Перегляд за Автор "Protsenko, Lidia"

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Beer enrichment with biologically active hop compounds
(2018) Protsenko, Lidia; Rudyk, Ruslan; Hryniuk, Tetiana; Vlasenko, Aliona; Protsenko, Alona; Litvynchuk (Vorontsova), Svitlana; Ovadenko, Olena
Combined use of the Slavyanka hop variety and the Ruslan and Xantha hops in the suggested ratio enriches the drink with biologically active hop compounds, thus improving its functionality.
Features of using hops and CO2-extract in brewing
(2017) Protsenko, Lidia; Litvynchuk (Vorontsova), Svitlana
Aromatic hop with a low alpha-acid content can be used in brewing as a polyphenol additive in combination with a CO2-extract, taking into account the quantitative content and qualitative composition of hop products and adhering to a certain technology of making beer.
The use of hop for making bread with health improving properties
(2013) Protsenko, Lidia; Pasitschnyk, Irina; Yurchak, Vera
The authors researched biochemical indices of delicate aromatic and aromatic hop sorts Klon 18, Zlato Polissya, Slovyanka, Zagrava, Gaidamatsky and found that Zlato Polissya and Gaidamatsky are the most promising for bakery as they contain more polyphenols. Natural hop preparation with reduced content of bitter compounds, containing 2,5-3 times less α-acids and having slightly reduced by 8-9% content of polyphenols has been elaborated. It gives possibility to increase hop dose and enrich bread with polyphenols and other valuable hop compounds not increasing the excessive bitterness.