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Irina Radzievskaya

National University of Food Technologies

Volodymyrska St, 68

Kyiv

Ukraine

  • National University of Food Technologies

SCHOLARLY PAPERS

4

DOWNLOADS

202

TOTAL CITATIONS

1

Scholarly Papers (4)

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1.

Evaluation of Oxidity Resistance of Milk-Containing Products Based on Blending of Vegetable Oils

Technology audit and production reserves 1(3(57)), 26-33, 2021. doi: 10.15587/2706-5448.2021.225530
Number of pages: 8 Posted: 30 Mar 2021
Tatiana Belemets, Irina Radzievskaya, Oksana Tochkova, Nataliia Yushchenko, Uliana Kuzmyk and Artur Mykhalevych
National University of Food Technologies, National University of Food Technologies, affiliation not provided to SSRN, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 52 (1,041,696)

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milk-containing curd paste, milk-containing sour cream sauce, blend of vegetable oils, acid number, peroxide number

2.

Prognostication of Storage Terms for Pasteurized Sausages with Active Package Elements

EUREKA: Life Sciences, (4), 34-43 (2020). doi:10.21303/2504-5695.2020.001376
Number of pages: 10 Posted: 02 Jun 2021
Vasyl Pasichnyi, Oleksandr Shevchenko, Oleg Khrapachov, Andriy Marynin, Irina Radzievskaya, Yuliiа Matsuk, Alina Geredchuk and Mikhail Kuligin
National University of Food Technologies, National University of Food Technologies, LLC "Sirius Extrusion, National University of Food Technologies, National University of Food Technologies, Oles Нonchar Dnipro National University, Poltava University of Economics and Trade and Kherson National Technical University
Downloads 50 (1,074,648)

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small sausages, sorts, pasteurization, lipids spoilage, active package

3.

Prospects of Using Spinach in Production Technology of Chapatti of Wholegrain Flour

EUREKA: Life Sciences, (4), 26-33 (2020). doi:10.21303/2504-5695.2020.001381
Number of pages: 8 Posted: 02 Jun 2021
Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko and Uliana Kuzmyk
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 50 (1,074,648)

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spinach, wholegrain flour, food value, chapatti, organoleptics, water-absorbing capacity, fat-retaining capacity, disperse composition, acidity

4.

Determining the Efficiency of Using Egg Products for the Stabilization of Emulsion When Making Milk-Containing Curds-Based Products

Eastern-European Journal of Enterprise Technologies, 4(11 (106)), 14-23. doi: 10.15587/1729-4061.2020.210006
Number of pages: 10 Posted: 09 Jan 2021
Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko and Uliana Kuzmyk
National University of Food Technologies, National University of Food Technologies, National University of Food Technologies and National University of Food Technologies
Downloads 50 (1,074,648)
Citation 1

Abstract:

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blend of vegetable oils; milk-containing curds-based sour milk product; egg yolk powder