Перегляд за Автор "Bondar, Natalia"

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  • Ескіз
    Документ
    Evaluation of the prospective of production and using of protein from white nutrition lupine
    (2017) Mulyar, Olga A.; Dotsenko, Viktor; Bondar, Natalia
    Main methods of production of protein products from highly protein raw material and spheres of its usage are considered in this article. The possibility of usage of products of processing of lupine in meat, dairy, confectionery, macaroni and baking industries was set. There was also researched new sorts of white lupine, that are cultivated on the territory of Ukraine and was proved the perspective of their usage in technologies of food production. В статті розглянуто основні способи виробництва білкових продуктів з високобілкової сировини і сфери їх використання. Встановлено можливість застосування продуктів переробки люпину в м’ясній, молочній, кондитерській, макаронній та хлібопекарській галузі. Досліджено нові сорти білого люпину, що вирощуються на території України та доведено перспективність їх використання в технології харчової продукції.
  • Ескіз
    Документ
    Geometry of stationary flows of liquid in vicinity of the high gradient ferromagnetic packing in constant external magnetic field
    (2000) Gorobets, Svetlana; Gorobets, Oksana; Bondar, Natalia
    The flows of electrolytes in the vicinity of ferromagnetic particles in a constant magnetic field have been investigated.
  • Ескіз
    Документ
    Lupine flour using in technology of restaurant industry establishment production
    (2013) Hrebeniuk, I.; Bondar, Natalia; Yurchuk, Lyudmila
    Using of food lupine in culinary product technology has been investigated.
  • Ескіз
    Документ
    Magnetic filter
    (2001) Gorobets, Svetlana; Gorobets, Oksana; Bondar, Natalia
    The proposed magnetic filter that may have a broad application in chemistry, metallurgy, mechanics, power engineering and biological industry can be used for purification of fluid mediums, and natural and sewage water from ferromagnetic and nonferromagnetic impurities.
  • Ескіз
    Документ
    Stationary flows of liquid in the vicinity of the small ferromagnetic particles in constant homogeneous magnetic field
    (2001) Gorobets, Svetlana; Gorobets, Oksana; Bondar, Natalia
    Досліджено стаціонарні потоки електролітів в околі феромагнітних частинок у постійному магнітному полі. Исследованы стационарные потоки электролитов в окрестности ферромагнитных частиц в постоянном магнитном поле. The flows of electrolytes in the vicinity of ferromagnetic particles in a constant magnetic field have been investigated.
  • Ескіз
    Документ
    Technology of churned dessert products using puree with fruit and vegetable raw
    (2014) Yeremchuk, Inna; Pushka, Olga; Bondar, Natalia; Koretska, Iryna; Mykhailova, Nelia
    Due to the rapid development of tourism in Ukraine a good deal of restaurants, hotel and restaurant complexes, wellness centers increase every year. Therefore, expanding of the range of high nutritional value products applies mostly to restaurant institutions. Sweet dessert product with air structure of sambuc type and using of fruit and vegetable puree from natural raw materials was chosen as an object of the research.
  • Ескіз
    Документ
    The development of the restaurants’ chain in the capital region of Ukraine
    (2013) Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Bondar, Natalia; Yemchuk, Tetiana; Bloshchinska (Dudkina), Olena
    Розглянуто питання стану та перспектив розвитку ресторанного господарства м. Києва. The problem of the status and prospects of the restaurant industry of Kiev.
  • Ескіз
    Документ
    The expediency of using corn germ flour in bakery products
    (2017) Karabets, Ylia; Sharan, Larisa; Hubenia, Vyacheslav; Bondar, Natalia; Pavliuchenko, Elena; Sharan, Andrii
    In the course of the conducted research proved the expediency of using flour of corn germs as raw materials of biologically valuable in the manufacture of bakery products.
  • Ескіз
    Документ
    Using of white food lupin products in technology of functional bakery products
    (2013) Arsenieva, Larisa; Dotsenko, Viktor; Bondar, Natalia; Pavliuchenko, Elena; Sharan, Larisa; Tyshchenko (Usatiuk), Olena
    The expediency and the possibility of using protein plant raw material in technology of functional bakery products have been proven. The results of studying white food lupine products influence on nutritional and biological value of bakery products have been presented.