Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Valentyna Burak"'
1
Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle
Autor: Vitalii Mihailik, Oksana Vitriak, Inna Danyliuk, Mykola Valko, Olga Mamai, Tatyana Popovych, Anna Ryabinina, Lyudmila Vishnevskaya, Valentyna Burak, Ludmila Vognivenko
Publikováno v: Nutrition & Food Science. 52:752-764
Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with u
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4d66ac03dded3422d5bc878cc4e48da5
https://doi.org/10.1108/nfs-06-2021-0189
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4
Training of future specialists in the hotel and restaurant industry in higher educational establishments in the conditions of distance learning
Autor: Valentyna Burak
Publikováno v: ScienceRise: Pedagogical Education, Iss 6 (39), Pp 16-20 (2020)
In the present article a structural-system analysis of studying the experience of preparation of future specialists in the hotel and restaurant industry in the conditions of distance learning is carried out. Features of training of future specialists
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d69e62b8bffb55984d9fd07ab142916a
http://journals.uran.ua/sr_edu/article/view/217512
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5
Research into the structural-mechanical properties of shortbread dough with oilseed meals
Autor: Vitalii Mihailik, Valentyna Burak, Oksana Dzyundzya, Evgenia Korolenko, Olena Romanenko, Mihailo Kravchenko, Dmytro Yakymchuk, Zoia Bondarchuk, Mykola Valko, Iryna Osypenkova
Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (99), Pp 52-59 (2019)
This paper reports results of research into the application of oil-seed meal in the technology of flour-based confectionery products, specifically shortbread dough. We have investigated the structural-mechanical properties of shortbread dough with th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5798e3346820a30fcd2c0203b0f07fa0
http://journals.uran.ua/eejet/article/view/170617
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7
Obtaining the powder-like raw materials with the further research into properties of eggplant powders
Autor: Irina Ryapolova, Tetiana Brovenko, Valentyna Burak, Myroslav Kryvoruchko, Oksana Dzyundzya, Artem Antonenko, Natalya Novikova, Galina Tolok, Alexander Averchev
Publikováno v: Eastern-European Journal of Enterprise Technologies. 5:14-20
Results of the research into development of the advanced technological and technical solutions for the processing of eggplants are reported. The proposed technology resolves the task on the rational use of eggplants. Owing to the infrared drying, a q
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::47cdd4ad51e0c7d00e413582b8440305
https://doi.org/10.15587/1729-4061.2018.143407
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8
INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF POWDER OF EGGPLANTS
Autor: Galina Tolok, Myroslav Kryvoruchko, Tеtіana Brovenko, Valentyna Burak, Oksana Dzyundzya, Artem Antonenko, Irina Ryapolova, Natalya Novikova, Alexander Averchev
Publikováno v: EUREKA: Life Sciences. 5:22-29
The aim of the article is to study and to generalize technological properties of eggplant powder, produced by infrared drying at temperatures 50-60 ºС. The results of the conducted complex of studies reflect main technological and consumption prope
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::74380004929b0463f1f4934ac018d616
https://doi.org/10.21303/2504-5695.2018.00723
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9
Prerequisites for the development of hydro-jet technology in designing women’s headgear at hospitality establishments
Autor: Olena Yakymchuk, Dmytro Yakymchuk, Nikolay Kushevskiy, Elena Chepelyuk, Juliya Koshevko, Nadiia Myrhorodska, Oksana Dzyundzya, Valentyna Burak
Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 1 (91), Pp 36-46 (2018)
Selection of the submerged hydro-jet as a tool for shaping volumetric headgear details was substantiated. The experimental device for determining dynamic pressures of the submerged hydro-jet, which consists of the dynamometer, the power source, the c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84799941c7015632fa6bb8878b31ef80
http://journals.uran.ua/eejet/article/view/121507
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10
STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER
Autor: Vitalii Mihailik, Oksana Dzyundzya, Galina Tolok, Artem Antonenko, Valentyna Burak, Mariya Shinkaruk, Іrina Ryapolova, Tеtіana Brovenko, Nadiia Voievoda, Myroslav Kryvoruchko
The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, worki
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::901a65fb0063c941e39cc0b84232348d
https://zenodo.org/record/3641452
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