Overview of the market of minced meat products and ways to improve the technology of semi-finished products of a high degree of readiness
Kristina Nechepurenko, Olena Zolotukhina , Galina Horbenko, Bogdana Starostenko, Irina Panikarova , Tatyana Karpova In view of the difficult economic and epidemiological situation in the country, the question arises of an unbalanced diet of the population and an overabundance of low-quality food ingredients and additives on the consumption market. The studies represent the experience of […]
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 […]