Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Valentуna Verkholantseva"'
Autor:
Iryna Ivanova, Maryna Serdiuk, Vira Malkina, Oksana Tonkha, Oleksandr Tsyz, Anna Shkinder-Barmina, Valentуna Verkholantseva, Nadiia Palianychka, Mikhailo Mushtruk, Tatyana Rozbytska
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The results of researching the fund formation of dry soluble substances, sugars, and titrated acids in cherry fruits of 10 studied varieties under the Southern Steppe Subzone of Ukraine are given. According to the content of biochemical quality indic
Externí odkaz:
https://doaj.org/article/3eee9389a6eb43b0aad4ac88f10994bc
Autor:
Vira Malkina, Sergey Kiurchev, Taras Hutsol, Valentуna Verkholantseva, Lyidmila Kiurcheva, Mykola Miroshnichenko, Mykola Biliuk, Vitaliy Pidlisnyj, Hatice Gürgülü, Zbigniew Kowalczyk
This paper proposes a method to determine the optimal parameters for the drying of soybean using a kinematic vibration dryer. Among the main parameters of the investigated vibroconveyor are heat and mass transfer, physical and mechanical. The paper p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e490a3cd408e780f048f0817b59c7894
https://hdl.handle.net/11454/79859
https://hdl.handle.net/11454/79859
Autor:
Iryna Semenyshyna, Taras Hutsol, Serhii Kiurchev, Lyidmila Kiurcheva, Valentуna Verkholantseva
Publikováno v:
ENVIRONMENT. TECHNOLOGIES. RESOURCES. Proceedings of the International Scientific and Practical Conference; Vol 1 (2021): Environment. Technology. Resources. Proceedings of the 13th International Scientific and Practical Conference. Volume 1; 113-116
Frozen berries have a number of undeniable advantages: they do not require additional preparation costs, are almost ready to eat, and most importantly, thanks to modern technologies, they retain almost twice as much nutrients as with other canning me
Autor:
Jarosław Gołębiewski, Szymon Głowacki, Natali Zadosna, Nadiia Palianychka, Taras Hutsol, Oleksandr Kolodii, Yevgen Mykhailov, Valentуna Verkholantseva, T. Nurek, Oleg Kucher, Serhii Kiurchev
Publikováno v:
National Information Processing Institute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8124697749e828e9520d10080fb4db1
https://doi.org/10.22630/sggw.we.9788375839340
https://doi.org/10.22630/sggw.we.9788375839340
Autor:
Anastasiia Tokar, Inna Povorozniuk, Nadiia Zahorko, Valentуna Verkholantseva, Lesia Kravchenko, Vira Tarasenko, Iryna Haidai, Nadiia Palianychka, Liudmyla Matenchuk, Zinaida Kharchenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (94), Pp 55-60 (2018)
We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of canned foods fruits with a high c
Autor:
Iryna Haidai, Nadiia Zahorko, Nadiia Palianychka, Anastasiia Tokar, Vira Tarasenko, Liudmyla Matenchuk, Lesia Kravchenko, Zinaida Kharchenko, Inna Povorozniuk, Valentуna Verkholantseva
Publikováno v:
EUREKA: Life Sciences. 4:56-62
Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the p
Autor:
Olenа Hryhorenko, Larysa Novak, Tetiana Pushkarova-Bezdil, Ludmila Pusik, Volodumur Pusik, Nina Osokina, Olesia Priss, Vitalii Liubych, Valentуna Verkholantseva
Publikováno v:
EUREKA: Life Sciences. 2:41-46
There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differen
Autor:
Olenа Hryhorenko, Volodumur Pusik, Vitalii Liubych, Ludmila Pusik, Olesia Priss, Larysa Novak, Valentуna Verkholantseva, Tetiana Pushkarova-Bezdil, Nina Osokina
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 39-47 (2018)
The technology of making dough from spelt flour differs from that known for flour of soft wheat in which starch grains are firmly bound to the protein matrix. It has been established that the content of protein in spelt grain varied from 15.0 % to 22
Autor:
Valentуna Verkholantseva, Iryna Kalugina, Viktoria Yevlash, Svetlana Kolesnichenko, Alla Salavelis, Valentina Zhukova, Halyna Bandurenko, Olena Zolovska, Olesia Priss, Sergey Kiurchev
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 6:27-34
The influence of abiotic factors on the respiration intensity of vegetables during storage is investigated. Considerable variability of respiratory metabolism was established over the years of research for cucumbers (27.51 %), zucchini (36.40 %) and
Autor:
Valentina Zhukova, Alla Salavelis, Sergey Kiurchev, Valentуna Verkholantseva, Iryna Kalugina, Olesia Priss, Olena Zolovska, Viktoria Yevlash, Halyna Bandurenko, Svetlana Kolesnichenko
Publikováno v:
EUREKA: Life Sciences. 6:10-15
The aim of the work was to establish the influence of most important abiotic planting factors (temperature, precipitation quantity) on the respiratory rate of fruit vegetables at storage and also a possibility of correction of respiratory metabolism