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- ДокументCasual сегмент і збалансоване харчування для організації сервісно-виробничого процесу у готельно-ресторанній справі(2021) Нікітчіна, Т. І.; Манолі, Т. А.; Лебеденко, Т. Є.Показана важливість специфіки харчування в організації сервісно-виробничого процесу у готельно-ресторанній справі. Надана рекомендація до покращення організації послуг харчування, однієї з найважливіших складових у сфері гостинності. Описаний casual сегмент і його роль у правильній організації харчування як запоруки для успішної реалізації сервісно-виробничого процесу, що є однією з основних мотивацій стабільності готельно-ресторанного бізнесу.
- ДокументDesigning of baking area specializing on high nutritional value products(2021) Riashko, H.; Sheludko, V.
- ДокументDetermination of the temperature conductivity coefficiency of bulk biofuels(2021) Volchok, V. O.The article presents the results of the experimental determination of the temperature conductivity coefficient of bulk fuel of plant origin. Solid bulk materials formed by solid and gas phases are widely used in human economic activities. The quality indicators of heterogeneous materials and products made from them are often determined by heat transfer modes, which depend on thermophysical properties: thermal conductivity, heat capacity, thermal diffusivity. These properties are functions of the properties of its solid and gas phases, pore volume or space between solid particles and the specific volume of the solid phase, etc. This leads to a significant effect on the thermophysical properties of mechanical, thermal and physicochemical effects that materials are exposed to during operation. Therefore, the solution of the problems of developing calculation methods and experimental determination of the properties of heterogeneous materials, taking into account their structural characteristics, is of particular relevance. Thus, the problem of controlling the thermophysical properties of heterogeneous materials which are formed by solid and gas phases, and which are subject to mechanical, thermal, physicochemical effects during operation, is of current interest. The paper presents a method for measuring thermophysical properties based on the use of a regular regime of the first kind at various stages of the measurement process.
- ДокументDevelopment of culinary products based on extruded grain raw materials(2021) Dzyuba, N. A.; Bunyak, О.; Mokan, А. В.In the study, mathematical and computer design was carried out to obtain recipe compositions for sweet dishes, namely blancmange with a high content of vitamins and protein. When designing blancmange recipes, the main goal was to obtain the maximum value of the product with the following content of nutrients (per 100 g of finished product): fat - not more than 11%; monocarbohydrates - not more than 65% and not less than 50%; dry matter - not more than 85% and not less than 96%; proteins - not less than 20%). Optimization of blancmange formulations was performed using the Excel Solver of the MS Excel spreadsheet (WINDOWS 2010). The content of basic macronutrients in apotion 69.77 - 78.55 g / portion. The developed products have a high content of protein, and they do not contain lactose, which is important in terms of meeting the needs of the human organism with hypolactasia. The obtained data of the study of qualitative indicators showed that under certain storage conditions, the content of sanitary-indicatory microorganisms meets the sanitary requirements for sweet dishes. Sensory indicators during storage showed high values. Thus, the total sensory indicator after 5 days of storage was 29.5 - 31.7 points out of 35 possible. Developed desserts can be recommended for use by people with hypolactasia, children, in the dietary nutrition.
- ДокументDevice for cleaning flue gases of ship power plants(2021) Bushmanov, V.; Kohut, V.; Zhykhareva, N.
- ДокументEconomic risks in corporate management of the development by associations of joint stock companies(2021) Hutsaliuk, O.; Bondar, I.; Sedikova, I.; Filipishyna, L.The content and features of the integration strategy in the system of strategic planning of the joint - stock company are determined. The sequence of formation and implementation of the integration strategy of the joint-stock company is substantiated. Strategic alternatives for ensuring sustainable development of the joint-stock company are systematized. The composition of the factors that determine the choice of development strategy of a joint-stock company is generalized. The content of the procedures for determining potential partners for the formation of a corporate integration association is established. Socio-cultural aspects of integration of corporate cultures of joint-stock companies are considered.
- ДокументElectrical conductivity in corona poled polyvinylidene fluoride – lead titanate composite(2021) Sergeeva, O. Ye.; Fedosov, S. N.
- ДокументEstimation of profitability of Ukrainian enterprises: macroeconomic aspect(2021) Shaleny, V.; Konstantynova, Т.; Brovkina, Ju.In the paper conducted a retrospective analysis of the profitability of Ukrainian enterprises in terms of certain types in the context of ensuring macroeconomic stability and strategic development of the economy. The focusing on the features of overcoming enterprises of various types of systemic crisis phenomena.
- ДокументFood security of the grain sector of Ukraine(2021) Sokolovskaya, O.; Valevskaya, L.; Shalenyy, V.Food security is the most important factor in the national security of any state. Especially now, in the context of active European integration on the one hand, and at the same time, a large-scale socio-economic crisis and hostilities in the east.
- ДокументFunctional aspects of enterprise marketing activity management(2021) Seleznova, O.; Kozlovtseva, V.; Bondar, V.; Gordiichuk, Ye.The work reveals the functional aspects of the marketing activity management system of enterprises. Various approaches to definition of stages of process of formation of marketing activity of the enterprise are investigated. The algorithm of forming the functional structure of marketing activity management of an enterprise is offered. The main components of the algorithm are revealed: determining consumers' needs, purpose and sphere of functioning of the enterprise; carrying out preliminary researches of marketing environment (macro- and micro-environment); establishing mission, vision, values, principles of the enterprise; checking mission to the needs and possibilities of the enterprise; current marketing researches and compiling marketing information system; compiling a SWOT-analysis of the enterprise, identifying key factors for the success of the enterprise, creating stable over time excellent benefits; positioning of the enterprise and its assessment from the standpoint of consumers; developing options for market behavior; choosing a marketing strategy; checking the strategy for compliance with market conditions; developing a plan of marketing activities (strategic, tactical and operational) with details of communication activities of the enterprise; administrative measures to manage the marketing activities of the enterprise (determination of positions and functions of employees; determination of organizational and communication structure;distribution of powers and tasks; formation of a system of labor incentives and staff motivation; definition of control indicators, control over performance of duties); analyzing and auditing marketing activities; evaluating results and comparing with planned indicators; identifying problem areas and implementing corrective measures.
- Документ«Local Food» – основа здорового меню сучасного ресторану(2021) Ткачук, О. В.; Геращенко, О. Є.; Лебеденко, Т. Є.Стаття присвячена дослідженню української та інших локальних, автентичних кухонь Одеської області, їх аналізу з точки зору розробки здорового меню сучасного ресторану, можливості його урізноманітнити оригінальними, смачними, корисними стравами, тими, що здатні зміцнювати імунітет, позитивно впливати на здоров'я людини, а також продовжувати працювати під час карантину на місцевій сировини. Розглянуто можливість ресторанному бізнесу стати майданчиком для спілкування з питань збору інформації щодо традицій приготування національних страв, популяризації їх переваг з огляду смакових характеристик, користі для організму людини. Це дозволить напрацювати для себе клієнтську базу та виконувати соціальну функцію по вирішенню проблеми дефіциту спілкування населення під час ізоляції, зняття стресових станів тощо.
- ДокументLuminescent marker for determination of orotic acid in drug formulations(2021) Beltyukova, S.; Liventsova, О.; Teslyuk, О.Luminescent properties of orotic acid (OA), vitamin B13, a known bioactive substance, have been studied in this research work. It is shown that inside a coordination complex of orotic acid with Tb (III) an intermolecular excitation energy transfer from a ligand to a lanthanide ion happens which causes sensitized luminescence of Tb (III) ion. Luminescence intensity (Ilum) of Tb (III) increases in the presence of nonionic and cationic surfactants (SA). It is found that as a result of attachment of analyte in question onto a solid-phase sorbent with an increase of its molecular rigidity, more efficient excitation energy transfer is observed followed by the elevation of luminescence intensity of the coordination complex in the sorbent solid phase. Luminescence intensity of Tb (III) complex with orotic acid adsorbed onto the sorbent is estimated by the use of different types of sorbents. The optimum results are achieved using Silicagel Merck as a solid-phase sorbent. The removal rate of the complex from the solution in this case reaches to 97%. The optimum conditions for isolation of orotic acid are specified. On the basis of presented research work a new analytical procedure technique is developed for the solid-phase luminescence determination of orotic acid and its salts in medicinal dosage forms.
- ДокументObtaining a complex of curcumin with mannan(2021) Cherno, N. K.; Naumenko, К.; Ershova, K. S.
- ДокументPerspectives of using microwave heating of petroleum products in the tank(2021) Boshkova, I. L.; Volgusheva, N. V.; Titlov, O. S.; Altman, E. I.; Mukminov, I. I.
- ДокументPolarization profiles in corona poled P(VDF-TFE) copolymer(2021) Fedosov, S. N.; Sergeeva, O. Ye.
- ДокументPromotion of new pod foods services in the sphere of hotel and restaurant services for the production and service of consumers(2021) Nikitchina, T. I.; Manoli, Т. А.; Lebedenko, T. Ye.The article presents the main modern services in the hotel and restaurant business. It is shown that the new Pod Foods services act as a link for quality food suppliers, but do not have a high rating brand in the hotel and restaurant services market.
- ДокументProspects of production of essential oil grain crops in Ukraine(2021) Sokolovskaya, O.; Valevskaya, L.; Shalenyy, V.The article considers the current state of production of essential oilseeds of plants in terms of economic feasibility. Essential oil crops are those from which essential oils are extracted and can be used in many areas. The data of sown areas of essential oil crops and volumes of their production are given. The obtained results can be considered as a basis for further research on the strategic development of essential oil production.
- ДокументRiesling wines from Ukraine: specifics of the regional wines(Hochschule Geisenheim University, 2015) Tarasov A., Schüßler C., Hormuth M., Titlova O., Kameneva N., Rauhut D., Patzt C.-D., Tkachenko O., Jung R.
- ДокументStoring grain in metal silos(2021) Valevskaya, L.; Sokolovskaya, А.; Evdokimova, G.; Derkach, М.The article describes the importance of grain crops for humans, shows the characteristics of metal silos, which are used for storing grain, legumes and oilseeds. Their advantages and disadvantages are presented. It is shown how the process of unloading grain is carried out.
- ДокументThe filter on the basis of the ejector of the heat exchanger for purification of harmful substances from flue gases using heat exchanger as combustion gas filter(2021) Bushmanov, V.; Kohut, V.; Khmelnyuk, M.