Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Vitalii Mihailik"'
Autor:
Vitalii Mihailik, Oksana Vitriak, Inna Danyliuk, Mykola Valko, Olga Mamai, Tatyana Popovych, Anna Ryabinina, Lyudmila Vishnevskaya, Valentyna Burak, Ludmila Vognivenko
Publikováno v:
Nutrition & Food Science. 52:752-764
Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d66ac03dded3422d5bc878cc4e48da5
https://doi.org/10.1108/nfs-06-2021-0189
https://doi.org/10.1108/nfs-06-2021-0189
Autor:
Oksana Vitriak, Vitalii Mihailik, Oksana Dzyundzya, Mikhail Kravchenko, Mykola Valko, Olga Mamai, Tatyana Popovich, Dmytro Yakymchuk, Anna Ryabinina, Lyudmila Vishnevskaya
Publikováno v:
EUREKA: Life Sciences. 4:62-70
The work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1d0ceb17b4ca451717a536ad26d1383
https://doi.org/10.21303/2504-5695.2019.00948
https://doi.org/10.21303/2504-5695.2019.00948
Autor:
Vitalii Mihailik, Valentyna Burak, Oksana Dzyundzya, Evgenia Korolenko, Olena Romanenko, Mihailo Kravchenko, Dmytro Yakymchuk, Zoia Bondarchuk, Mykola Valko, Iryna Osypenkova
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (99), Pp 52-59 (2019)
This paper reports results of research into the application of oil-seed meal in the technology of flour-based confectionery products, specifically shortbread dough. We have investigated the structural-mechanical properties of shortbread dough with th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5798e3346820a30fcd2c0203b0f07fa0
http://journals.uran.ua/eejet/article/view/170617
http://journals.uran.ua/eejet/article/view/170617
Autor:
Vitalii Mihailik, Oksana Dzyundzya, Galina Tolok, Artem Antonenko, Valentyna Burak, Mariya Shinkaruk, Іrina Ryapolova, Tеtіana Brovenko, Nadiia Voievoda, Myroslav Kryvoruchko
The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, worki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::901a65fb0063c941e39cc0b84232348d
https://zenodo.org/record/3641452
https://zenodo.org/record/3641452
Autor:
Oksana Dzyundzya, Valentyna Burak, Irina Ryapolova, Nadiia Voievoda, Mariya Shinkaruk, Artem Antonenko, Tetiana Brovenko, Galina Tolok, Myroslav Kryvoruchko, Vitalii Mihailik
Publikováno v:
BASE-Bielefeld Academic Search Engine
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (100), Pp 56-63 (2019)
The Lens
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (100), Pp 56-63 (2019)
The Lens
Results of the study of functional properties of partially prepared liver pate masses with partial replacement of beef liver with edible eggplant powder (3 %, 5 %, 7 %) were presented. Structural and mechanical characteristics of liver pate masses pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::605c6f0626f84bacdb914f3b8a13d6de
https://zenodo.org/record/3464860
https://zenodo.org/record/3464860