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Olga Grynchenko

Kharkiv State University of Food Technology and Trade

333, Klochkivska str.

Kharkiv, 61051

Ukraine

  • Kharkiv State University of Food Technology and Trade

SCHOLARLY PAPERS

5

DOWNLOADS

383

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

Development of Technology of Snacks with Different Types of Breading for Fast Food Enterprises

Eastern-European Journal of Enterprise Technologies, 6(11 (120), 60–68, 2022; doi.10.15587/1729-4061.2022.268905
Number of pages: 9 Posted: 04 Apr 2023
Svitlana Andrieieva, Maryna Kolesnikova, Olga Grynchenko, Svitlana Iurchenko and Aliona Dikhtyar
State Biotechnological University, State Biotechnological University, Kharkiv State University of Food Technology and Trade, State Biotechnological University and State Biotechnological University
Downloads 129 (565,439)

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gluten-free breading, "Cold swell" starch, "Klyar" semi-finished product, two-layer breading, freezing

2.

Development of Technology of Creams Using Hydrocolloids

EUREKA: Life Sciences, (6), 34–42, 2021. doi https://doi.org/10.21303/2504-5695.2021.002187
Number of pages: 9 Posted: 06 Feb 2022
Svitlana Andrieieva, Aliona Dikhtyar, Olga Grynchenko, Yevgen Pyvovarov, Maryna Kolesnikova, Svitlana Omel'chenko and Oleg Kotlyar
State Biotechnological University, State Biotechnological University, Kharkiv State University of Food Technology and Trade, State Biotechnological University, State Biotechnological University, State Biotechnological University and State Biotechnological University
Downloads 92 (730,864)

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polysaccharides, carrageenan, locust bean gum, xanthan gum, cream

3.

Determining Patterns in the Formation of Functional Technological Properties of a Fatbased Semi-Finished Product in the Technology of Sponge Cake Products

Eastern-European Journal of Enterprise Technologies, 6(11 (114), 15–31, 2021. doi:10.15587/1729-4061.2021.246006
Number of pages: 17 Posted: 10 Mar 2022
Aliona Dikhtyar, Svitlana Andrieieva, Natalia Fedak, Olga Grynchenko and Pavlo Pyvovarov
State Biotechnological University, State Biotechnological University, 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 82 (790,029)

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high-oleic type oil, fat-based semi-finished product, sponge-cake batter products, beeswax

4.

Devising the Technological Principles for Making a Granulated Filler Obtained Through Ionotropic Gelation

Eastern-European Journal of Enterprise Technologies, 2(11 (104)), 13-23, 2020, doi: 10.15587/1729-4061.2020.200098
Number of pages: 11 Posted: 17 Dec 2020
Nataliya Grynchenko, Olga Tishchenko, Olga Grynchenko and Pavlo Pyvovarov
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 43 (1,145,425)

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granulated fillers; sodium alginate; ionic calcium; alginate-calcium complex; ionotropic gelation

5.

Investigation of Safety and Quality Parameters of Granulated Fillers

EUREKA: Life Sciences, (2), 29-38 (2020). doi:10.21303/2504-5695.2020.001208
Number of pages: 10 Posted: 02 Jun 2021
Nataliya Grynchenko, Olga Tishchenko, Olga Grynchenko and Pavlo Pyvovarov
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 37 (1,222,651)

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granulated fillers, quality parameters, safety, organoleptic properties, microbiological and toxicological parameters