Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Vitalii Liubych"'
Publikováno v:
Наукові горизонти, Vol 25, Iss 3, Pp 16-25 (2022)
At present, winter durum wheat is grown after its unpaired predecessors. Under such conditions, fertiliser is important. Therefore, the study of the yield formation and quality of winter durum wheat grain depending on the fertiliser system is relevan
Externí odkaz:
https://doaj.org/article/832dbd4b599e48f4b2ead17ba2b694f7
Autor:
Olena Ulyanych, Serhii Poltoretskyi, Vitalii Liubych, Anatolii Yatsenko, Viacheslav Yatsenko, Oleh Lazariev, Vitalii Kravchenko
Publikováno v:
Agraarteadus, Vol 32, Iss 1, Pp 139-149 (2021)
Lack of water is one of the main abiotic factors that affect the change of plant production processes by imposing certain morphological, physiological and biochemical changes. The aim of the research conducted in 2019–2020 was to study the change i
Externí odkaz:
https://doaj.org/article/267d7ef192fd4bb3a4fed1276ad9d000
Autor:
Vitalii Liubych, Volodymyr Novikov, Valeriia Zheliezna, Halyna Koval, Oleh Tryhub, Svitlana Belinska, Olena Tverdokhlib, Yuliia Honcharuk, Tetyana Kolibabchuk, Serhii Pykalo
Publikováno v:
EUREKA: Life Sciences. :21-30
The object of research is the technology of enriching shortbread cookies with pumpkin flour. The problem of enriching shortbread cookies with pumpkin flour was solved. In the studies, different replacement of wheat flour with pumpkin flour was studie
Autor:
Vitalii Liubych, Volodymyr Novikov, Olexandr Pushka, Iryna Pushka, Vladyslav Cherchel, Mykola Kyrpa, Tetyana Kolibabchuk, Viktor Kirian, Valentyn Moskalets, Tetiana Moskalets
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 1:60-68
The object of this study is the production technology of bread with pumpkin paste. The task to enrich bread with pumpkin paste was resolved. The influence of different amounts of pumpkin paste on the technological parameters of the quality of wheat b
Autor:
Valeriia Zheliezna, Vitalii Liubych
Publikováno v:
Таврійський науковий вісник. Серія: Технічні науки. :133-143
У статті наведено результати аналітичного огляду щодо переваг зерна тритикале в хлібопекарській промисловості. Тритикале – перспекти
Autor:
Vitalii Liubych, Volodymyr Novikov, Valeriia Zheliezna, Halyna Koval, Oleh Tryhub, Svitlana Belinska, Olena Tverdokhlib, Yuliia Honcharuk, Tetyana Kolibabchuk, Serhii Pykalo
The object of this research is the production technology of muffins with pumpkin paste. The task was to enrich muffins with pumpkin paste. The influence of different amounts of pumpkin paste on the physicochemical and sensory parameters of muffins wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9038c6635279f95700b1a286d851737
https://zenodo.org/record/7919974
https://zenodo.org/record/7919974
Autor:
Vitalii Liubych, Volodymyr Novikov, Valeriia Zheliezna, Vitalii Prykhodko, Oleksandr Balabak, Viktor Kirian, Oleh Tryhub, Volodymyr Bardakov, Mykola Kyrpa, Vasyl Petrenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 3:19-30
This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was
Publikováno v:
Scientific Horizons. 25:16-25
At present, winter durum wheat is grown after its unpaired predecessors. Under such conditions, fertiliser is important. Therefore, the study of the yield formation and quality of winter durum wheat grain depending on the fertiliser system is relevan
Autor:
Vitalii Liubych, Volodymyr Novikov, Olexandr Pushka, Iryna Pushka, Vladyslav Cherchel, Mykola Kyrpa, Tetyana Kolibabchuk, Viktor Kirian, Valentyn Moskalets, Tetiana Moskalets
The object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved. In the studies, different replacement of semi-grain with pumpkin flour was studied according to the followi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9582ebada4dbbb16d82663d70aaafa0
https://zenodo.org/record/7764102
https://zenodo.org/record/7764102
Autor:
Vitalii Liubych
Publikováno v:
Research for Rural Development 2022 : annual 28th International scientific conference proceedings.
Durum wheat (Triticum durum Desf.) grain is the main raw material for the production of high-quality pasta and cereal products. The research was conducted at Uman National University of Horticulture (Ukraine) in a long-term stationary experiment, fou