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Igor Strashynskyi

National University of Food Technologies

Volodymyrska St, 68

Kyiv

Ukraine

  • National University of Food Technologies

SCHOLARLY PAPERS

5

DOWNLOADS

352

TOTAL CITATIONS

1

Scholarly Papers (5)

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1.

Determining the Nutritional Value and Quality Indicators of Meat-Containing Bread Made With Hemp Seeds Flour (Cannabis sativa L.)

Eastern-European Journal of Enterprise Technologies, 4(11(112), 58–65, 2021. doi:10.15587/1729-4061.2021.237806
Number of pages: 8 Posted: 01 Oct 2021
Nataliia Bozhko, Vasyl Pasichnyi, Vasil Tischenko, Andriy Marynin, Yevgenia Shubina and Igor Strashynskyi
SumDU Medical Institute, National University of Food Technologies, The Sumy National Agrarian University, National University of Food Technologies, Sumy National Agrarian University and National University of Food Technologies
Downloads 125 (588,531)

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hemp flour, meat-containing bread, pumpkin pulp, technological indicators, physical and chemical properties

2.

Development of Meat-Containing Breads With Hemp Seed Flour and Turkey Meat of Mechanical Crumbing

EUREKA: Life Sciences, (4), 34–42, 2021, doi: https://doi.org/10.21303/2504-5695.2021.001977
Number of pages: 9 Posted: 03 Sep 2021
Nataliia Bozhko, Vasyl Pasichnyi, Vasil Tischenko, Andriy Marynin, Yevgenia Shubina and Igor Strashynskyi
SumDU Medical Institute, National University of Food Technologies, The Sumy National Agrarian University, National University of Food Technologies, Sumy National Agrarian University and National University of Food Technologies
Downloads 74 (844,901)

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hemp flour, meat-rich breads, turkey MCPM, technological indicators, functional and technological properties

3.

Determining the properties of chia seed meal gel

Eastern-European Journal of Enterprise Technologies, 6(11 (114), 90–98. doi:10.15587/1729-4061.2021.245505
Number of pages: 9 Posted: 14 Jan 2022
Igor Strashynskyi, Victoria Grechko, Oksana Fursik, Vasyl Pasichnyi and Andriy Marynin
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 68 (891,180)

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chia seeds, cryoprotective properties, mincemeat semi-finished products, rheological and emulsifying properties

4.

Investigation of the Influence of the Rosemary Extract on the Oxidizing Stability of Fats of Semi-Smoked Sausages with Peking Duck Meat

EUREKA: Life Sciences, (3), 18-25 (2020). doi:10.21303/2504-5695.2020.001321
Number of pages: 8 Posted: 02 Jun 2021
Nataliia Bozhko, Vasyl Pasichnyi, Andriy Marynin, Vasil Tischenko, Igor Strashynskyi and Oleksandr Kyselov
SumDU Medical Institute, National University of Food Technologies, National University of Food Technologies, The Sumy National Agrarian University, National University of Food Technologies and The Sumy National Agrarian University
Downloads 53 (1,052,702)

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meat-containing semi-smoked sausage, duck meat, unsaturated fatty acids, rosemary extract

5.

The Efficiency of Stabilizing the Oxidative Spoilage of Meat-Containing Products With a Balanced Fat-Acid Composition

Eastern-European Journal of Enterprise Technologies, 3(11 (105)), 38-45, 2020, doi: 10.15587/1729-4061.2020.205201
Number of pages: 8 Posted: 04 Jan 2021
Nataliia Bozhko, Vasyl Pasichnyi, Andriy Marynin, Vasil Tischenko, Igor Strashynskyi and Oleksandr Kyselov
SumDU Medical Institute, National University of Food Technologies, National University of Food Technologies, The Sumy National Agrarian University, National University of Food Technologies and The Sumy National Agrarian University
Downloads 32 (1,304,549)
Citation 1

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meat-containing semi-smoked sausage; duck meat; unsaturated fatty acids; rosemary extract.