Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Victoriya Gnitsevych"'
Autor:
Victoriya Gnitsevych
Publikováno v:
THE INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS". 43:87-98
Вступ. На сучасному етапі нові підходи у створенні харчових продуктів базуються на використанні нетрадиційної сировини, харчових і ді
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac3b5888817c3649dd32ca4a788ec45e
https://doi.org/10.31617/2.2022(43)07
https://doi.org/10.31617/2.2022(43)07
Autor:
Galyna Polishchuk, Nataliia Breus, Irina Shevchenko, Victoriya Gnitsevych, Tatiana Yudina, Galyna Nozhechkina-Yeroshenko, Tetiana Semko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (106), Pp 24-30 (2020)
The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the envir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5153b27cb81dfee8a0a45bc055bd3bfe
http://journals.uran.ua/eejet/article/view/208954
http://journals.uran.ua/eejet/article/view/208954
Publikováno v:
EUREKA: Life Sciences, Iss 3, Pp 38-48 (2020)
This study developed a technology of low-lactose semi-finished products, based on fermented whey and pumpkin pulp puree, and offered a possibility of its use in the technology of structured culinary products. This research carried out the required su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46f5c6e08d7406ac95ce59931898b7f4
http://journal.eu-jr.eu/life/article/view/1323
http://journal.eu-jr.eu/life/article/view/1323
Publikováno v:
Ukrainian Food Journal. 9:74-85
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe070ee99a1659dd12a9f4ecc7b304e6
https://doi.org/10.24263/2304-974x-2020-9-1-7
https://doi.org/10.24263/2304-974x-2020-9-1-7
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (105), Pp 21-29 (2020)
Thispaper presents rheological and organoleptic studies of emulsion systems using a semi-finished product based on condensed low-lactose whey and fermented pumpkin pulp puree (SPCLLW). The positive influence of SPCLLW on the structure of emulsion sys
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e47d181bce00605d09fa3924b556454b
https://zenodo.org/record/3949970
https://zenodo.org/record/3949970
Publikováno v:
EUREKA: Life Sciences. 4:29-36
The algorithm of the study that includes theoretical analysis and physical experiment was elaborated for the study of technological parameters of pectin containing raw material processing in the vegetable-milk forcemeats technology. The expedience of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4c4badcc8f7e219cc7458ad65fd4029c
https://doi.org/10.21303/2504-5695.2016.00189
https://doi.org/10.21303/2504-5695.2016.00189
Autor:
Yulia Honchar, Victoriya Gnitsevych
Publikováno v:
Food Science and Applied Biotechnology. 3:204
Rheological properties of model systems of semi-finished products, components of which are fermented and condensed milk whey with a low lactose content and puree of pumpkin pulp, were investigated. The influence of the ratio of components on the form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f95254f74f45f5e7e7f08393c06bd5a4
https://doi.org/10.30721/fsab2020.v3.i2.81
https://doi.org/10.30721/fsab2020.v3.i2.81
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (83) (2016): Technology and Equipment of Food Production; 25-31
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (83) (2016): Технологии и оборудование пищевых производств; 25-31
Східно-Європейський журнал передових технологій; Том 5, № 11 (83) (2016): Технології та обладнання харчових виробництв; 25-31
Восточно-Европейский журнал передовых технологий; Том 5, № 11 (83) (2016): Технологии и оборудование пищевых производств; 25-31
Східно-Європейський журнал передових технологій; Том 5, № 11 (83) (2016): Технології та обладнання харчових виробництв; 25-31
We substantiated scientifically and verified experimentally the choice of technological parameters for the treatment of vegetable raw materials to ensure the realization of their target properties as a structure-forming agent in the technology of mil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01c3d199ba396aed6c7fcfb095d7cefc
http://journals.uran.ua/eejet/article/view/81209
http://journals.uran.ua/eejet/article/view/81209