Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Svitlana Mykolenko"'
Publikováno v:
Наукові горизонти, Vol 25, Iss 11, Pp 63-73 (2023)
To increase the nutritional value of wheat bread as a staple food using non-conventional wholesome floury ingredients should meet high expectations of consumers. The study was aimed to investigate the effect of amaranth groats application into breadm
Externí odkaz:
https://doaj.org/article/fcdf24e67d6842ff8a32593969dd3332
Autor:
Matea Habuš, Svitlana Mykolenko, Sofija Iveković, Kristian Pastor, Jovana Kojić, Saša Drakula, Duška Ćurić, Dubravka Novotni
Publikováno v:
Foods, Vol 11, Iss 11, p 1649 (2022)
Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading fructans and its applicati
Externí odkaz:
https://doaj.org/article/daf37988ba514ade897c21a087f6fd4b
Autor:
Svitlana MYKOLENKO, Svitlana SYTNYK, Tatiana BOJŇANSKÁ, Eva IVANIŠOVÁ, Ivona JANKO, Andrea HRICOVÁ
Publikováno v:
INMATEH Agricultural Engineering. :481-490
Amaranth grain is a promising pseudocereal, and milled amaranth grain products as ingredients may improve the nutritional value of food products. Twenty amaranth products from different Ukrainian varieties such as Kharkivs’kyi-1, Liera, Sem (Amaran
Publikováno v:
INMATEH Agricultural Engineering. :191-200
The chemical composition, physical properties (moisture, crude protein, crude fiber, ash content, thousand grain weight, bulk density) and grain microstructure were evaluated for different varieties of sorghum grain cultivated in Ukraine. Sorghum var
Publikováno v:
Traditional European Breads ISBN: 9783031233517
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0035e24b4729cbe28ecdd697d5313c71
https://doi.org/10.1007/978-3-031-23352-4_18
https://doi.org/10.1007/978-3-031-23352-4_18
Publikováno v:
Scientific Horizons. 25
To increase the nutritional value of wheat bread as a staple food using non-conventional wholesome floury ingredients should meet high expectations of consumers. The study was aimed to investigate the effect of amaranth groats application into breadm
Publikováno v:
Ukrainian Food Journal. 10:576-592
Publikováno v:
Bulletin of the National Technical University «KhPI» Series: New solutions in modern technologies. :127-135
The market for gluten-free cereal bars as food concentrates and promising food products was studied from the focus of their dietary properties and a functional purpose. The range of grain bars made up 12% of the total food concentrates market in Ukra
Publikováno v:
Ukrainian Food Journal. 9:545-560
Publikováno v:
ENGINEERING, ENERGY, TRANSPORT AIC. :5-15
n urgent task is to increase the efficiency of preparation of high-quality feed through the use of technological processes of dispersion and homogenization with cavitation processing of feed components. The aim of the research is to substantiate the