Expert assessments in decision making: risks and safety
Dmytro Domin, Nataliia Martynenko, Airam Curtidor, Masuma Mammadova, Graciela Velasco Herrera, Tetyana Baydyk, Ernst Kussul, Zarifa Jabrayilova, Huseyn Gasimov, Ayten Ahmadova, Volodymyr Polishchuk, Serhii Yanishevskyi, Oksana Bilonoh, Liudmyla Nahrebelna, Vyacheslav Trushevsky, Alina Korchevskaya, Oksana Semenchenko, Inna Vyhovska The monograph “Expert assessments in decision making: risks and safety” presents studies that address the problems of expert […]
Medical and biological studies of meat polycomponent products based on regional raw materials
Vasyl Pasichnyi, Vasyl Tischenko, Nataliia Bozhko, Andriy Marynin, Oksana Moskaluyk, Alina Geredchuk The article is devoted to the study of the medical and biological safety of consumption of multicomponent meat-rich semi-finished products and semi-smoked sausage. When creating functional products, the approach of multi-ingredient modeling of the future product is applied according to the principle of […]
Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value
Saniya Ibraimova, Raushangul Uazhanova , Ayana Serikbaeva , Maryna Mardar In order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used. Marketing research has shown that consumers would like to see more nutritious breads with natural additives on store […]
COMPREHENSIVE ASSESSMENT OF QUALITY AND SAFETY OF BERRY SAUCE WITH IODINE-CONTAINING ADDITIVE
Gregoriy Deynichenko , Tamara Lystopad , Anna Novik, Line Chernushenko , Andrii Farisieiev , Yuliiа Matsuk, Tatiana Kolisnychenko One of the acute problems of our time is iodine deficiency in human nutrition, which is typical for both countries with economies in transition and economically developed ones. Today, about a third of the world’s population live […]
DETERMINATION OF SAFETY INDICATORS IN THE DEVELOPED MUFFINS WITH NON-TRADITIONAL RAW MATERIALS
Khrystyna Kovalchuk, Halyna Ozimok, Ruslan Mariychuk, Olga Gyrka, Mykhailo Bodak, Nataliya Palko, Oksana Davydovych, Alina Tkachenko, Liudmyla Huba The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit […]
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 […]
INVESTIGATION OF SAFETY AND QUALITY PARAMETERS OF GRANULATED FILLERS
Nataliya Grynchenko, Olga Tishchenko, Olga Grynchenko, Pavel Pyvovarov Within the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by analyzing the normative and legislative base. There were studied quality […]
IMPORTANCE OF EDUCATION AND TRAINING OF YOUNG NOVICE DRIVERS
Tatiana Hajdukova, Daniela Becková An important element of internal safety of a society is the maintenance of a functioning transport connection throughout the territory of the country. The line between safety and unsafety is often very thin. That is why we cannot explore safety without being aware of the danger. The study evaluates the development […]