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Browsing by Author Fursik, Oksana

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Issue DateTitleAuthor(s)
2017Advantages of combination protein preparation in technology of balanced productFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2020Alternative sources of protein in the food industryFursik, Oksana; Strashynskyi, Igor
2016Characteristics of protein preparationsFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2015Characterization and propeties of hydrocolloidsPasichnyi, Vasyl; Strashynskyi, Igor; Fursik, Oksana; Anisimova, Anna; Vazquez, Manuel
2021Chia and quinoa byproducts as potential antioxidants for the meat industryStrashynskyi, Igor; Fursik, Oksana; Shevchenko, Tatiana
2019Deficiency of proteins and ways its solutionFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2021Determining the properties of chia seed meal gelStrashynskyi, Igor; Grechko, Victoria; Fursik, Oksana; Pasichnyi, Vasyl; Marynin, Andriy
2020Development of process fluids for blood productsStrashynskyi, Igor; Pasichnyi, Vasyl; Fursik, Oksana; Stelmakh, Valeriia
2017Influence of compositions containing protein on organoleptic properties of cooked sausagesFursik, Oksana
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
2021Intensity of fatty oxidative processesfractions of blood sausagesStrashynskyi, Igor; Fursik, Oksana; Stelmakh, Valeriia
2021Modification whey protein properties with use cross linking agentFursik, Oksana; Strashynskyi, Igor
2022Prospects for the use of plant analogue of myoglobin in plant-based meat productFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl
2018Quality assessment of proteins in cooked sausages with food compositionsFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana
2019Some aspects of using the nanotechnology in food industryFursik, Oksana; Strashynskyi, Igor; Pasichnyi, Vasyl; Marynin, Andriy
2016Soy isolates in technology of meat productsFursik, Oksana; Strashynskyi, Igor; Goncharov, Georgi
2016The study of properties of minces in boiled sausage with functional food composition useStrashynskyi, Igor; Fursik, Oksana; Pasichnyi, Vasyl; Marynin, Andriy; Goncharov, Georgi
2021The study of the abiloity of soy isolates of different trademarks to interact with water moleculesFursik, Oksana; Bandura (Kuzmyk), Uliana; Sviatnenko, Roman; Marynin, Andriy; Strashynskyi, Igor; Pasichnyi, Vasyl
2018The true quality of food proteinsFursik, Oksana
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