Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Shkliaiev, Oleksii"'
Publikováno v:
BIO Web of Conferences, Vol 30, p 01019 (2021)
The influence of whole and crushed chia seeds on the characteristics of unstructured and structured cream-blown candy paste made with different gelling agents (agar, pectin and modified starch) was investigated. It was found that when adding an addit
Externí odkaz:
https://doaj.org/article/bfa6b25f9fe94d8faa2662dae35c4b70
Autor:
Zagorulko, Aleksey, Shydakova-Kameniuka, Olena, Kasabova, Kateryna, Zahorulko, Andrii, Budnyk, Nina, Kholobtseva, Iryna, Kolianovska, Liudmyla, Shkliaiev, Oleksii
Publikováno v:
Eastern-European Journal of Enterprise Technologies; 2023, Vol. 123 Issue 11, p50-59, 10p
Autor:
Babaiev, Serhii, Kasabova, Kateryna, Samokhvalova, Olga, Shydakova-Kameniuka, Olena, Zagorulko, Aleksey, Zahorulko, Andrii, Budnyk, Nina, Shkliaiev, Oleksii
Publikováno v:
EUREKA: Life Sciences; 2023, Issue 3, p20-26, 7p
Autor:
Shydakova-Kameniuka, Olena, Shkliaiev, Oleksii, Samokhvalova, Olga, Artamonova, Maya, Stepankova, Galyna, Bolkhovitina, Olena, Rogova, Alla
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 2, № 11 (104) (2020): Technology and Equipment of Food Production; 52-60
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (104) (2020): Технологии и оборудование пищевых производств; 52-60
Східно-Європейський журнал передових технологій; Том 2, № 11 (104) (2020): Технології та обладнання харчових виробництв; 52-60
Восточно-Европейский журнал передовых технологий; Том 2, № 11 (104) (2020): Технологии и оборудование пищевых производств; 52-60
Східно-Європейський журнал передових технологій; Том 2, № 11 (104) (2020): Технології та обладнання харчових виробництв; 52-60
The technological properties of chia seeds have been studied. It has been established that the degree of their swelling depends on the type of a medium (water, albumin solution, fat) and the state of seeds (whole seeds or ground seeds). It was noted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::7c52db0cd69351218079f48d3f7409f9
http://journals.uran.ua/eejet/article/view/199923
http://journals.uran.ua/eejet/article/view/199923