Zobrazeno 1 - 10
of 99
pro vyhledávání: '"V. Tolstykh"'
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 26, Iss 101, Pp 103-113 (2024)
Probiotics are live bacteria that benefit the host's health when administered in adequate quantities. However, their use may be limited due to a decrease in cell viability during production, product storage, and subsequent passage through the gastroi
Externí odkaz:
https://doaj.org/article/6a78a023a15f4ad493df1d10ab243eba
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 99, Pp 27-31 (2023)
The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but also a variety of bakery, flour confectionery and co
Externí odkaz:
https://doaj.org/article/c8a9e1118ca24d139a43e3f1b03e03bc
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 80-86 (2020)
Considering that today intestinal dysbiosis to some extent affects about 90 % of the population of Ukraine, it is advisable to develop confectionery products with functional ingredients that can affect the microflora and are used to restore the distu
Externí odkaz:
https://doaj.org/article/b96f22b00770493a8860b648103f17e0
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)
This paper considers the problem of increasing the nutritional value of whipped confectionery such as nougat by using hemp- based and soya-based protein-containing ingredients. The main tendencies of obtaining new types of food based on plant protein
Externí odkaz:
https://doaj.org/article/ddfe17b06b1146949f26157884870c45
Publikováno v:
Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 25:27-31
The paper investigates the implementation of the HACCP system (Hazard Analysis and Critical Control Points) in the restaurant business. Restaurant facilities produce not only culinary products, but also a variety of bakery, flour confectionery and co
Publikováno v:
Russian Journal of Immunology. 26:87-94
Identification of primary immunodeficiencies (PID), distinction of their nosological forms and timely admoinistered therapy for this disorders frepresent topical problems of modern immunology. According to the PID registry of the National Association
Autor:
O. V. Ermolin, S. M. Muzhichek, V. I. Pavlov, G. G. Sebryakov, A. A. Skrynnikov, S. V. Tolstykh
Publikováno v:
Journal of Computer and Systems Sciences International. 61:505-511
Publikováno v:
Vestnik Tomskogo gosudarstvennogo arkhitekturno-stroitel'nogo universiteta. JOURNAL of Construction and Architecture. 24:125-137
Autor:
Anya L. Greenberg, Irina V. Tolstykh, Katherine Van Loon, Angela Laffan, Dalila Stanfield, Paige Steiding, Stacey A. Kenfield, June M. Chan, Chloe E. Atreya, Sorbarikor Piawah, Wesley Kidder, Alan P. Venook, Erin L. Van Blarigan, Madhulika G. Varma
Publikováno v:
Journal of cancer survivorship : research and practice, vol 17, iss 3
Abstract Purpose We sought to determine whether adherence to the American Cancer Society (ACS) Nutrition and Physical Activity Guidelines was associated with better bowel function among colon cancer survivors. Methods This prospective cohort study in
Autor:
V. Tolstykh
Publikováno v:
Russian Juridical Journal. :83-102