Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Zolotukhina Inna"'
Autor:
Deinychenko Grygorii, Huzenko Vasyl, Dmytrevskyi Dmytro, Zolotukhina Inna, Chervonyi Vitalii, Horielkov Dmytro
Publikováno v:
Acta Periodica Technologica, Vol 2022, Iss 53, Pp 1-10 (2022)
A new method of eliminating the polarizing layer on the membrane surface during ultrafiltration of buttermilk is considered. An experimental equipment and processing methodology the results of studying buttermilk ultrafiltration are presented. Thi
Externí odkaz:
https://doaj.org/article/d5654ccdd8654354b9d2dbe397d840c3
Autor:
ROMANOVA, ELENA, VOROZHEIKIN, ANTON, METALNIKOV, ANTON, GRYAZNYKH, ANDREY, MAUKAYEVA, SAULE, ZOLOTUKHINA, INNA, RYZHKOVA, LARISA, VRACHINSKAYA, TATIANA, GAROV, SVETOSLAV, BOLOTIN, ALEXANDER, PRONIN, EVGENY, ANISIMOV, MAXIM, KONOVALOV, DENIS, TKACHENKO, MAXIM
Publikováno v:
Journal of Physical Education & Sport; Aug2024, Vol. 24 Issue 8, p1868-1874, 7p
Autor:
MISCHENKO, NATAL'YA, ROMANOVA, ELENA, VOROZHEIKIN, ANTON, ZOLOTUKHINA, INNA, BOLOTIN, ALEXANDER, RUDENKO, DENIS, ZOTIN, VITALY, BALASHKEVICH, NATALYA, ZHUNUSSOVA, AIGUL, FEDOROVA, MARINA, TYUPA, PAVEL, MARTUSEVICH, ANDREW
Publikováno v:
Journal of Physical Education & Sport; May2024, Vol. 24 Issue 5, p1082-1090, 9p
Autor:
METALNIKOV, ANTON, KOLOKOLTSEV, MIKHAIL, KOKHAN, SERGEY, DYUSSENOVA, LYAZZAT, IZBASSAROVA, IRINA, ZOLOTUKHINA, INNA, TORCHINSKY, NIKOLAY, MUNGALOV, ANDREY, TYUPA, PAVEL, AGANOV, SERGEY, LOPATINA, OLGA
Publikováno v:
Journal of Physical Education & Sport; Apr2024, Vol. 24 Issue 4, p836-845, 10p
Autor:
KOLMAN, OLGA, IVANOVA, GALINA, KUDRYAVTSEV, MIKHAIL, BORTNIKOVA, GALINA, SAVCHUK, ALEXANDER, GALIMOVA, ALENA, OSIPOV, ALEXANDER, ZOLOTUKHINA, INNA, BOCHARIN, IVAN, GRYAZNYKH, ANDREY, LUKASHEVICH, ELENA
Publikováno v:
Journal of Physical Education & Sport; Feb2024, Vol. 24 Issue 2, p368-373, 6p
Autor:
Deinychenko Hryhorii, Huzenko Vasyl, Dmytrevskyi Dmytro, Zolotukhina Inna, Omelchenko Оleksandr
Topicality.Today, the existing innovative developments of dairy food products have great opportunities for the wide implementation of various types and quality of dairy raw materials into production. After all, many inventions directly relate to tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::9d65509c70df40c31eb422dbc3adc34f
https://zenodo.org/record/8015007
https://zenodo.org/record/8015007
Autor:
Deynychenko Hryhorii, Huzenko Vasyl, Dmytrevskyi Dmytro, Zolotukhina Inna, Perekrest Volodymyr
Topicality.The dairy industry as a branch, characterized by a high level of waste generation, is the object of widespread baromembrane processes use. At the same time, scientists continue to work on the introduction of new dairy products types, new w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::eb1b44f18d75222272adc1dce162b6c0
https://zenodo.org/record/7112649
https://zenodo.org/record/7112649
Publikováno v:
Ресторанний і готельний консалтинг. Інновації; Том 3, № 2 (2020); 262-272
Restaurant and hotel consulting. Innovations; Том 3, № 2 (2020); 262-272
Ресторанный и гостиничный консалтинг. Инновации; Том 3, № 2 (2020); 262-272
Restaurant and hotel consulting. Innovations; Том 3, № 2 (2020); 262-272
Ресторанный и гостиничный консалтинг. Инновации; Том 3, № 2 (2020); 262-272
The topicality. Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems “Astri Gel”, consisting of 8 ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::7abbf3e4a85126c3a98e930d72a87721
http://restaurant-hotel.knukim.edu.ua/article/view/219710
http://restaurant-hotel.knukim.edu.ua/article/view/219710
The topicality.Today, the use of traditional stabilizers, such as flour, starch, gelatin, is ineffective. To improve the properties of semi-finished protein-carbohydrate (NBV) was chosen stabilizer of food systems “Astri Gel”, consisting of 8 add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::85021968cb91efad7af5e7d8c90c7bab
https://zenodo.org/record/4707017
https://zenodo.org/record/4707017
Autor:
Samoichuk, Kyrylo, Kovalyov, Alexandr, Oleksiienko, Vadym, Palianychka, Nadiia, Dmytrevskyi, Dmytro, Chervonyi, Vitalii, Horielkov, Dmytro, Zolotukhina, Inna, Slashcheva, Alina
Publikováno v:
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Технології та обладнання харчових виробництв; 16-24
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Технологии и оборудование пищевых производств; 16-24
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Technology and Equipment of Food Production; 16-24
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Технологии и оборудование пищевых производств; 16-24
Eastern-European Journal of Enterprise Technologies; Том 5, № 11 (107) (2020): Technology and Equipment of Food Production; 16-24
One of the urgent problems in the dairy industry is to reduce power input in the process of dispersing milk fat while ensuring a high degree of homogenization. This problem can be solved through the development and implementation of a virtually unexp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::a05d2be75911c32589bb29281b7e2358
http://journals.uran.ua/eejet/article/view/213236
http://journals.uran.ua/eejet/article/view/213236