Перегляд за Автор "Ivanova, Tatiana"

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Effect of meat product with onion skin extract on metabolic profile in SHR
(2017) Ivanova, Tatiana; Goshovska, Yulia; Peshuk, Ludmila; Romanenko, Mariana; Fedichkina, Raisa; Sagach, Vadim; Sineok, Ludmila; Shapoval, Igor
In the work the antioxidant of natural origin was pre-selected; meat technology was improved; biological studies have been conducted at rats. As a source of substances with antioxidant characteristics, onion skin was selected, which contains a powerful anti-oxidant flavanoid quercetin. We studied the effect of onion skin extract in a composite with a meat product on a number of physiological and biochemical parameters in an experimental model of the state related to metabolic syndrome in animals with genetically determined arterial hypertension (SHR). We showed that intake of quercetin-containing meat product provided antioxidative effect, decreased lipid peroxidation in SHR and increased myocardial resistance to oxidative stress.
Meat of feral animals as raw material for diet or medioprophylactic meat foods
(2013) Peshuk, Ludmila; Shteak, Irina; Ivanova, Tatiana
Традиційно, в нашій країні, м'ясні продукти виготовляють з яловичини, свинини і м'яса птиці. Однак, з точки зору науки про їжу, ці види м'ясної сировини в значній мірі поступаються м'ясу диких тварин, яке завжди вважалося здоровою і корисною їжею. Поживна цінність м'яса обумовлена вхідними в його склад повноцінними білками, що містять незамінні амінокислоти (валін, лейцин, ізолейцин, лізин, метіонін, треонін, триптофан, фенілаланін), замінні - аланін, гістидин, гідроксипролін. Traditionally, in our country, meat products are produced from beef, pork and poultry meat. However, from the point of view of the science of food, these types of raw meat is largely inferior to the meat of wild animals, which has always been considered a healthy and wholesome food.Nutritional value of meat due within its high-grade protein, containing essential amino acids (valine, leucine, isoleucine, lysine, methionine, threonine, tryptophan, phenylalanine), interchangeable - alanine, histidine, hydroxyproline.
Special products using non traditional raw material
(2015) Ivanova, Tatiana; Peshuk, Ludmila
Traditionally, in our country, meat products are made from beef, pork and poultry. However, from the point of view of the science of food, these types of raw meat is largely inferior to the meat of wild animals, which has always been a healthy and nutritious food, as wild animals eat only natural forage. Moreover, they live far away from industrial areas, have active mode of life, which positively affects the consistency of meat, it is quite dense and contains of a small amount of fat.