Наукові статті

Постійне посилання на фондhttps://repositary.knuba.edu.ua/handle/987654321/30

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2018 - 20193

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Авторsearch.filters.applied.operator.equals: search.filters.author.Yudicheva, O.Містить файлиsearch.filters.applied.operator.equals: Так

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  • Документ
    Justification for use of two-component mixtures for cooking wheat bread
    (PC Technology Center, 2018) Kalashnyk, O.; Barabolia, O.; Mykhailova, O.; Pisarenko, S.; Yudicheva, O.; Moroz, S.; Birta, G.; Tkachenko, A.; Kyrychenko, O.; Gniti, N.
    To meet physiological needs in the diet, traditionally the main place is occupied by bread. The enterprises that produce bread offer a wide range of products that are distinguished by the use of a variety of raw materials to meet the various physiological needs of people, energy and nutritional value, flavor, weight, packaging, etc.
  • Документ
    Formation of Consumption Properties of Sweet Pepper (Capsicum Annuum L.) Sauce
    (Scientific Route OU, 2018) Dubinina, A.; Letuta, T.; Selyutina, G.; Shcherbakova, T.; Afanasieva, V.; Yudicheva, O.; Kalashnyk, O.; Samoylenko, A.
    The sauce quality was formed by mathematical modeling using general criteria of optimization of organoleptic parameters. There were also determined specific criteria of optimization of the recipe composition taking into account their daily need. As a result of the conducted studies the composition of recipe components for the sauce was optimized: sweet pepper 80 %, garlic leaves – 5 %, parsley leaves,dill – 5 %, celery leaves – 5 %, salt – 1,5 %, sugar – 0,5 %, chitosan – 0,5 %. There were studied organoleptic parameters of the developed sauce, characterized by a pleasant bright-green color, homogenous paste-like consistence, pleasant taste and smell. The used stabilizing factors allowed to get the sauce with the increased content of essential factors of nutrition. They participate in the increase of protective forces of the organism, so allow to recommend them in prophylactic, child and dietary nutrition.
  • Документ
    Quality and safety of food as a component
    (Nemoros s.r.o., 2019) Yudicheva, O.; Kalashnyk, O.; Moroz, S.; Kalian, O.
    Extra oat flakes, «Hercules Power» produced by Ltd. «Hercules and K», according to organoleptic parameters, correspond to the requirements of GOST 21149. Consequently, the analysis of the results of the research of the content of toxic elements in the oat flakes of extra production by Ltd. «Hercules and K» showed that this food product meets the requirements of GOST 21149-93 and SanPiN 2.3.2.560-96 according to measured safety parameters