Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Svitlana Belinska"'
Autor:
Svitlana Belinska, Nataliia Nesterenko, Olena Moroz, Tetiana Bilokon, Valentyna Kepko, Anastasiia Ivaniuta, Oleksandra Shynkaruk, Yaroslav Rudyk, Mykola Gruntovskyi, Iryna Kharsika
Publikováno v:
Potravinarstvo, Vol 17 (2023)
Avocado is one of the most valuable products, as it is characterized by a high content of biologically active substances, including vitamins, mineral elements, fats, and dietary fibers. According to a complex of organoleptic and physicochemical indic
Externí odkaz:
https://doaj.org/article/04fd404e4b894daeae11c63372a1cc30
Autor:
Nataliia Nesterenko, Svitlana Belinska, Iuliia Motuzka, Maryna Mardar, Nadiia Bolila, Natalia Slobodyanyuk, Anastasiia Ivaniuta, Alina Menchynska, Nataliia Holembovska, Valentyna Israelian
Publikováno v:
Potravinarstvo, Vol 16 (2022)
It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation method
Externí odkaz:
https://doaj.org/article/b3a4914891df41ef88b5277feb5a821d
Publikováno v:
Baltic Journal of Economic Studies, Vol 4, Iss 3, Pp 158-164 (2018)
The purpose of the article is to develop theoretical fundamentals of the concept of variability in accounting taking into account development features of NAS under the influence of trends of accounting harmonization and standardization. The need to r
Externí odkaz:
https://doaj.org/article/d87b8855f74c4719b88bfbc9ddd4744c
Autor:
Vitalii Liubych, Volodymyr Novikov, Valeriia Zheliezna, Halyna Koval, Oleh Tryhub, Svitlana Belinska, Olena Tverdokhlib, Yuliia Honcharuk, Tetyana Kolibabchuk, Serhii Pykalo
Publikováno v:
EUREKA: Life Sciences. :21-30
The object of research is the technology of enriching shortbread cookies with pumpkin flour. The problem of enriching shortbread cookies with pumpkin flour was solved. In the studies, different replacement of wheat flour with pumpkin flour was studie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::494d8a101f53f23ebec739018716497a
https://doi.org/10.21303/2504-5695.2023.002890
https://doi.org/10.21303/2504-5695.2023.002890
Autor:
Vitalii Liubych, Volodymyr Novikov, Valeriia Zheliezna, Halyna Koval, Oleh Tryhub, Svitlana Belinska, Olena Tverdokhlib, Yuliia Honcharuk, Tetyana Kolibabchuk, Serhii Pykalo
The object of this research is the production technology of muffins with pumpkin paste. The task was to enrich muffins with pumpkin paste. The influence of different amounts of pumpkin paste on the physicochemical and sensory parameters of muffins wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9038c6635279f95700b1a286d851737
https://zenodo.org/record/7919974
https://zenodo.org/record/7919974
Autor:
Vitalii Liubych, Ivan Mostoviak, Volodymyr Novikov, Ivan Leshchenko, Svitlana Belinska, Viktor Kirian, Oleh Tryhub, Serhii Pykalo, Vasyl Petrenko, Olena Tverdokhlib
The modes to produce flattened spelt groats using an electromagnetic field of ultrahigh frequency have been scientifically substantiated. The influence of the duration of irradiation by the field of ultrahigh frequency and water heat treatment on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d42438b2700da3d822d9a4b20d90009
https://zenodo.org/record/7085946
https://zenodo.org/record/7085946
Publikováno v:
Strategy of Economic Development of Ukraine. :149-168
Historical experience shows that organization in artificial mate- rial systems adjusts them to the internal harmonious development, to the harmonious development between systems and environmental factors. Disor- ganization, on the other hand, destroy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1627762dd733c0def0f2be786a376fa
https://doi.org/10.33111/sedu.2020.46.149.168
https://doi.org/10.33111/sedu.2020.46.149.168
Autor:
Mariia Fil, Olena Krasulya, Yuliya Halahur, Tetiiana Bozhko, Volodymyr Zamorskyi, Svitlana Belinska, Iryna Zamorska, Iuliia Motuzka, Viktor Osyka
Publikováno v:
EUREKA: Life Sciences, Iss 1, Pp 11-17 (2020)
Garden strawberry is an important berry culture, consumed fresh and frozen. But a quality of frozen berries is not always at the high level because of changing organoleptic properties, tissues structure and biological active substances losses. It mot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3814d05fc31154abb8a25dad8ff24e63
http://eu-jr.eu/life/article/view/1051/1050
http://eu-jr.eu/life/article/view/1051/1050
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 1 (100), Pp 60-68 (2019)
Efficiency of using the roller forming technology with forced rotation of the working body (roller or sector) was disclosed. The results of development of an advanced technology of roller formation were presented. This technology features absence of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4098df8b9f16fcc6c2bbd51d0f97d27
https://doi.org/10.15587/1729-4061.2019.174491
https://doi.org/10.15587/1729-4061.2019.174491
Autor:
Yuliya Halahur, Mariia Fil, Volodymyr Zamorskyi, Svitlana Belinska, Iryna Zamorska, Iuliia Motuzka, Olena Krasulya, Viktor Osyka, Tetiiana Bozhko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (102), Pp 14-22 (2019)
Strawberry jam is the most popular and valuable product of processing from strawberries, the technology of production of which involves the use of pectin solution to form the necessary jelly-like consistency, which, in turn, is accompanied by an incr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cf7faf822afd162dbf8fd945b2aff51
https://zenodo.org/record/3608637
https://zenodo.org/record/3608637