Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Svitlana Danylenko"'
Autor:
Larysa Bal-Prylypko, Svitlana Danylenko, Olena Mykhailova, Liana Nedorizanyuk, Alla Bovkun, Nataliia Slobodyanyuk, Alina Omelian, Anastasiia Ivaniuta
Publikováno v:
Potravinarstvo, Vol 18 (2024)
Using the antagonistic competitive interaction of the microbiological cultures has become one of the potential and modern ways to improve the quality of dry-cured meat products. These studies aim to substantiate the use of the starter cultures for pr
Externí odkaz:
https://doaj.org/article/6ed9297981554777ab04383bd4f9c700
Autor:
Taisia Ryzhkova, Andrii Odarchenko, Kateryna Silchenko, Svitlana Danylenko, Sergii Verbytskyi, Iryna Heida, Larisa Kalashnikova, Andrii Dmytrenko
Publikováno v:
Innovative Biosystems and Bioengineering, Vol 7, Iss 2, Pp 22-31 (2023)
compounds found in plants possess medicinal properties and act as biogenic stimulants. These substances are formed in isolated tissues of animal and plant origin during their adapting to adverse environmental conditions, exhibiting biological activit
Externí odkaz:
https://doaj.org/article/67c0184b251746db984b0c124edf4c0d
Autor:
Svitlana Danylenko, Liana Nedorizanyuk, Oksana Potemska, Тsvitana Korol, Anastasiia Ivaniuta, Yuliya Kryzhova, Valentyna Israelian, Nataliia Kovalenko
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork
Externí odkaz:
https://doaj.org/article/7c2b9c2317e5455994af3652862d2a35
Autor:
Svitlana Danylenko, Larysa Bal-Prylypko, Taisia Ryzhkova, Sergii Verbytskyi, Oleksandr Panasiuk
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 14, Iss 3, Pp 20-34 (2022)
The research relevance is predefined by the theoretic basics of their production processes not being sufficiently studied, including the proteolysis despite the wide production of cheese analogues incorporating vegetable substances. The research aims
Externí odkaz:
https://doaj.org/article/004fa97f94c64e2f8aa35754c803a27c
Autor:
Feifei Shang, Larysa Bal-Prylypko, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua, Tsvitana Korol
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 3, Pp 7-13 (2022)
Sausage products have a high fat content, which is not the most useful property for a sausage. The purpose of the study is the development of low-fat, nutritionally balanced sausage products. The object of the study was poultry sausages. The subject
Externí odkaz:
https://doaj.org/article/39dd6a6d88a24ae696005d22c09d7f7c
Autor:
Svitlana Danylenko, Oksana Naumenko, Viktor Yemtsev, Tetiana Kryzhska, Oksana Potemska, Galina Tolok, Oleksandr Kanishchev, Olena Ochkolyas, Nataliia Prokopenko, Alina Omelian
Publikováno v:
Potravinarstvo, Vol 17 (2023)
In the production of fermented meat products, microorganisms of various taxonomic groups play an extremely important role, namely in the formation of specific taste, aroma, colour, and consistency. Both fermentative and spontaneous microflora take pa
Externí odkaz:
https://doaj.org/article/88c052164e1c433784c39583006326d9
Development of Production Technology of Goat's Sour Cream Butter Enriched With Whey Herbal Infusions
Publikováno v:
Innovative Biosystems and Bioengineering, Vol 4, Iss 4, Pp 179-188 (2020)
Background. Goat milk differs from cow's milk in terms of higher digestibility, expressive alkalinity, higher buffering capacity and special nutritional properties. Among the wide range of dairy products the leading place is occupied by butter. Resea
Externí odkaz:
https://doaj.org/article/d3263f0f11d848cfa77428678dc0d7e5
Use of Highly Dispersed Silica in Biotechnology of Complex Probiotic Product Based on Bifidobacteria
Publikováno v:
Innovative Biosystems and Bioengineering, Vol 6, Iss 1 (2022)
Background. The probiotics immobilization technology is one of the most effective ways for controlled and continuous delivery of viable cells into the intestine. It is well known that multifaceted physiological roles of bifidobacteria are to normaliz
Externí odkaz:
https://doaj.org/article/8756155b2d074b9f8ee9a1768fcbc5f0
Publikováno v:
Ukrainian Food Journal. 11:588-600
Introduction. The addition of phosphates improves the emulsifying and gelling properties of meat proteins as well as overall product quality. The effect of phosphate addition on the properties of low-fat chicken sausages containing wheat bran was stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::049c53817bcaf8dc470a24baba7085ce
https://doi.org/10.24263/2304-974x-2022-11-4-8
https://doi.org/10.24263/2304-974x-2022-11-4-8
Publikováno v:
FOOD RESOURCES. 9:69-78
The subject of research – yogurt and pumpkin powder. The purpose of the study – to develop the technology of making yogurt with filler – pumpkin powder. Methods. Standard and practical research methods of dairy products were used. The qualitati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5da24b2040e1e1505093202a75540c88
https://doi.org/10.31073/foodresources2021-16-07
https://doi.org/10.31073/foodresources2021-16-07