Перегляд за Автор "Polishchuk, Iryna"

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Advantages of poultry meat for consumers
(2023) Strashynskyi, Igor; Marynin, Andriy; Polishchuk, Iryna; Baida , Yana
Today, further strides are being made in improving the healthiness of processed poultry products; in particular, offering products with reduced salt, nitrites, and fat. For example, the sodium concentration in chicken nuggets (i.e., sodium chloride required for extracting the salt-soluble proteins from the meat to facilitate binding/gelation during cooking) can be reduced to some extent by partially replacing with potassium/calcium chloride without affecting consumer acceptance.
Use of glycine in food products
(2021) Strashynskyi, Igor; Marynin, Andriy; Hrytsai, Maksym; Polishchuk, Iryna
When assessing the quality of food products, special attention is paid to their taste and aroma. Nutrition physiology considers taste and flavoring substances as important components of food that improve digestion by activating the secretion of digestive glands and contribute to the health improvement of intestinal microflora.