Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Tkachenko, Alina A."'
Autor:
Tkachenko, Alina1 alina_biaf@ukr.net
Publikováno v:
Technology Audit & Production Reserves. 2023, Vol. 4 Issue 3(72), p19-23. 5p.
Publikováno v:
TEM Journal. 10(2):789-798
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=955414
Autor:
Tkachenko, Alina1 alina_biaf@ukr.net
Publikováno v:
Technology Audit & Production Reserves. 2022, Vol. 3 Issue 3(65), p31-35. 5p.
Autor:
Tkachenko, Alina1,2 alina_biaf@ukr.net, Syrokhman, Ivan3 syrokhman@ukr.net, Huba, Liudmyla1,2 lyudmika@gmail.com, Basova, Yulia1,2 basovay5@gmail.com, Kovalchuk, Khrystyna4 khristinakovalchuk1985@gmail.com
Publikováno v:
Technology Audit & Production Reserves. 2021, Vol. 1 Issue 3(57), p39-44. 6p.
Autor:
Tkachenko, Alina
Nowadays an average person spends about more than 2 hours on social media. However there are some factors which stay beyond the question of time. The most important thing is motivation – the source of force for studying. Anxiety, lack of inspiratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4ae9acc8a73d1153cf7165b8feae84f2
Publikováno v:
Eastern-European Journal of Enterprise Technologies; 2022, Vol. 120 Issue 11, p99-108, 10p
Publikováno v:
Східно-Європейський журнал передових технологій; Том 4, № 11 (106) (2020): Технології та обладнання харчових виробництв; 39-45
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (106) (2020): Технологии и оборудование пищевых производств; 39-45
Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (106) (2020): Technology and Equipment of Food Production; 39-45
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (106) (2020): Технологии и оборудование пищевых производств; 39-45
Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (106) (2020): Technology and Equipment of Food Production; 39-45
To improve the fatty acid and amino acid composition, as well as the organoleptic characteristics of flour confectionery products, new formulations for wafers "Summer Temptation" and "Coconut Delight" with fillings made from organic raw materials hav
Autor:
Tkachenko, Alina
Publikováno v:
Technology audit and production reserves; Том 3, № 3(53) (2020): Chemical engineering; 19-24
Technology audit and production reserves; Том 3, № 3(53) (2020): Хімічна інженерія; 19-24
Technology audit and production reserves; Том 3, № 3(53) (2020): Химическая инженерия; 19-24
Technology audit and production reserves; Том 3, № 3(53) (2020): Хімічна інженерія; 19-24
Technology audit and production reserves; Том 3, № 3(53) (2020): Химическая инженерия; 19-24
The object of research is to manage the safety of developed flour confectionery products from organic raw materials – cakes, pastries and biscuits. There are many approaches to implementing a food safety management system. However, in practice it h
Autor:
Tkachenko, Alina, Syrokhman, Ivan, Basova, Yulia, Kobischan, Anna, Artemenko, Anna, Kovalchuk, Khrystyna, Kalashnyk, Olena, Katruk, Mariia, Zakharchyn, Roman, Havrylyshyn, Volodymyr
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (103) (2020): Technology and Equipment of Food Production; 66-74
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (103) (2020): Технологии и оборудование пищевых производств; 66-74
Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових виробництв; 66-74
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (103) (2020): Технологии и оборудование пищевых производств; 66-74
Східно-Європейський журнал передових технологій; Том 1, № 11 (103) (2020): Технології та обладнання харчових виробництв; 66-74
This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake f
Autor:
Kovalchuk, Khrystyna, Bodak, Mykhailo, Katruk, Mariia, Gyrka, Olga, Tkachenko, Alina, Guba, Lyudmila, Havrylyshyn, Volodymyr
Publikováno v:
Technology audit and production reserves; Том 1, № 3(51) (2020): Chemical engineering; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Хімічна інженерія; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Химическая инженерия; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Хімічна інженерія; 53-57
Technology audit and production reserves; Том 1, № 3(51) (2020): Химическая инженерия; 53-57
The paper analyzes modern methods for studying the staling process of flour confectionery products, namely, X-ray diffraction analysis, X-ray diffraction, and differential scanning colorimetry. Since the crystalline structure of finished flour confec