataliya Cherevichna, Sergiy Bochkarev, Oleksandra Ilina
The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b709c904f2a38ee4de682ab52693ec9
http://repository.kpi.kharkov.ua/handle/KhPI-Press/55017
http://repository.kpi.kharkov.ua/handle/KhPI-Press/55017