Olga Šimáková
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View article: CHALLENGES AND PARADIGM OF NATIONAL AND INTERNATIONAL SECURITY OF THE XXI CENTURY: ECONOMIC AND TECHNOGENIC DISCOURSE
CHALLENGES AND PARADIGM OF NATIONAL AND INTERNATIONAL SECURITY OF THE XXI CENTURY: ECONOMIC AND TECHNOGENIC DISCOURSE Open
The interdisciplinarity, multidimensionality and complexity of the security paradigm in the XXI century are reflected. Theoretical and applied (practical) aspects of ensuring the security of objects of global, sub-global, macro-, meso- and…
View article: Sugar acid production on gold nanoparticles in slurry reactor: Kinetics, solubility and modelling
Sugar acid production on gold nanoparticles in slurry reactor: Kinetics, solubility and modelling Open
Sugar acids obtained by oxidation of sugars are very valuable molecules which are used as chelating agents, binders as well as ingredients in pharmaceuticals. Arabinonic acid was prepared by oxidation of arabinose on gold nanoparticles dep…
View article: Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste
Improving pastille manufacturing technology using the developed multicomponent fruit and berry paste Open
A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film app…
View article: Improving Pastille Manufacturing Technology Using the Developed Multicomponent Fruit and Berry Paste
Improving Pastille Manufacturing Technology Using the Developed Multicomponent Fruit and Berry Paste Open
A method for manufacturing multicomponent fruit and berry paste based on apples, cranberries, hawthorn with a high content of pectin substances has been improved. A special feature of the technique is the concentration in a rotary film app…
View article: PROSPECTS FOR THE DEVELOPMENT OF ETHNIC INSTITUTIONS HOSPITALITY INDUSTRY IN UKRAINE
PROSPECTS FOR THE DEVELOPMENT OF ETHNIC INSTITUTIONS HOSPITALITY INDUSTRY IN UKRAINE Open
View article: STUDY OF MICROBIAL POLYSACCHARIDES’ IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS
STUDY OF MICROBIAL POLYSACCHARIDES’ IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS Open
The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the m…
View article: Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products
Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products Open
The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to repla…
View article: Study of the new method to intensify the process of extraction of beet pulp
Study of the new method to intensify the process of extraction of beet pulp Open
We report results of experimental research into the process of acidic extraction of pectin-containing raw material (beet pulp) using the new model of the stirring element compared with the conventional grid stirrer. We have designed the ex…
View article: INVESTIGATION OF THE APPLICATION OF A NEW METHOD OF EXTRACTION INTENSIFICATION OF PECTIN SUBSTANCES FROM A BEET PULP
INVESTIGATION OF THE APPLICATION OF A NEW METHOD OF EXTRACTION INTENSIFICATION OF PECTIN SUBSTANCES FROM A BEET PULP Open
The aim of research is studying a new method for intensifying extraction of pectin substances during acid extraction of pectin-containing raw materials. The description of the experimental setup and the procedure for processing the results…
View article: RESEARCH OF INFLUENCE OF POTASSIUM-RICH DIETS ON THE PHYSICAL PERFORMANCE OF STUDENTS
RESEARCH OF INFLUENCE OF POTASSIUM-RICH DIETS ON THE PHYSICAL PERFORMANCE OF STUDENTS Open
The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical perf…
View article: Examining a possibility of using purple amaranth in the technology for products made of yeast dough
Examining a possibility of using purple amaranth in the technology for products made of yeast dough Open
It was experimentally found that additives of purple amaranth (APA) have high enzyme activity, which is proved by high activity of the amylase complex: maltose number of 5 % water extract from dry foliage of purple amaranth is 12.31±0.36 %…
View article: Investigation of the impact of the qualitu of drinking water on the process of bread production
Investigation of the impact of the qualitu of drinking water on the process of bread production Open
Були проведені експерименти з вивчення впливу важких металів на дію протеолітичних ферментів пшеничного борошна і визначенню впливу невеликого закислення води на процеси тістоведення і, отже, на якість готового хліба. Розроблено схему, що …
View article: Substantiation of feasibility of using black chokeberry in the technology of products from shortcake dough
Substantiation of feasibility of using black chokeberry in the technology of products from shortcake dough Open
The feasibility of using black chokeberry fruit in processing the products from shortcake dough was theoretically substantiated and experimentally proved. The influence of black chokeberry additive on the basic formulation component of sho…
View article: THE STUDY OF INFLUENCE OF ARONIA ADDITIVES ON FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR
THE STUDY OF INFLUENCE OF ARONIA ADDITIVES ON FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR Open
The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence o…
View article: Research and effect of drinking water on bread-making properties of wheat flour
Research and effect of drinking water on bread-making properties of wheat flour Open
У статті наведено результати досліджень впливу якості питної води на хлібопекарні властивості пшеничного борошна. Проведені експерименти по вивченню впливу важких металів, які містяться у питній воді, на дію як амілолітичних, так і протеол…