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Browsing by Author Pasichnyi, Vasyl

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Issue DateTitleAuthor(s)
2021Impact of vegetable oils on the fatty acid composition of a milk-containing curd productBelemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana; Frolova, Natalia; Mykoliv, Ivan; Korablova, Olga
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
2021Influence of bee honey on water activity indicators and model ph samples in the process of drying-maturation of fermented meat productsStrashynskyi, Igor; Pasichnyi, Vasyl; Romazan, Alexandr
2016Influence of functional food composition on the properties of meat mince systemsStrashynskyi, Igor; Fursik, Oksana; Pasichnyi, Vasyl; Marynin, Andriy; Goncharov, Georgi
2021Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological propertiesStrashynskyi, Igor; Grechko, Victoria; Fursik, Oksana; Pasichnyi, Vasyl; 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
2016Non-thermal methods for whole milk treatmentUkrainets, Anatoliy; Marynin, Andriy; Sviatnenko, Roman; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana
2016Oleoresins effect on cooked poultry sausages microbiological stabilityUkrainets, Anatoliy; Pasichnyi, Vasyl; Zheludenko, Julia; Zadkova, Svetlana
2019Optimization of meat-containing semi-finished products formulations with the microbiological derived proteases applicationPasichnyi, Vasyl; Shvediuk, Dmytro
2019Perspective the use of goat milk in the production of soft milk cheesesKochubei-Lytvynenko, Oksana; Korolchuk, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Frolova, Natalia; Pasichnyi, Vasyl; Mykoliv, Ivan
2022Prospects for the use of plant analogue of myoglobin in plant-based meat productFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2020Protein preparations of animal origin in technology of meat semi-finished productsStrashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy; Stelmakh, Valeriia
2019Psyllium using in the technology of meat ground semi-cooked productsGrechko, Victoria; Strashynskyi, Igor; Pasichnyi, Vasyl
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