Перегляд за Автор "Arsenieva, Larisa"

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Antibacterial biodegradable films for foods
(2016) Chorna, Anastasia; Shulga, Oksana; Arsenieva, Larisa; Gregirchak, Natalia; Zusko, Kateruna; Riabov, Sergiy; Kobylinskyi, Sergiy; Goncharenko, Ludmila
Titanium dioxide (TiO2) has antibacterial properties, but It has not been used for antibacterial films. It becomes necessary to study the direction of its antibacterial properties in packing as well as the influence of its packaging on the quality of food.
Edible coating as a factor of preserving freshness and increasing biological value of gingerbread cakes
(2016) Shulga, Oksana; Chorna, Anastasia; Arsenieva, Larisa; Gol, Artem
The article presents experimental study on the feasibility of using edible film (coating) as a means of preventing and cherstvenie method of increasing the biological value of gingerbread products. Grounded components of edible coating. Based on the organoleptic and physico-chemical parameters (moisture content, and namochuvanist kryhkuvatist) proved the feasibility and necessity of using edible coating, which also can increase the biological value of products as part of the coverage of linseed oil.
Edible films enriched by elamin
(2016) Chorna, Anastasia; Shulga, Oksana; Arsenieva, Larisa; Petrenko, Olena
The analysis of results shows that it is sufficient to use 1.5% of elamin in edible films to enrich bakery products in iodine. The indicated concentration allows to enrich a product with iodine in the amount that fully meets the iodine daily requirements.
Effects of protein and carbohydrate ingredients on colour of baked milk products
(2024) Mandiuk, Olena; Lohinova, Anna; Arsenieva, Larisa; Petrusha, Oksana; Polishchuk, Galyna
In the CIE Lab system, only the coordinates “a” and “b” should be used to characterize the color change of milk of 2.5% fat and cream of 10% fat during heat treatment at 95–97 ⁰C for 160–180 min, as the L indicator (light level) is not sufficiently informative. According to the selected coordinates, rational ranges were established as a criterion for the completeness of the Maillard reaction for baked milk and cream, in particular for coordinate “a” in the range from 1.5 to 2.0 units, for coordinate “b” from 11.5 to 13.0 units. The application of whey protein concentrate, hydrolysed demineralized whey concentrate, and glucose-fructose syrup, which contain monosaccharides and proteins, significantly enhanced the Maillard reaction. The recommended values for color coordinates of cream with milk protein and carbohydrate ingredients were achieved during the simmering process. For cream with whey protein concentrate, this occurs at a minimum of 21 min; for cream with hydrolysed whey concentrate at a minimum of 28 min, and for cream with glucose-fructose syrup and whey protein concentrate at a minimum of 18 min. The samples with whey protein concentrate and glucose-fructose syrup, including those one with whey protein concentrate, showed an excellent level of quality in terms of sensory characteristics after 20 min, while the sample with hydrolysed whey concentrate demonstrated this after 30 min of simmering. These results correlated with the rational duration of cream simmering to achieve the recommended degree of color. A slight decrease in acidity was observed in all cream samples during the heating process. The reduction in the duration of the simmering process of dairy products with simultaneous achievement of recommended color characteristics will contribute to a significant reduction in heat energy consumption
Fats Conversion in the Technological Processing and their Detection of Falsification
(2014) Kononchuk, Victoria; Arsenieva, Larisa
During the study, the quality of oils and fats should be also determined the fatty acid composition and the ratio of cis- and trans- isomers of fatty acids.
Finely dispersed spicy-aromatic and carotene containing raw materials as surfactants for oil in water emulsion
(2015) Liavynets, Heorhii; Ishchenko, Tatiana; Havrysh, Andrey; Niemirich, Oleksandra; Arsenieva, Larisa; Dovgun, Irina
Stabilizing properties of the finely dispersed powders of spicy-aromatic and carotene containing raw materials in the oil in water emulsion are studied. The dependence of the rheological properties of sauces on the concentration of phyto- and oil carotene containing semi-finished product (PhOCSP) is investigated. The forms of moisture linking in sauces of the emulsion type with optimal dosage of PhOCSP are determined by the thermogravimetric method.
Improving recipe composition and technology of bread sticks
(2013) Arsenieva, Larisa; Yaschenko, Victoria; Smirnova, Elizabeth
Influence of organic plasticizers on sensory, physicalmechanical properties and chemical changes of biodegradable films
(Eastern-European Journal of Enterprise Technologies, 2016) Shulga, Oksana; Chorna, Anastasia; Arsenieva, Larisa
The influence of organic plasticizers (urea, glucose, fructose, sorbitol, Sucrose, glycerin) with organoleptic Biodegradable films based on native or modified starch and gelatin using a complex quality measure, And also on the elongation and strength. IR spectroscopy found that urea Enters into a chemical interaction, which positively affects the strength index of the films under study. The results allow to predict the properties of the film depending on its constituents.
Infrared Spectroscopy for Studying Foods and Biodegradable Packaging
(2016) Shulga, Oksana; Chorna, Anastasia; Arsenieva, Larisa; Shulga, Sergii
The results of study of foods and biodegradable film structure with the use of infrared spectroscopy (IR spectra) are presented. For the first time detailed decodings of IR spectra of some foods and biodegradable film packaging materials are shown. Interpretation of the spectra of basic biopolymers of foods and biodegradable films is given. It is corroborated with the help of IR spectra that the chemical reactions in biopolymers when heated to 130 °C do not occur, which makes it possible to use biologically valuable raw materials. Furthermore, the expediency of use of IR spectroscopy for studying changes in foods and films produced on biopolymer base is established. IR spectroscopy is a fast method that allows you to monitor changes that occur with the raw materials in the technological process. Previously, IR spectroscopy was used to identify the compounds in chemical synthesis. This study shows that IR spectra can be used for study of foods and biodegradable film structure.
Modern method of determining the porosity of bakery products
(2016-05) Daschynska, Olga; Petrusha, Oksana; Arsenieva, Larisa
Проведені дослідження використання цифрового зображення для встановлення пористості харчових продуктів на прикладі хлібобулочних виробів. Studies using digital image for setting the porosity of the example food bakery products.
Morphology characterization of quartz-microbalance polymeric coatings for sorption of volatile compounds from food products
(2020) Kalinichenko, Asya; Arsenieva, Larisa
The multi-layer modified sensors were obtained using of liquid stationary phases which were selected for sorption of volatile markers from food products. The polymeric films were deposited on the surface of quartz crystals by solvent evaporation technique.
Pleurotus ostreatus mushrooms – perspective ingredient for bakery industry
(2013) Yaschenko, Victoria; Arsenieva, Larisa; Smirnova, Elizabeth
It is given the general characteristic, chemical composition, nutritional and biological value of Pleurotus ostreatus mushrooms. Special attention is paid to the protein complex of Pleurotus ostreatus. Наведено загальну характеристику гливи звичайної, її хімічний склад, харчову та біологічну цінність. Особлива увага приділяється білковому комплексу гливи.
Prospects for the use of sea kelp in technology of pastry products
(2013) Sharan, Larisa; Bura, Anna; Arsenieva, Larisa; Sharan, Andrii; Kokhan, Olena M.
The abstract states the necessity of using seaweed supplements in confectionery products to enrichthem by iodine and improve their nutritional value. У тезах йдеться про необхідність використання добавок морських водоростей у виробництві кондитерських виробів для збагачення продукції йодом та покращення її поживної цінності.
The course of biochemical processes in fermenting-forming aggregate
(НУХТ, 2012) Zarubina, Victoria; Arsenieva, Larisa; Smirnova, Elizabeth
It was investigated the dynamics of sugars in the dough and changes in fractional composition of protein substances in semi-finished products under the influence of higher pressure that is created in the chamber of fermenting-forming aggregate.
Total phenolic content and free radical scavenging activity of extracts from selected plants of ukrainian flora: potential for application in functional food technologies
(2012) Ivanova, Victoria; Arsenieva, Larisa
Last years the search for new sources of natural antioxidants, especially of plant origin, has been increased. Their presence in functional foods may provide a physiological effect on the human organism, helps to reduce the risk of certain diseases (eg inflammatory, cardiovascular, tumor). Phenolic compounds are an important class of secondary plant metabolites and potent free radical scavengers because they can donate their alcoholic hydrogen atom to free radicals. В останні роки посилився пошук нових джерел природних антиоксидантів, особливо рослинного походження. Їх присутність у функціональних харчових продуктів може забезпечити фізіологічну дію на організм людини, допомагає знизити ризик деяких захворювань (наприклад, протизапальних, серцево-судинних, пухлинних).
Using of white food lupin products in technology of functional bakery products
(2013) Arsenieva, Larisa; Dotsenko, Viktor; Bondar, Natalia; Pavliuchenko, Elena; Sharan, Larisa; Tyshchenko (Usatiuk), Olena
The expediency and the possibility of using protein plant raw material in technology of functional bakery products have been proven. The results of studying white food lupine products influence on nutritional and biological value of bakery products have been presented.
Using phyto- and carotene containing raw material sinemulsion –type sauces technology
(2013) Liavynets, Heorhii; Havrysh, Andrey; Niemirich, Oleksandra; Arsenieva, Larisa; Kokhan, Olena M.
The abstract states the necessity of using phyto- and carotene containing raw materials in emulsion –type sauces for improving their quality and biological value.