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Olena Bilyk

National University of Food Technologies

Volodymyrska St, 68

Kyiv

Ukraine

  • National University of Food Technologies

SCHOLARLY PAPERS

8

DOWNLOADS

312

TOTAL CITATIONS

1

Scholarly Papers (8)

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1.

Developing an Improver of Targeted Action for the Prolonged Freshness of Bread Made From Wheat Flour

Eastern-European Journal of Enterprise Technologies, 5(11 (107)), 62-70. doi: 10.15587/1729-4061.2020.214934
Number of pages: 9 Posted: 25 Jan 2021
Olena Bilyk, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, Tetyana Vasylchenko and Anastasiia Pukhliak
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, LLC KYIV KHLIB and National University of Food Technologies
Downloads 56 (1,000,027)

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complex bakery improver; wheat bread; staling; dextrin; functional base; active part

2.

Determining the Effect of a Multicomponent Mixture on the Quality of Pastry Products Containing a Mixture of Germinated Grains

Eastern-European Journal of Enterprise Technologies, 6(11 (114), 32–42, 2021. doi:10.15587/1729-4061.2021.246273
Number of pages: 11 Posted: 10 Mar 2022
Olena Bilyk, Oksana Kochubei-Lytvynenko, Yulia Bondarenko, Liudmyla Burchenko and Albina Fain
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and Podolsk Special Training and Rehabilitation Socio-Economic College
Downloads 51 (1,063,489)

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pastry products, staleness, freshness, polycomponent mixture, nutritional value, germinated grains, crumb

3.

Thermodynamic Analysis of the Thermal-Technological Complex of Sugar Production: The Energy and Entropy Characteristics of an Enterprise

Eastern-European Journal of Enterprise Technologies, 3(8 (105)), 24-31, 2020, doi: 10.15587/1729-4061.2020.205148
Number of pages: 8 Posted: 29 Dec 2020
Sergii Vasilenko, Sergii Samiilenko, Vоlоdymyr Bondar, Olena Bilyk, Vitaliy Mokretskyy and Wlodzimierz Przybylski
National University of Food Technologies - Department of Thermal Power and Refrigeration Engineering, affiliation not provided to SSRN, affiliation not provided to SSRN, National University of Food Technologies, Deltima Sp. z o.o. and Deltima Sp. z o.o.
Downloads 51 (1,052,702)
Citation 1

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sugar production; thermodynamic analysis; entropy method; energy efficiency; resource-saving measures

4.

Studying the Effect of Milk Processing Products on the Structural-Mechanical Properties of Wheat Flour Dough

EUREKA: Life Sciences, (1), 44-52, 2021. https://doi.org/10.21303/2504-5695.2021.001642
Number of pages: 9 Posted: 02 Jun 2021
Olena Bilyk, Tetyana Vasylchenko, Oksana Kochubei-Lytvynenko, Yulia Bondarenko and Vladimir Piddubnyi
National University of Food Technologies, LLC KYIV KHLIB, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 44 (1,157,785)

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dry whey, dough, whey protein concentrate, farinogram, thinning, proteins, lactic acid

5.

Development of a Recipe for a «Solodok» Multicomponent Mixture To Improve the Quality of Pastries

Technology Audit and Production Reserves, 6(3(62), 47–52, 2021. doi: https://doi.org/10.15587/2706-5448.2021.244239
Number of pages: 6 Posted: 09 Feb 2022
Olena Bilyk, Liudmila Burchenko, Oksana Kochubei-Lytvynenko and Yulia Bondarenko
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 38 (1,209,354)

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pastries, a mixture of germinated grains, multicomponent mixture, nutritional value, germinated cereals

6.

Studying the Influence of Golden Flax Seeds on the Process of Formation and Maturation of Wheat Dough

Technology audit and production reserves, 5 (3 (55)), 40-45, 2020. doi: 10.15587/2706-5448.2020.215503
Number of pages: 6 Posted: 20 Jan 2021
Yulia Bondarenko, Olena Bilyk, Oksana Kochubei-Lytvynenko and Galina Andronovich
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and Cherkasy State Technological University
Downloads 34 (1,263,436)

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gold flax seeds; gluten frame; dough fermentation; starch gel formation; flax seed polysaccharides

7.

Thermodynamic analysis of the thermal-technological complex of sugar production: criteria for energy efficiency of an enterprise

Eastern-European Journal of Enterprise Technologies, 3(8(111), 6–13. doi:10.15587/1729-4061.2021.235081
Number of pages: 8 Posted: 19 Jul 2021
Sergii Samiilenko, Vоlоdymyr Bondar, Vladimir Piddubnyi, Olena Bilyk, Vitaliy Shutyuk and Viktor Fedoriv
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and State Agrarian and Engineering University in Podilia
Downloads 25 (1,385,945)

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sugar production, thermodynamic analysis, entropy method, energy efficiency, resource-saving measures

8.

Development of a Recipe for a Multicomponent Mixture «Solodok +» To Improve the Consumer Properties of Bakery Products

ScienceRise, 6, 18-24, 2021. https://doi.org/10.21303/2313-8416.2021.002235
Number of pages: 7 Posted: 01 Mar 2022
Olena Bilyk, Yulia Bondarenko, Oksana Kochubei-Lytvynenko and Liudmyla Burchenko
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 13 (1,518,554)

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mixture of germinated grains, multicomponent mixture, bakery products, consumer properties