Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Uliana Kuzmyk"'
Autor:
Artur MYKHALEVYCH, Uliana KUZMYK
Publikováno v:
Food and Environment Safety, Vol 21, Iss 3, Pp 209-217 (2022)
The aim of the research was to determine the optimal modes of heat treatment of pine nut kernels in order to preserve their biological value to the optimal, which will allow in the future to use this type of raw material in the technology of various
Externí odkaz:
https://doaj.org/article/a51fe16db0df470ebef661434cedcc8e
Autor:
Olha Yatsenko, Nataliia Yushchenko, Uliana Kuzmyk, Vasyl Pasichnyi, Oksana Kochubei-Lytvynenko, Nataliia Frolova, Olga Korablova, Ivan Mykoliv, Volodymyr Voitsekhivskyi
Publikováno v:
Potravinarstvo, Vol 14, Pp 443-450 (2020)
Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during s
Externí odkaz:
https://doaj.org/article/ef6242468e4048aa84fb9c65132ba00b
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (111), Pp 28-35 (2021)
The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efd220dabebdf6b638099a0ed9195789
http://journals.uran.ua/eejet/article/view/228083
http://journals.uran.ua/eejet/article/view/228083
Publikováno v:
Ukrainian Food Journal. 10:277-288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4b351c3efd243e2a553e9d46f7180bf
https://doi.org/10.24263/2304-974x-2021-10-2-6
https://doi.org/10.24263/2304-974x-2021-10-2-6
Autor:
Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach, Roman Shvaiko
Publikováno v:
EUREKA: Life Sciences, Iss 3, Pp 29-35 (2021)
Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f83a4bba8864b9e162e110a980bf2c1
https://doi.org/10.21303/2504-5695.2021.001848
https://doi.org/10.21303/2504-5695.2021.001848
Autor:
Tatiana Belemets, Irina Radzievskaya, Oksana Tochkova, Nataliia Yushchenko, Uliana Kuzmyk, Artur Mykhalevych
Publikováno v:
Technology Audit and Production Reserves, Vol 1, Iss 3(57), Pp 26-33 (2021)
It is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the qua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84ed1226449ea561441165b0801411bb
https://doi.org/10.15587/2706-5448.2021.225530
https://doi.org/10.15587/2706-5448.2021.225530
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (108), Pp 37-44 (2020)
The expediency of using milk proteins in the technology of butter pastes, dry milk protein concentrate, and dry whey protein concentrate, has been substantiated. It was determined that the use of protein-polysaccharide complexes in the technology of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d9a901adb8d3cce6305fff792188d47
https://doi.org/10.15587/1729-4061.2020.217940
https://doi.org/10.15587/1729-4061.2020.217940
Autor:
Oksana Kochubei-Lytvynenko, Tatiana Belemets, Olha Yatsenko, Uliana Kuzmyk, Nataliia Yushchenko
Publikováno v:
EUREKA: Life Sciences, Iss 6, Pp 58-65 (2020)
It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics. The main quality characteristic of soups-purees is a homogenous co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72690edbd0f4cde94a2ec5b070a1a065
http://journal.eu-jr.eu/life/article/view/1542
http://journal.eu-jr.eu/life/article/view/1542
Publikováno v:
EUREKA: Life Sciences, Iss 4, Pp 26-33 (2020)
It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4494cd97357fd35455826d2a704f0e4c
http://journal.eu-jr.eu/life/article/view/1381
http://journal.eu-jr.eu/life/article/view/1381
Autor:
Vasyl Pasichnyi, Olha Yatsenko, Olga Korablova, Volodymyr Voitsekhivskyi, Oksana Kochubei-Lytvynenko, Ivan Mykoliv, Nataliia Frolova, Uliana Kuzmyk, Nataliia Yushchenko
Publikováno v:
Potravinarstvo, Vol 14, Pp 443-450 (2020)
Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::66e64758b9e0f2e90c45ea2875be0d5e
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1283
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1283