Browsing by Author Havrysh, Andrey

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Issue DateTitleAuthor(s)
2015Alternative Methods of Cooking FondantHavrysh, Andrey; Smirnova, Elizabeth; Bloshchinska (Dudkina), Olena
2013Bakery technology for children with vitamin D deficient statesBortnichuk, Oleg; Havrysh, Andrey; Dotsenko, Viktor; Kokhan, Olena M.
2015Characterization of recipe composition of fondantsHavrysh, Andrey; Smirnova, Elizabeth; Bloshchinska (Dudkina), Olena
2013Current approaches to the technology of bakery products made from frozen prepared foodRohliev, Iosif; Havrysh, Andrey; Dotsenko, Viktor; Lukianets, Halyna
2020Differences in the composition of vocable compounds in fresh and dried mixed heat supply of white rolled cabbageNiemirich, Oleksandra; Frolova, Natalia; Ustymenko, Ihor; Havrysh, Andrey
2015Finely dispersed spicy-aromatic and carotene containing raw materials as surfactants for oil in water emulsionLiavynets, Heorhii; Ishchenko, Tatiana; Havrysh, Andrey; Niemirich, Oleksandra; Arsenieva, Larisa; Dovgun, Irina
2013Flour confectionary products for people suffering from coeliac disease and diabetesZuiko (Kulinich), Vira; Havrysh, Andrey; Dotsenko, Viktor; Smirnova, Elizabeth
2021Influence of dietary supplement based on heme iron on dough properties and quality of antianemic cupcakesNiemirich, Oleksandra; Frolova, Natalia; Ustymenko, Ihor; Havrysh, Andrey; Furmanova, Yuliia; Pavliuchenko, Elena; Skyrda, Olena; Hubenia, Vyacheslav; Lulka, Alexander
2020Innovative activity of enterprises of food industry in Ukraine: state and trends of developmentKruhlova, Olena; Pohozhykh, Mykola; Niemirich, Oleksandra; Ustymenko, Ihor; Havrysh, Andrey; Hubenia, Vyacheslav; Matiushenko, Raisa
2016Innovative technology of semi-finished products for soups-pureePushka, Olga; Patychuk, Vadim; Havrysh, Andrey; Niemirich, Oleksandra; Tkachuk, Yuriy
2015Investigation of structural-mechanical properties of the recipe composition for special purpose fondantsBloshchinska (Dudkina), Olena; Niemirich, Oleksandra; Havrysh, Andrey; Ishchenko, Tatiana; Tkachuk, Yuriy
2013Prospects of using freezing dough semi-finished products technology in restaurant businessRohliev, Iosif; Havrysh, Andrey; Dotsenko, Viktor; Dovgun, Irina
2019Pyramids and plates of nutritionDitrikh, Iryna; Niemirich, Oleksandra; Havrysh, Andrey; Ustymenko, Ihor; Gumeniuk, Andriy
2013Relevance of using low temperature technologies in the creation of products for special purposeHavrysh, Andrey; Ishchenko, Tatiana; Medvid, Irina; Dotsenko, Viktor; Kokhan, Olena M.
2016Research the technological properties of powder of cabbage by mixed method of heat supplyNiemirich, Oleksandra; Petrusha, Oksana; Vasheka, Oksana; Havrysh, Andrey
2017Restoring and emulsifying properties of the dried meat semi-finished productNiemirich, Oleksandra; Pohozhykh, Mykola; Petrusha, Oksana; Havrysh, Andrey; Vasheka, Oksana
2015Role of replacement of wheat flour with rice flour in special purpose fondantBloshchinska (Dudkina), Olena; Havrysh, Andrey; Smirnova, Elizabeth
2017Structural and mechanical properties of fondan's model systemsBloshchinska (Dudkina), Olena; Ternavska, Irina; Ishchenko, Tatiana; Niemirich, Oleksandra; Havrysh, Andrey
2016Study of functional and technological properties of plant powders for use in confectionery industryIanchyk, Mariia; Niemirich, Oleksandra; Havrysh, Andrey; Yanchyk, Olena
2017Technological properties of the powder made from jerusalem artichoke obtained by the method of drying with mixed heat supplyNiemirich, Oleksandra; Melnyk, Oksana; Petrusha, Oksana; Havrysh, Andrey; Koval, Olga V.