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Результаты 61 по 80 из 1360 < назад   дальше >
Дата выпускаНазваниеАвтор(ы)
2017Improvement technologies of aqueous-alcoholic infusions for the production of syrupsKuzmin, Oleg; Kovalchuk, Yana; Velichko, Vladimir; Romanchenko, Natalia
2015Influence of cold fruit powders spray drying on quality of fondant massesIanchyk, Mariia; Niemirich, Oleksandra; Smirnova, Elizabeth
2021Influence of dietary supplement based on heme iron on dough properties and quality of antianemic cupcakesMatiushenko, Raisa; Niemirich, Oleksandra; Frolova, Natalia; Ustymenko, Ihor; Havrysh, Andrey; Furmanova, Yuliia; Pavliuchenko, Elena; Skyrda, Olena; Hubenia, Vyacheslav; Lulka, Alexander
2021Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat breadHetman, Inna; Mikhonik, Larisa; Kuzmin, Oleg; Shevchenko, Anastasia
2021Influence of the design parameters of the mincer on the rheological properties of minced meatStukalska (Ivanova), Nataliia
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
2019Innovative approaches in development of functional products for restaurant holdingsDitrikh, Iryna; Ilchuk, Natalya
2019Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of humanKuzmin, Oleg; Murzina, Anastasiia; Dmytrenko, Maryna; Shamshur, Anna; Yefymovych, Polina
2016Innovative technologies of aqueous-alcoholic infusions for the production of syrupsObesnyuk, Olga; Kovalchuk, Yana; Kuzmin, Oleg
2018Internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technologyKuzmin, Oleg; Zubkova, Valentyna; Shendrik, Tatiana; Korenets, Yuriі; Kuzmin, Anton; Bilenky, Pavel
2018Investigation of functional-technological properties of soya proteinKochubei-Lytvynenko, Oksana; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Kuzmyk, Uliana
2017Investigation of modern ingredients for the white sauceSobin, Oleksii; Koretska, Iryna; Bahmach, Volodimir; Smirnova, Elizabeth
2015Investigation of structural-mechanical properties of the recipe composition for special purpose fondantsBloshchinska (Dudkina), Olena; Niemirich, Oleksandra; Havrysh, Andrey; Ishchenko, Tatiana; Tkachuk, Yuriy
2021Investigation of the effect dried food products on the properties of the butter mixture during storageVasheka, Oksana; Niemirich, Oleksandra; Frolova, Natalia; Ustymenko, Ihor; Havrysh, Andrey; Skyrda, Olena; Matyiashchuk, Olena; Fedak, Natalia; Hubenia, Vyacheslav; Lulka, Alexander
2017Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat breadSilchuk, Tatiana; Bilyk, Olena; Kovbasa, Vladimir; Zuiko (Kulinich), Vira
2019Investigation of using natural aromatizers of lemon essential oil in ayurvedic culinaryFrolova, Natalia; Sylka, Iryna; Niemirich, Oleksandra; Kuzmin, Oleg
2016Machining meat deformationGuts, Viktor; Koval, Olha
2013Mathematical modeling of food qualityGuts, Viktor; Koval, Olha
2017Mechanism of transformation of protons in the process of creating aqueous-alcoholic mixturesKuzmin, Oleg
2020Modeling of innovative technology of fruit and berry dessertsPolovyk, Volodymyr; Koretska, Iryna; Kuzmin, Oleg; Zinchenko, Tatiana