Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Vasyl Pasichnyi"'
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 1, Pp 47-56 (2022)
The relevance of this study is conditioned upon the increasing interest in alternative sources of protein, to solve the problem of providing the population with biologically complete food products of a combined composition. The purpose of this study
Externí odkaz:
https://doaj.org/article/dfdd587b8fc0422abcbb292cebd3b96b
Autor:
Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi
Publikováno v:
Potravinarstvo, Vol 15, Pp 26-32 (2021)
The article aims to determine the effect of combining duck meat (Anas platyrhynchos) and freshwater fish (Hypophthalmichthys molitrix) on the quality (nutritional value, functional and technological properties, sensory attributes) of meat-containing
Externí odkaz:
https://doaj.org/article/b7587380b6ed4a01afea3d37e09e74e7
Publikováno v:
Potravinarstvo, Vol 14, Pp 647-655 (2020)
Aspects for the use of regional raw materials in ground food technology require further study of functional and technological properties to be able to predict them depending on the chemical composition of raw materials and processing methods. The aim
Externí odkaz:
https://doaj.org/article/a2b84063870f420d8afdf2ae1c9ca5a9
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
The object of research is the physical properties and rheological indicators of meat pates with corn starch suspensions prepared with activated water. Among the components of the composition of drinking water and food products, there are many substan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::c3436d08c5d882259e95d257f7f2d1bf
https://zenodo.org/record/7920706
https://zenodo.org/record/7920706
Autor:
Vasyl Pasichnyi, Vasyl Tischenko, Nataliia Bozhko, Andrii Marynin, Oksana Moskaluyk, Alina Geredchuk
Робота присвячена медико-біологічним дослідженням напівфабрикату м’ясомісткого і м’ясомісткої напівкопченої ковбаси на піддослідни
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a39fd57ab8d2c5592b2de8cd33aff46
https://zenodo.org/record/7528876
https://zenodo.org/record/7528876
Autor:
Nataliia Bozhko, Vasyl Pasichnyi, Vasyl Tischenko, Andrii Marynin, Yevgeniia Shubina, Igor Strashynskyi
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11(112), Pp 58-65 (2021)
Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d5add92e3fccd82a572bc624b5d7357
http://journals.uran.ua/eejet/article/view/237806
http://journals.uran.ua/eejet/article/view/237806
Autor:
Vasyl Pasichnyi, Igor Strashynskyi, Nataliia Bozhko, Vasyl Tischenko, Andriy Marynin, Yevgenia Shubina
Publikováno v:
EUREKA: Life Sciences, Iss 4, Pp 34-42 (2021)
The work is devoted to the development of meat-containing breads with a combination of turkey MCPM (mechanically crumbed poultry meat) and hemp flour with further study of functional-technological and sensory characteristics and the study of nutritio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb99da9ae32575884768d7b5c1e55cf3
http://journal.eu-jr.eu/life/article/view/1977
http://journal.eu-jr.eu/life/article/view/1977
Publikováno v:
Animal Science and Food Technology. 13:47-56
The relevance of this study is conditioned upon the increasing interest in alternative sources of protein, to solve the problem of providing the population with biologically complete food products of a combined composition. The purpose of this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31700c974345b7c4f26184021ebfa856
https://doi.org/10.31548/animal.13(1).2022.47-56
https://doi.org/10.31548/animal.13(1).2022.47-56
Autor:
Vasyl Pasichnyi, Dmytro Garmash
Publikováno v:
Bulletin of the National Technical University «KhPI». Series: New solutions in modern technology. :40-44
The article reveals some aspects of the influence of the duration of heat treatment and different types of functional mixtures on the functional and technological characteristics of broiler meat products at low temperature processing under the condit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::919852a83f02b978e39a7bd45fe2869a
https://doi.org/10.20998/2413-4295.2020.01.06
https://doi.org/10.20998/2413-4295.2020.01.06