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Svitlana Oliinyk

Kharkiv State University of Food Technology and Trade

333, Klochkivska str.

Kharkiv, 61051

Ukraine

  • Kharkiv State University of Food Technology and Trade

SCHOLARLY PAPERS

4

DOWNLOADS

547

TOTAL CITATIONS

3

Scholarly Papers (4)

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1.

Manufacturing Approaches to Making Muffins of High Nutritional Value

Technology audit and production reserves, 6 (3 (56)), 47-51, 2020. doi: 10.15587/2706-5448.2020.221095
Number of pages: 5 Posted: 04 Mar 2021
Olga Samokhvalova, Zinoviya Kucheruk, Kateryna Kasabova, Svitlana Oliinyk and Nataliа Shmatchenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 385 (191,334)

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muffin technologies; beetroot fibers; wheat germ meal; optimization of formulation composition; quality indicators; nutritional value

2.

Effect of Microbial Polysaccharides on the Quality Indicators of Protein-Free and Gluten-Free Products during Storage

European Journal of Enterprise Technologies, 1/11 (109), 61–68, 2021. doi: 10.15587/1729-4061.2021.225003
Number of pages: 8 Posted: 15 Apr 2021
Olga Samokhvalova, Zinoviya Kucheruk, Kateryna Kasabova, Svitlana Oliinyk and Nataliа Shmatchenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 64 (924,743)

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protein-free bread, gluten-free muffins, microbial polysaccharides, processes of staling, starch retrogradation, quality indicators

3.

Studying the Influence of Meats From Wheat and Oat Germs, and Rose Hips, on the Formation of Quality of Rye Wheat Dough and Bread

Eastern-European Journal of Enterprise Technologies, 1 (11 (103)), 59-65. doi: 10.15587/1729-4061.2020.187944
Number of pages: 7 Posted: 24 Nov 2020
Svitlana Oliinyk, Olga Samokhvalova, Nadegda Lapitska and Zinoviya Kucheruk
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 59 (970,490)
Citation 3

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rye-wheat bread; meal of wheat and oat embryos; meal of rosehips; microbiological processes; quality indicators

4.

Study of the Influence of Meals of Wheat and Oat Germs and Wild Rose Fruits on the Fermenting Microflora Activity of Rye-Wheat Dough

EUREKA: Life Sciences, (1), 40-47, 2020, doi:10.21303/2504-5695.2020.001114
Number of pages: 8 Posted: 02 Jun 2021
Svitlana Oliinyk, Olga Samokhvalova, Nadegda Lapitska and Zinoviya Kucheruk
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 39 (1,236,159)

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rye-wheat dough, wheat germ meal, oat germ meal, wild rose fruit meal, lactate bacteria, lifting force, fermenting activity, microbiological processes