Browsing by Author Pasichnyi, Vasyl

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Issue DateTitleAuthor(s)
2017Advantages of combination protein preparation in technology of balanced productFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2016Antioxidant plant extracts in the meat processing industryUkrainets, Anatoliy; Pasichnyi, Vasyl; Zheludenko, Julia
2015Antioxidants in food and food antioxidantsPasichnyi, Vasyl; Chebanenko (Omelchenko), Khrystyna; Polumbryk, Maksim
2016Characteristics of protein preparationsFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2015Characterization and propeties of hydrocolloidsPasichnyi, Vasyl; Strashynskyi, Igor; Fursik, Oksana; Anisimova, Anna; Vazquez, Manuel
2019Deficiency of proteins and ways its solutionFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2017Determination of the factor space of the process of extrusion of sausage productsKuzmin, Oleg; Pasichnyi, Vasyl; Levkun, Kateryna; Riznyk, Anastasiia
2020Development of process fluids for blood productsStrashynskyi, Igor; Pasichnyi, Vasyl; Fursik, Oksana; Stelmakh, Valeriia
2020Directions and prospects of using food blood of slaughter animalsPasichnyi, Vasyl; Polumbryk(Ivanova), Manyefa; Khorunzha, Тetiana
2016Effect of collagen based protein isolate "Bilkozine" on biological value of boiled sausagesUkrainets, Anatoliy; Pasichnyi, Vasyl; Polumbryk, Maksim; Polumbryk(Ivanova), Manyefa
2020Features of modern manufacturing technologies smoked smokesStrashynskyi, Igor; Pasichnyi, Vasyl; Romazan, Alexandr
2021Improvement of sausage products technology using protein-fat emulsion based on chicken fatPasichnyi, Vasyl; Hashchuk, Oleksandra; Moskaluyk, Oksana; Guralevich, Anna
2013Improvement of the technology of meat and meat containing products using mushroom half-finished productPasichnyi, Vasyl; Yastreba, Yulia; Herman, Nataliya; Geredchuk, Alina
2014Improvement of the technology of meat products using calcium alginate gelsPasichnyi, Vasyl; Yastreba, Yulia; Bilotserkivets, M.
2013Improvement technology semis culinary of poultryIvanov, Sergey; Pasichnyi, Vasyl; Zadorozhniy, Vyacheslav; Marynin, Andriy
2018Investigation of the effectiveness of air pasteurization of sausage products using active packing elementsPasichnyi, Vasyl; Ukrainets, Anatoliy; Khrapachov, Oleg; Marynin, Andriy; Sviatnenko, Roman; Moroz, Elena
2020Investigation of the influence of the rosemary extract on the oxidizing stability of fats of semi-smoked sausages with peking duck meatBozhko, Nataliia; Pasichnyi, Vasyl; Marynin, Andriy; Tischenko, Vasyl; Strashynskyi, Igor; Kyselov, Oleksandr
2014Kinetics research of rice flour paste drying with beet colorant combined with energy supplyDubkovetskyy, Igor; Malezhik, Ivan; Pasichnyi, Vasyl; Tymoshenko (Kremeshna), Irina
2013Meat snack production with using enzymesPasichnyi, Vasyl; Bomko, Irina
2018Morphology of the surface of cooked sausages made with the collagen protein additive «Вilkozyne»Pasichnyi, Vasyl; Kotlyar, Eugene; Polumbryk(Ivanova), Manyefa; Polumbryk, Maksim; Litvyak, Volodymyr