STRUCTURAL AND MECHANICAL PROPERTIES OF THE DEVELOPED FRUIT AND BERRY SEMI-FINISHED PRODUCT
Oleksander Cherevko, Valerii Mykhaylov, Andrii Zahorulko, Aleksey Zagorulko, Iryna Gordienko One of progress directions of the modern food industry is the development and introduction of innovative technologies and assortment of functional food products, allowing to decrease risks of disease progression and favoring the population health. Such products include multicomponent fruit and berry pastes and dried […]
STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER
Oksana Dzyundzya, Valentyna Burak, Іrina Ryapolova, Nadiia Voievoda, Mariya Shinkaruk, Artem Antonenko, Tеtіana Brovenko, Myroslav Kryvoruchko, Galina Tolok, Vitalii Mihailik The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and […]