Перегляд за Автор "Yastreba, Yulia"

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Improvement of the technology of meat and meat containing products using mushroom half-finished product
(2013) Pasichnyi, Vasyl; Yastreba, Yulia; Herman, Nataliya; Geredchuk, Alina
The article is devoted to the aspects of scientific research and working out the technology of powder-like intermediate product and structured intermediate product from oyster mushrooms. The results of the using half-finished products from mushrooms in the technology of combined meat products and pastes of improved food quality were represented.
Improvement of the technology of meat products using calcium alginate gels
(2014) Pasichnyi, Vasyl; Yastreba, Yulia; Bilotserkivets, M.
Nowadays, improving of competitiveness of food products is connected with the improvement of consumer characteristics, by extending the range, by developing new technologies based on modern scientific and technological achievements.
Research on the use of sodium alginate with mushroom raw material
(2012) Pasichnyi, Vasyl; Yastreba, Yulia
The results obtained confirm the possibility of effective use of alginate gels with mushroom raw material. Отримані результати підтверджують можливість ефективного використання альгінатних гелів з грибною сировиною.