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 […]
Food technology progressive solutions
Olesia Priss, Szymon Glowacki, Liudmyla Kiurcheva, Serhii Holiachuk, Kyrylo Samoichuk, Valentyna Verkholantseva, Nadiia Palianychka, Alexandr Kovalyov, Dmytro Dmytrevskyi, Dmytro Horielkov, Vitalii Chervonyi, Volodymyr Voitsekhivskyi, Iryna Bandura, Tetiana Krupodorova, Igor Dudarev, Svitlana Panasyuk, Iryna Taraymovich, Volodymyr Say, Nadiia Zahorko, Yuliia Honchar, Victoriya Gnitsevych, Kateryna Sefikhanova, Tetiana Kolisnychenko, Olena Danchenko, Daniil Maiboroda, Viktoriya Gryshchenko, Mykola Danchenko, Olha Sumska, […]
Study of properties of wheat germins and meals and their use in the production of dietary hardtacks
Pavlo Pyvovarov, Tetiana Cheremskaya, Maryna Kolesnikova, Svitlana Iurchenko, Svitlana Andrieieva Object of research: technology of production of dietetic hardtacks using germs and meal of wheat germ, by defatting them. Investigated problem: the process of defatting wheat germ meal not only reduces the total amount of lipids, but also contributes to a change in the ratio […]
RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS
Alina Tkachenko, Ivan Syrokhman, Tetyana Lozova, Nataliya Ofilenko, Elena Goryachova, Yevgenia Hmelnitska, Inna Shurduk The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on […]