Innovative approaches in food processing and sustainability
Olesia Priss, Marina Serdiuk, Tetiana Kolisnychenko, Valentyna Bandura, Kateryna Sefikhanova, Yurii Opanashcuk, Tetyana Semko, Iryna Ivanova, Tetiana Tymoshchuk, Antonina Drobitko, Olga Pyurko, Yana Mulienok, Igor Dudarev, Oksana Tsisar, Volodymyr Say, Svitlana Panasyuk, Iryna Taraymovich, Tamara Sydoruk, Vasylyna Shemet, Iryna Moroz, Olha Hulai, Larysa Bal-Prylypko, Nataliia Slobodianiuk, Maksym Ryabovol, Nataliia Holembovska, Ihor Ustymenko, Mykola Nikolayenko, Halyna […]
COMMODITY STUDY OF DEVELOPED CUPCAKES OF ORGANIC RAW MATERIALS
Alina Tkachenko, Ivan Syrokhman, Yulia Basova, Anna Kobischan, Anna Artemenko, Khrystyna Kovalchuk, Olena Kalashnyk, Mariia Katruk, Roman Zakharchyn, Volodymyr Havrylyshyn For widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered. The recipe of cakes “Cosmic” included the organic raw materials: rice […]
THE EFFECT OF N-STEAROYLETHANOLAMINE ON THE ADIPOCYTE FATTY ACID COMPOSITION OF DIFFERENT AGE RATS WITH OBESITY-INDUCED INSULIN RESISTANCE
Oksana Tkachenko, Halyna Kosiakova, Vitalii Klimashevsky, Andrii Berdyshev, Nadiia Hula Chronic hypernutrition and high fat diet (HFD), rich in saturated fatty acids leads to molecular changes in insulin sensitive tissues and is followed by dyslipidemia. That is why the aim of our study was to investigate the fatty acid (FA) composition of phospholipids (PL), […]