Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Yuliia Slyva"'
Autor:
Larysa Bal-Prylypko, Inna Levytska, Liubov Tkachenko, Yuliya Kryzhova, Yaroslav Rudyk, Yevheniia Marchyshyna, Maxim Ryabovol, Yuliia Slyva
Publikováno v:
Potravinarstvo, Vol 18 (2024)
The article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of flax seeds and blueberry extract. Vegan nutrition analysis in Ukraine shows that dishes for
Externí odkaz:
https://doaj.org/article/30c187f5d1ac44e3a52b0cb0a69ad42d
Autor:
Yuliya Omelchun, Larysa Shevchenko, Mykola Voynalovich, Oleksandr Savchenko, Nataliia Hryshchenco, Gennadii Tkach, Oleksandr Androshchuk, Oleksandra Drachuk, Maksym Kozii, Hennadii Rzhevskyi, Yuliia Slyva
Publikováno v:
Potravinarstvo, Vol 17 (2023)
To prevent pest contamination of crops, they are treated with plant defense agents, the action of which is aimed at the destruction or development and reproduction control of hazardous organisms. But also these chemical agents cause pollution of envi
Externí odkaz:
https://doaj.org/article/8f7a309c595047c190225485b3148c6e
Autor:
Volodymyr Vovkotrub, Olga Iakubchak, Leonid Horalskyi, Nataliia Vovkotrub, Larysa Shevchenko, Nataliia Shynkaruk, Tatyana Rozbytska, Yuliia Slyva, Olga Tupitska, Oksana Shtonda
Publikováno v:
Potravinarstvo, Vol 17 (2023)
Microstructural changes in meat that occur during refrigerated storage depend on the hygiene of slaughtering and primary processing of animal carcasses, their cooling conditions, storage period, and microbial contamination and reflect the processes o
Externí odkaz:
https://doaj.org/article/d1d6b3f6c1604f089d52d08076faec03
Autor:
Roman Zinchenko, Yuliia Slyva
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 4, Pp 19-29 (2022)
The inclusion of plant components in meat products plays a substantial role in human nutrition, since such inclusions are a source of biologically active substances, promote digestion, and increase the nutritional composition of food products. The pu
Externí odkaz:
https://doaj.org/article/c4f83e677c0b4ec7b602e556916ff45d
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 13, Iss 2, Pp 63-70 (2022)
Most of the quality indicators regulated by the standard for seed potato certification are determined by the subjective component, that is, the competence of the personnel. However, the regulatory framework does not establish criteria for assessing c
Externí odkaz:
https://doaj.org/article/c882fece2dc2448386b7f799a4235a64
Autor:
Olha Samoilichenko, Olga Priadko, Valentyn Mokiichuk, Nataliia Pashchenko, Larysa Bal-Prylypko, Yuliia Slyva, Valentyna Tkachuk, Nataliya Silonova, Mykola Nikolaienko, Tatyana Rozbytska
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The article aims to consider in detail the principles and requirements for impartiality, its components, and the status of implementation of these requirements in the current state of conformity assessment in Ukraine for different types of conformity
Externí odkaz:
https://doaj.org/article/70196efde670416fa17c87df6537e5e9
Autor:
Yuliia Slyva
Publikováno v:
Technology Audit and Production Reserves, Vol 2, Iss 3(58), Pp 31-36 (2021)
The object ofresearchis risk management in food safety management systems. The subject of the study is individual indicators, criteria and a comprehensive indicator of risk management for food safety. One of the most problematic areas is the lack of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cc738e46e8e5050dc1399afce30a2af
https://zenodo.org/record/4769831
https://zenodo.org/record/4769831
