Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Yuriy Hachak"'
Experimental studies have proven the effectiveness of the use of the herbal dietary supplement "Immunocort" in the technology of rennet cheese "Mozzarella Ukrainian". "Immunocort" is an herbal preparation that contains a balanced complex of immunoact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8625a451b048b7a7223f9054738410f
https://zenodo.org/record/7746589
https://zenodo.org/record/7746589
Autor:
Yuriy Hachak, S. Shalovylo, O. Pavliv, N.I. Pakholkiv, Bogdan Gutyj, T. B. Nahirniak, Y. Grymak, O.I. Sobolev, O. Stadnytska, V. Hudyma, O.S. Grabovska, V. Bratyuk, G. Denys, I. Jarochovich, O. Skoromna, Inna Bushueva, T.V. Farionik
Publikováno v:
Ukrainian Journal of Ecology, Vol 10, Iss 1, Pp 122-126 (2020)
The purpose of this search was to investigate the influence of “Thireomagnile” and “Thyrioton” on the antioxidant status of cows in the development of endotoxicosis. The experimental part of the work was performed at the Department of Pharmac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b090a5d006a1f5a724bd8319f80a08c
https://www.ujecology.com/articles/influence-of-thireomagnile-and-thyrioton-preparations-on-the-antioxidant-status-of-pregnant-cows-with-symptoms-of-endoto.pdf
https://www.ujecology.com/articles/influence-of-thireomagnile-and-thyrioton-preparations-on-the-antioxidant-status-of-pregnant-cows-with-symptoms-of-endoto.pdf
Autor:
Alina Pikhtirova, Olena Paladiychuk, Alexander Sobolеv, Yuriy Hachak, Jaroslava Vavrysevych, L.B. Savchuk, Bogdan Gutyj, Natalya Slyvka, Tatyana Samura, Inna Bushueva
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (97), Pp 52-59 (2019)
Natural plant bio-additives deserve special attention, because due to their natural properties they provide dairy products with functional properties. The use of such additives makes it possible to fill the shortage of essential nutrients, increase n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c254db680e14842affb6f6dc3c0837d
http://journals.uran.ua/eejet/article/view/154942
http://journals.uran.ua/eejet/article/view/154942
Autor:
Jaroslava Vavrysevych, Yuriy Hachak, Alina Pikhtirova, L.B. Savchuk, Alexander Sobolеv, Bogdan Gutyj, Tatyana Samura, Inna Bushueva, Olena Paladiychuk, Natalya Slyvka
Publikováno v:
EUREKA: Life Sciences. 1:28-35
Crafty combination of cryopowders as bio-supplements to the “milk” base has great prospects in both bio-technological and social aspect. Main criteria at developing recipes of cheese masses were a search for optimal ratios of components for getti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5026a85df876d43154e20c421fca68c7
https://doi.org/10.21303/2504-5695.2019.00839
https://doi.org/10.21303/2504-5695.2019.00839
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (94), Pp 28-35 (2018)
Our experimental research revealed that in order to improve consistency during storage of sour milk beverages, it is necessary to ensure the binding of free moisture through the use of natural stabilizers, thickeners and the substances that perform a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec036ce433c1fb059b99bf54b4195af0
https://doi.org/10.15587/1729-4061.2018.140093
https://doi.org/10.15587/1729-4061.2018.140093
Publikováno v:
EUREKA: Life Sciences. 4:3-12
Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products. Just that is why, the aim of the work was to st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80314d030e4e90a827d2fabf7cdee8f4
https://doi.org/10.21303/2461-4262.2018.00672
https://doi.org/10.21303/2461-4262.2018.00672
Publikováno v:
EUREKA: Life Sciences. 1:18-24
There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin. The use of “Amaranth” cryopowder in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74bb43c8e9216e92981cb67c065fa84e
https://doi.org/10.21303/2504-5695.2018.00555
https://doi.org/10.21303/2504-5695.2018.00555
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (91), Pp 10-15 (2018)
The expediency of using the cryopowder "Amaranth" in the technology of molten cheese is substantiated. The cryopowder "Amaranth" contains necessary vitamins and microelements of natural origin. Applying the cryopowder "Amaranth" in the technology of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3dc41d6bc93d38839560b615a795600d
http://journals.uran.ua/eejet/article/view/120879
http://journals.uran.ua/eejet/article/view/120879
Autor:
Y. Y. Lavryshyn, O. Krushelnytska, V. V. Stybel, Bogdan Gutyj, Volodymyr Parchenko, Inna Bushueva, L.M. Darmohray, Yuriy Hachak, A. R. Shcherbatyy, A. H. Kaplaushenko, I. Turko
Publikováno v:
Ukrainian Journal of Ecology, Vol 7, Iss 4, Pp 589-596 (2017)
The results of studies of the effect of Cadmium influence on the state of the enzyme and nonenzyme system of antioxidant protection of young cattle organism, namely on the activity of superoxide dismutase, catalase, glutathione peroxidase, level of r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::baf7f7aa6725f9d394c1ff39421b3af1
http://ojs.mdpu.org.ua/index.php/biol/article/view/2105
http://ojs.mdpu.org.ua/index.php/biol/article/view/2105
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 2:20-24
The prospects and usefulness of the cryopowder “Garbuz”, the unified dietary supplement, to improve the organoleptic and physicochemical parameters, and also to increase the biological value of curds are considered. The focus is given to formulat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05381746fc908e204b9140d4db6fa9ea
https://doi.org/10.15587/1729-4061.2017.98194
https://doi.org/10.15587/1729-4061.2017.98194