Výsledky vyhledávání - "Tetyana Stukonozhenko"

DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS

Autor: Raisa Pavlyuk, Tetyana Stukonozhenko, Tetyana Abramova, Viktoriya Pogarskaya, Kateryna Balabai, Aleksey Pogarskiy

Publikováno v: EUREKA: Life Sciences. 3:54-60

The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::703d09aefe0aafeb7145c12284fdc0ea
https://doi.org/10.21303/2504-5695.2019.00921

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THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT

Autor: Iuliia Kakadii, Raisa Pavlyuk, Aleksey Pogarskiy, Viktoriya Pogarska, Vadym Pavlyuk, Oleksandr Telenkov, Tetyana Stukonozhenko

Publikováno v: EUREKA: Life Sciences. 6:33-40

The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::641660a1171b85f4e265219313a29cc2
https://doi.org/10.21303/2504-5695.2018.00805

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DEVELOPMENT OF THE EXTRACTION METHOD OF INACTIVE FORMS OF PECTIN SUBSTANCES FROM FRUITS TO EASY-DIGESTIBLE ACTIVE FORM DURING THE OBTAINING OF NANOFOOD

Autor: Viktoriya Pogarska, Roman David Tauber, Raisa Pavlyuk, Aleksey Pogarskiy, Adelina Berestova, Tetyana Kravchuk, Tetyana Stukonozhenko, Iuliia Kakadii

Publikováno v: EUREKA: Life Sciences. 6:57-64

The aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fcaa61b38997be9b179d9db210c77b0b
https://doi.org/10.21303/2504-5695.2017.00520

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The development of new generation of healthful nanodrinks fortified by carotene-, chlorophyll-, anthocyan-containing nanoadditives

Autor: Leonida Bilenko, Anna Gasanova, Julia Kakadiy, Aleksey Pogarskiy, Tetyana Stukonozhenko, Viktoriya Pogarska, Raisa Pavlyuk

Publikováno v: ScienceRise; Том 5, № 1 (2017); 45-51

Розроблено нові натуральні функціональні оздоровчі сокові нанонапої з рекордним вмістом БАР (L-аскорбінової кислоти, b-каротину, хлороф�

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5aea81fea4685219064348f750a0cc75
https://doi.org/10.15587/2313-8416.2017.102152

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Розробка нового покоління оздоровчих нанонапоїв збагачених каротиноїдними, хлорофілвмісними, антоціановими нанодобавками

Autor: Raisa Pavlyuk, Viktoriya Pogarska, Leonida Bilenko, Aleksey Pogarskiy, Julia Kakadiy, Anna Gasanova, Tetyana Stukonozhenko

Publikováno v: ScienceRise, Vol 5, Iss 1, Pp 45-51 (2017)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::1180bd3d4ff46c4f88136bc2bee9d144
http://journals.uran.ua/sciencerise/article/view/102152

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Exploring the processes of cryomechanodestruction and mechanochemistry when devising nano-technologies for the frozen carotenoid plant supplements

Autor: Raisa Pavlyuk, Viktoriya Pogarska, Leonida Bilenko, Tetyana Stukonozhenko, Nadiya Timofeyeva

Publikováno v: Eastern-European Journal of Enterprise Technologies. 6:39-46

The influence of cryomechanodestruction is examined on the activation and destruction of heteropolysaccharides – protein nano complexes with carotene and other low-molecular BAS, such as L-ascorbic acid, phenolic compounds, which are in vegetable r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::217b6854b166bd1834f32db6105481f6
https://doi.org/10.15587/1729-4061.2016.86968

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ELABORATION OF NEW METHOD OF DEEP PROCESSING OF CARO-TENE-CONTAINING RAW MATERIALS INTO NANOADDITIVES WITH THE USE OF CRYOGENIC FREEZING AND FINE-DISPERSED GRINDING

Autor: Viktoriya Pogarska, Leonida Bilenko, Nadiya Timofeyeva, Tetyana Stukonozhenko, Raisa Pavlyuk

Publikováno v: EUREKA: Life Sciences. 6:37-43

The aim of the work is elaboration of principally new cryogenic method of deep processing of carotene-containing vegetable raw material (CCVRM) such as carrot, pumpkin, sweet Bulgarian pepper, tomato, sea buckthorn, apricot using cryogenic freezing a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::39ba62184d34c37aafa51cfab7f4389b
https://doi.org/10.21303/2504-5695.2016.00251

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