Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Tetiiana Bozhko"'
Autor:
Oksana Dzyundzya, Artem Antonenko, Tеtіana Brovenko, Galina Tolok, Myroslav Kryvoruchko, Tetiiana Bozhko, Dmytro Antiushko, Svitlana Vezhlivtseva, Tetiana Lebedenko, Nataliia Kovalenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 5:48-54
Climate change and lower yields require maximum utilization of natural resources. In order to reduce the loss of valuable raw materials, it is relevant to substantiate craft innovative technologies involving local raw materials with maximum resource
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0b3c9a358f5583fe1be1ce1fe3e7742
https://doi.org/10.15587/1729-4061.2022.265201
https://doi.org/10.15587/1729-4061.2022.265201
Autor:
Dmytro Antiushko, Tetiiana Bozhko, Nataliia Shapovalova, Mariia Fil, Tеtіana Brovenko, Galina Tolok, Artem Antonenko, Olga Gyrka, Mykhailo Bodak, Lubomyr Bezruchko
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 5:35-42
Results of conducted experimental studies of the nutritional value of the developed dry soluble gerodietetic product for enteral nutrition are presented. Content of proteins, fats, and carbohydrates (22.8, 11.8, and 56.4g/100g of dry product, respect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6302fc89085f4ad39ca1c70b20094f7d
https://doi.org/10.15587/1729-4061.2021.240175
https://doi.org/10.15587/1729-4061.2021.240175
Autor:
Dmytro Antiushko, Tetiiana Bozhko, Nataliia Shapovalova, Mariia Fil, Tеtіana Brovenko, Galina Tolok, Artem Antonenko, Olga Gyrka, Mykhailo Bodak, Lubomyr Bezruchko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (113), Pp 35-42 (2021)
Представлено результати проведених експериментальних досліджень споживної цінності розробленого сухого розчинного продукту для енте
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::d70fc104989450993bbd48c6556ecd73
http://journals.uran.ua/eejet/article/view/240175
http://journals.uran.ua/eejet/article/view/240175
Autor:
Dmytro Antiushko, Tetiiana Bozhko, Victor Osyka, Nataliia Shapovalova, Tetyana Lozova, Mariia Fil, Liudmyla Sienohonova, Iraida Dudla, Viktoriia Volodavchyk, Halyna Sienohonova
A popular trend in the development of society, contributing to the provision of a healthy diet, preserving the environment, minimizing harmful emissions, is the focus on the production and consumption of organic products. A common way to confirm the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c6c1dcb998ff127c15a52d694674c2c
https://zenodo.org/record/7090258
https://zenodo.org/record/7090258
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:
EUREKA: Life Sciences. 3:25-34
The paper considers the results of the complex quality estimation and competitiveness determination of tomato juices of different producers, exported in European countries. The complex estimation of tomato juices quality was realized according to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca46808d2eca3871539ac59bb2f14d0f
https://doi.org/10.21303/2504-5695.2019.00896
https://doi.org/10.21303/2504-5695.2019.00896
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
Publikováno v:
International scientific journal "Internauka".
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0ebc70e94e1dc77c989fb4ace5a91b8
https://doi.org/10.25313/2520-2057-2019-14-5269
https://doi.org/10.25313/2520-2057-2019-14-5269