Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Vasil Pasichnyi"'
Publikováno v:
ГРААЛЬ НАУКИ. :125-129
The actual tasks facing the meat industry are the rational use of meat raw materials with different technological characteristics and improving the quality of products that are produced. Today, in the world market of meat raw materials widely distrib
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9179f3059eaad2bba424d910e14215c
https://doi.org/10.36074/grail-of-science.25.06.2021.023
https://doi.org/10.36074/grail-of-science.25.06.2021.023
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 43-47 (2019)
Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62d6dadbe35412a975bb3bb848fad926
https://doi.org/10.32718/nvlvet-f9108
https://doi.org/10.32718/nvlvet-f9108
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 48-53 (2019)
Food proteins, besides being used as sources of energy and providing the body with amino acids for the protein synthesis, are important biological objects that help maintain the overall health of a person, participate in the growth and development of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75c5c6f5995b94139bb9380c2a3d3d0e
https://nvlvet.com.ua/index.php/food/article/view/3642
https://nvlvet.com.ua/index.php/food/article/view/3642
Publikováno v:
Technical Sciences and Technologies. :154-164
Urgency of the research. Nowdays the fast changes of social lifestyle because of the globalisation influence are happening very quickly. The dinamic rhythm of life has made the population use meat convenience food which contains a small quantity of f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e646354f0616b7f3dc8bb0d05e19f7d
https://doi.org/10.25140/2411-5363-2019-2(16)-154-164
https://doi.org/10.25140/2411-5363-2019-2(16)-154-164
Publikováno v:
DÉBATS SCIENTIFIQUES ET ORIENTATIONS PROSPECTIVES DU DÉVELOPPEMENT SCIENTIFIQUE VOLUME3.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6411beb8e207c9569c76362a63c0cbd4
https://doi.org/10.36074/logos-05.02.2021.v3.08
https://doi.org/10.36074/logos-05.02.2021.v3.08
Autor:
Olena Moroz, Andrii Marynin, Anatoliy Ukrainets, R. Svyatnenko, Vasil Pasichnyi, Oleg Khrapachov
Publikováno v:
EUREKA: Life Sciences. 6:26-32
The aim of the researches was to determine the effectiveness of repeated pasteurization using an air absorbent. The effectiveness of repeated pasteurization is studied at an air absorbent for prolonging the storage life of sausage products. Pasteuriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2de88eeb73b681f9ea99fe3e388b381
https://doi.org/10.21303/2504-5695.2018.00809
https://doi.org/10.21303/2504-5695.2018.00809
Autor:
Vasil Pasichnyi, Anatoliy Ukrainets, Oleg Khrapachov, Andriy Marynin, Roman Svyatnenko, Olena Moroz
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (96), Pp 21-28 (2018)
We present a study into bacteriostatic effects achieved by repasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the le
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f90ad7f41b6dc4a243b7c379e409c5c9
https://doi.org/10.15587/1729-4061.2018.147946
https://doi.org/10.15587/1729-4061.2018.147946
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 20, Iss 90, Pp 22-26 (2018)
The article is devoted to the improvement of the recipes of minced meat products with using fish raw materials and the study of organoleptic and functional and technological properties of developed minced meat systems and finished products. The resea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2fed1be46502f16136e9671d5c01fe01
https://nvlvet.com.ua/index.php/food/article/view/2538
https://nvlvet.com.ua/index.php/food/article/view/2538
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 20, Iss 90, Pp 32-35 (2018)
The article is devoted to the influence of protease of microbiological origin on the autolysis process in broiler chicken meat. Protease made by Aspergillus fungi was chosen as an enzym. According to the experiment plan, 5 samples were made, includin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1bb5750b6c321478311b77547518a1d
https://nvlvet.com.ua/index.php/food/article/view/2552
https://nvlvet.com.ua/index.php/food/article/view/2552
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 4 (2019)
This study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional orig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5211eca2fe593c788bee21b6b3a1e4a7
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1561
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1561