Development of a technology of vitaminized blended vegetable oils and their identification by the fatty acid and vitamin contents

Autor: Kateryna Garbazhiy, Andrii Kyshenia, Liubov Lanzhenko, Valentina Yasko, Oksana Topchiy, Maksym Polumbryk, Yevhenii Kotliar, Mykola Bogdan, Taisa Honcharenko

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 3, Iss 11 (93), Pp 32-43 (2018)

Due to the comparative analyses of physicochemical properties and fatty acid composition of vegetable oils, a reasonable choice has been made. Namely, sunflower, pumpkin, flaxseed, and camelina oils have been found optimal for the preparation of blen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b534546a1395418e44ca87a83e283d4e
https://doi.org/10.15587/1729-4061.2018.131971

Разработка санитарно безопасной паштетной продукции из мяса птицы, сбалансированной по жирнокислотному и витаминному составу

Autor: Kotliar, Yevhenii, Topchiy, Oksana, Pylypenko, Liudmyla, Pуlуpenko, Inna, Sevastyanova, Elena

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 3, № 11 (87) (2017): Technology and Equipment of Food Production; 61-70
Восточно-Европейский журнал передовых технологий; Том 3, № 11 (87) (2017): Технологии и оборудование пищевых производств; 61-70
Східно-Європейський журнал передових технологій; Том 3, № 11 (87) (2017): Технології та обладнання харчових виробництв; 61-70

Development of original recipes of meat pastes enriched with biologically active components due to the use of vitaminized blended vegetable oils (VBVO) and protein-fat emulsions (PFE) on their basis for general and special nutrition was considered. I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::1d7fa93122e52b860f6175b248e393cd
http://journals.uran.ua/eejet/article/view/103913

Omega 3 Blends of Sunflower and Flaxseed Oil—Modeling Chemical Quality and Sensory Acceptability.

Autor: Romanić, Ranko, Lužaić, Tanja, Pezo, Lato, Radić, Bojana, Kravić, Snežana

Publikováno v: Foods; Dec2024, Vol. 13 Issue 23, p3722, 18p

Development of sanitary-safe poultry paste products with balanced fatty acid and vitamin composition

Autor: Yevhenii Kotliar, Liudmyla Pylypenko, Elena Sevastyanova, Inna Pуlуpenko, Oksana Topchiy

Publikováno v: Eastern-European Journal of Enterprise Technologies. 3:61-70

Development of original recipes of meat pastes enriched with biologically active components due to the use of vitaminized blended vegetable oils (VBVO) and protein-fat emulsions (PFE) on their basis for general and special nutrition was considered. I

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a4daaa73135dbd9e57252408a3ae7ba2
https://doi.org/10.15587/1729-4061.2017.103913

Розробка рецептур м’ясних паштетів з використанням білково-жирових емульсій на основі вітамінізованих купажованих рослинних олій

Autor: O. Topchiy, Y. Kotlyar

Publikováno v: Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. 19:89-96

The article deals with the development of recipes using meat pates and fat emulsions (BJE) based on vitaminized blended vegetable oils. The organoleptic, physico-chemical and functional and technological characteristics of new formulations meat pates

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f97e8bd83b7b1746a6f02fbae83b829
https://doi.org/10.15421/nvlvet7518