Influence of form and size of a root on the storage life of kitchen beetroot
Ludmila Pusik, Vlаdimir Pusik, Veronika Bondarenko, Ludmila Gaevaya, Nina Lyubymova, Galyna Sukhova, Nataliya Didukh, Galina Slobodianyk Kitchen beetroots have a series of high-value parameters: good taste properties, healing-prophylactic importance, ability to long-term storage. There are many sorts of kitchen beetroot, different by root form. Most widespread are ones of the round and cylindrical forms. At […]
INVESTIGATION OF THE CONSERVATION OF VITAMINS AND MICROELEMENTS DURING STORAGE IN BOILED-SMOKED SAUSAGES WITH ENRICHED LEGUMINOUS FLOUR
Yana Biletska, Taisіa Ryzhkova , Anna Perepelytsia , Andrii Husliev There has been studied the conservation of vitamins and microelements in boiled-smoked sausages, using enriched leguminous flour. The research object is boiled-smoked sausages, in which recipes there were used sprout flour of soya and nut that are carriers of vitamins А, Е, С, В6, В9, […]
ESTIMATION OF OXIDATIVE STABILITY OF THE LIPID COMPLEX OF CREAMY-SHAKEN CANDIES WITH CHIA SEEDS AT STORAGE
Оlena Shydakova-Kameniuka, Oleksii Shkliaiev, Olga Samokhvalova, Maya Artamonova, Galyna Stepankova, Olena Bolkhovitina, Alla Rogova One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. […]