Статті
Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
Переглянути
4 результатів
Результати пошуку
Документ Investigation of structural-mechanical properties of the recipe composition for special purpose fondants(2015) Bloshchinska (Dudkina), Olena; Niemirich, Oleksandra; Havrysh, Andrey; Ishchenko, Tatiana; Tkachuk, YuriyУ статті представлені результати експериментальних досліджень за такими параметрами, як пористість, адгезія, загальна деформація щільною частини фонданів. The article presents the results of experimental studies on parameters such as porosity, adhesion, general deformation of dense part of the fondants.Документ Complex approach to implementation concept of «Ecological hotel»(Complex approach to implementation concept of «Ecological hotel» / O. Y. Poyasnyk, O. O. Dudkina, T. I. Ishchenko, O. B. Shydlovska, V. F. Dotsenko // Nauka i Studia. – Przemysl: Nauka i Studia, 2015. – № 16 (147). – P. 30–37., 2015) Poyasnyk, Oksana; Bloshchinska (Dudkina), Olena; Ishchenko, Tatiana; Shydlovska, Olena; Dotsenko, ViktorIn article reviewed the modern approaches to the use of ecotechnologies in the hotel industry. Reveals the prerequisites for the development of ukrainian eco-hotel business. Grounded the possibility and expediency of building of eco-hotel with complex of innovative resource-saving and environmental protection technologies in the Lviv region.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), OlenaРозглянуто питання стану та перспектив розвитку ресторанного господарства м. Києва. The problem of the status and prospects of the restaurant industry of Kiev.Документ Spherification as a prospective technique of product production at restaurants(2012) Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Tyshchenko (Usatiuk), Olena; Bloshchinska (Dudkina), OlenaThe paper presents the results of practical researches of spherification as an innovative technique of molecular gastronomy which enables to provide the traditional dishes and culinary products the unusual appearance without changing their nutritional and biological value.