Перегляд за Автор "Haranovska, Viktoriya"

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Implementing of technologies of meat products for special nutrion
(2017) Haranovska, Viktoriya; Galenko, Oleg
The aging process is accompanied by changes in the body that affect the processes of perception and digestion, as well as the physiological needs for nutrients and energy. These changes include: reduction of taste and smell; changes in the dental arcade (loss of teeth and dentures substandard); inflammation of the oral mucosa; reduced secretion of saliva; dry mouth and decreased taste sensation caused by drugs; reduced secretion of hydrochloric acid in the stomach, affecting the absorption of calcium, vitamin B12; decrease in kidney function that affects the excretion of drugs and maintaining normal water-salt metabolism and others.
Use of protein-carbohydrate compositions in the production of truncated semifinished products
(2018) Skochko, Alexey; Haranovska, Viktoriya; Shevchenko (Kishenko), Iryna
The problem of combining the composition of meat products of plant and animal raw materials is rather complicated. As a result of a partial replacement of meat raw material, there is a change in the functional and technological properties of the food product and its organoleptic characteristics. Therefore, when developing new types of meat products, proposing the replacement of meat raw materials with non-meat ingredients, the preservation of the organoleptic parameters, which should correspond to the traditional, that is customary for consumers, is a prerequisite. The data provided that the addition of protein-carbohydrate composition (blood plasma proteins, milkprotein, flax fiber) to the halffinished product contributes to enhancement of functional and technological properties of meat raw materials and their enrichment with health-preventive components.