Influence of 'Metisevit Plus' feed additive on morphological and biochemical parameters of bull blood under conditions of lead-cadmium loading

Autor: S. O. Slobodian, B. V. Gutyj, S. H. Shalovylo, P. I. Holovach, O. V. Pavliv, B. M. Kalyn, B. M. Kurtyak, Yu. R. Hachak, T. V. Martyshuk, N. V. Demus, V. L. Shnaider

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки, Vol 24, Iss 106, Pp 54-61 (2022)

In the conditions of modern man-caused pollution of the environment, environmental problems, as well as improving the quality of livestock products and their food safety, are important and relevant issues today. The study aimed to investigate the eff

Externí odkaz: https://doaj.org/article/ca471ec018824f1b84e869a4074e3f9b

Spread technology with pine nuts meal development

Autor: V. O. Nagovska, N. B. Slyvka, Yu. R. Hachak, O. R. Mykhaylytska, O. Ya. Bilyk

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 93, Pp 9-14 (2020)

The article describes the possibility of using vegetable raw materials such as pine nuts meal as a protein-vitamin complex in spread technology. Pine nuts are rich with essential amino acids, mono- and polyunsaturated fatty acids, polysaccharides and

Externí odkaz: https://doaj.org/article/8b703a1283f64788a015ad6ce8fe4318

Research of changes in individual physico-chemical parameters of yoghurts using whey protein concentrates

Autor: N. B. Slyvka, O. Ya. Bilyk, O. R. Mikhailytska, Yu. R. Hachak

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 21, Iss 91, Pp 162-166 (2019)

The purpose of the work was to investigate the effect of whey proteins and dry whey concentrates on the change of titrated and active acidity during digestion. In order to stabilize the consistency in the production of low-fat yogurts, dry whey was s

Externí odkaz: https://doaj.org/article/bead330133fb4d4bbffd794bcb5d6af6

Development of recipes for sweet processed cheese for medical and preventive purposes with 'Vynograd' cryopowder

Autor: R. L. Kovalchuk, B. V. Gutyj, O. R. Mykhaylytska, Yu. R. Hachak

Publikováno v: Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 24:60-64

Processed cheeses have always aroused great interest and liking in a significant part of the population. They can be used for business trips, numerous picnics, and to prepare many dishes that could not be done without them. Another advantage of proce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3a9abb274d1acf332ee8428e7053e9c4
https://doi.org/10.32718/nvlvet-f9710

Technological characteristics of processed and prophylactic processed cheese with a new phytospection 'Ukrainska kukhnia'

Autor: V. M. Koberniuk, Bogdan Gutyj, Yu. R. Hachak, Volodimyra Nagovska, Olha Mykhaylytska

Publikováno v: Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 93, Pp 67-71 (2020)

An important task for food processing enterprises is the search, development and implementation of cost-effective, technically advanced and environmentally friendly technologies for the food industry. Recently, a promising direction in the production

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5b8d78353c33450e406f70da6755f84
https://doi.org/10.32718/nvlvet-f9312