Výsledky vyhledávání - "Vita Atanasova"

Effect of germinated lentil seeds eddition on the nutritional value of the beverage

Publikováno v: Ukrainian Journal of Food Science. 8:241-250

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::72010c9adc9314f032861e58c8790cc8
https://doi.org/10.24263/2310-1008-2020-8-2-7

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Development of a fermented milk dessert composition «Martyshka»

Autor: Vita Atanasova, Liudmyla Valevskaya, Nadya Dzyuba, Alena Sokolovskaya

Publikováno v: Eastern-European Journal of Enterprise Technologies. 4:43-49

A recipe and technology for the production of a new fermented milk dessert Martyshka of increased nutritional value have been developed. The recipe of the new dessert includes such components (g/100 g): cottage cheese – 54, jam – 23, honey – 8,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::559e57db2e8c5145e694baa7c6cbf534
https://doi.org/10.15587/1729-4061.2017.108803

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ELABORATION OF THE RECIPE OF THE FERMENTED MILK DESSERT FOR CHILD FOOD

Autor: Alena Sokolovskaya, Liudmyla Valevskaya, Nadya Dzyuba, Vita Atanasova

Publikováno v: EUREKA: Life Sciences. 4:3-9

Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream –

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::080e5824a4486f21226a4a7c51428efb
https://doi.org/10.21303/2504-5695.2017.00371

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Development of fruit diseases of microbial origin during storage at treatment with antioxidant compositions

Autor: Marina Serdyuk, Alina Kulik, Olesia Priss, Julia Kozonova, Nonna Gaprindashvili, Maryana Kashkano, Vita Atanasova, Dmytrо Stepanenko, Tatiana Kopylova

Publikováno v: Eastern-European Journal of Enterprise Technologies. 3:45-51

Present study addresses scientific substantiation of appropriateness of conducting after-harvesting treatment with antioxidant compositions for preventing the development of pathogenic microflora on the surface of fruits during long-term storage. We

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4a4651a638c67a2757ed3a8eab425116
https://doi.org/10.15587/1729-4061.2017.103858

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INVESTIGATION OF THE INFLUENCE OF ANTIOXIDANT COMPOSITIONS ON DEVELOPMENT OF MICROBIOLOGICAL SPOILAGE IN STORAGE OF FRUITS

Autor: Alina Kulik, Marina Serdyuk, Olesia Priss, Julia Kozonova, Vita Atanasova, Maryana Kashkano, Tatiana Kopylova, Dmytrо Stepanenko, Nonna Gaprindashvili

Publikováno v: EUREKA: Life Sciences. 3:24-29

The studies are devoted to the scientific grounding of expedience of after-harvest processing by antioxidant compositions for preventing the development of pathogenic microflora on fruit surfaces during a long storage. For the studies were used apple

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8524333ec533be6ee9d7a3390d2185e2
https://doi.org/10.21303/2504-5695.2017.00355

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