Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Vladimir Piddubnyi"'
Autor:
Larysa Rybchuk, Anatolii Vdovichen, Olha Romanovska, Inna Danyliuk, Vladimir Piddubnyi, Iryna Losheniuk, Mihailo Kravchenko, Tatiana Yudina, Roman Romanenko
This paper considers the changes in quality indicators of sugar pastes with dry demineralized whey and glycerin during storage in order to establish their technological shelf life. Based on the results of studying changes in the mass fraction of mois
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0cf75fa908742d4503fff74e570c74e
https://zenodo.org/record/7085768
https://zenodo.org/record/7085768
Autor:
Roman Romanenko, Vladimir Piddubnyi, Dina Fedorova, Tatiana Marusyak, Tetiana Nezveshchuk-Kohut, Karina Palamarek, Inna Danyliuk, Mihailo Kravchenko, Larysa Rybchuk
Publikováno v:
EUREKA: Life Sciences, Iss 1, Pp 48-56 (2020)
There is studied the influence of glycerin on rheological characteristics of marzipan pastes with dry demineralized whey (DDW) for determining its rational concentration in the composition of decorative semi-products PKV and MFV. PKV – marzipan pas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07a9a20e528b7669ca1d35f37c8f2a25
http://eu-jr.eu/life/article/view/1120/1085
http://eu-jr.eu/life/article/view/1120/1085
Autor:
Vladimir Piddubnyi, Sergii Samiilenko, Olena Bilyk, Viktor Fedoriv, Vitaliy Shutyuk, Vоlоdymyr Bondar
A procedure for analyzing the effectiveness of using fuel and energy resources (FER) in sugar production, based on the developed idealized circuit of the thermal-technological complex (TTC) as the base for comparison was presented. This procedure mak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f461ed18c63fa3b6ffee6f74a1504f8
https://zenodo.org/record/5085376
https://zenodo.org/record/5085376
Autor:
Yulia Bondarenko, Vladimir Piddubnyi, Olena Bilyk, Tetyana Vasylchenko, Oksana Kochubei-Lytvynenko
Publikováno v:
EUREKA: Life Sciences, Iss 1, Pp 44-52 (2021)
Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, and a whey protein concentrate (WPC) with a protein content of 65 %, have been chosen as functional bases in the production of complex baking improvers w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb25a12627d834a4221a62adfdd8d0af
https://zenodo.org/record/4770953
https://zenodo.org/record/4770953
DETERMINING THE RATIONAL CONCENTRATION OF DRY DEMINERALIZED WHEY IN A FORMULATIONFOR MARZIPAN PASTES
Autor:
Larysa Rybchuk, Mihailo Kravchenko, Vladimir Piddubnyi, Inna Danyliuk, Roman Romanenko, Tetiana Nezveshchuk-Kohut, Dina Fedorova, Tatiana Marusyak, Karina Palamarek
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (103), Pp 22-33 (2020)
Results obtained in the studies of rheological, surface and sensory characteristics of marzipan paste containing dry demineralized whey (DDW) are presented in this paper. Positive effect of DDW on sensory characteristics of model compositions of marz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9f6dbf7750d18837ec3a47f1640387f
https://zenodo.org/record/3674673
https://zenodo.org/record/3674673