Перегляд за Автор "Romanova, Zoriana"

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Gluten-free raw materials for the production of fermented beverages
(2023) Romanova, Zoriana; Babiychuk, Mykhailo; Kuzma, Stepan; Tkach, Volodymyr
The current state of the environment encourages the consumption of beverages that not only fill the body with valuable nutrients, but also do not harm the body. Fermented drinks are beverages with high nutritional and biological value. In a liquid at room temperature, microorganisms convert the available sugar into acids (e.g. lactic acid and acetic acid), alcohol and carbon dioxide. The acids ensure the destruction of harmful bacteria that could spoil the drink. This, in turn, increases its shelf life. In addition to acids, fermentation also creates unique flavours and beneficial nutrients. Нинішній стан навколишнього середовища стимулює споживання напоїв, які не тільки насичують організм цінними поживними речовинами, але й не шкодять тіло. Ферментовані напої - це напої з високою харчовою та біологічною цінністю. В рідини при кімнатній температурі мікроорганізми перетворюють доступний цукор на кислоти (напр. молочна кислота та оцтова кислота), спирт і вуглекислий газ. Кислоти забезпечують руйнування шкідливих бактерій, які можуть зіпсувати напій. Це, в свою чергу, збільшує термін його зберігання. На додаток до кислот, бродіння також створює унікальні смаки та корисні поживні речовини.
Intensification of High-Quality Brewing Processes
(2021) Romanova, Zoriana; Loiko, Serhii; Romanov, Mykola; Kosogolova, Ludmila; Khlynovskiy, Mikhail
Brewing is a complex process that involves many stages and successive operations. The issues of intensifying the brewing processes are of great importance in improving the ways to obtain a high-quality finished beer product and maintain high standards of its quality in the future. The relevance of the subject matter is conditioned by the stable demand for high-quality beer products in society and the urgent need to create effective technologies for the production of high-quality beer, taking into account the introduction of the latest technologies for the intensification of brewing processes. The purpose of the study is to determine the main factors that are important from the standpoint of intensifying the processes of quality brewing, in the context of assessing the prospects for their subsequent consideration when planning the beer production processes. The leading approach of this study is a combination of a systematic analysis of the peculiarities of brewing processes in the context of searching for opportunities for its intensification, with an analytical study of real options for intensifying the brewing processes, from the standpoint of maintaining high-quality standards of finished beer and increasing the overall production rate. The main results obtained in the course of this study should be considered the substantiation of the main factors of the brewing processes intensification in the context of creating a mathematical model for calculating the possibilities of its implementation in the activities of breweries to increase the rate of brewing high-quality beer. The prospects for further research are determined by the preservation of a stable demand for high-quality beer products, combined with an increase in the need to intensify the processes of its production, in accordance with the set standards for the quality of beer production.
Peculiaridades de la regulación estatal de la protección de los derechos de propiedad intelectual
(2023) Vashchynets, Ivan; Korniienko , Petro; Kustovska, Oksana; Romanova, Zoriana; Sushytska, Yuliia
The relevance of the study lies in the fact that in Ukraine under the conditions of martial law, the system of intellectual property rights protection and the mechanisms of its state management are constantly being transformed, which involves scientific research to identify the problems that exist in this area and the development of effective practical solutions to overcome them. The purpose of the study was to identify the main features and obstacles that arise in the implementation of state management in the field of intellectual property and the implementation of the protection of its objects in the conditions of martial law in Ukraine. Research methods were general and special legal knowledge. Everything allows us to conclude that there is an urgent need to develop new digital copyright protection mechanisms and to promote the creation of a blockchain accounting of copyright objects. It is also necessary to review the approach to the assessment of objects of intellectual property law and the determination of the inventive step, as a condition for the possibility of adapting the legislation that regulates this issue to the needs of modern society. Актуальність дослідження полягає в тому, що в Україні в умовах воєнного стану система захисту прав інтелектуальної власності та механізми державного управління нею постійно трансформуються, що передбачає науковий пошук з метою виявлення проблем, які існують у цій сфері, та розробка ефективних практичних рішень щодо їх подолання. Метою дослідження було виявлення основних особливостей та перешкод, що виникають при здійсненні державного управління у сфері інтелектуальної власності та здійсненні охорони її об’єктів в умовах воєнного стану в Україні. Методами дослідження були загальні та спеціальні правові знання. Усе дозволяє зробити висновок про нагальну потребу в розробці нових цифрових механізмів захисту авторського права та сприянні створенню блокчейн-обліку об’єктів авторського права. Так само необхідний перегляд підходу до оцінки об’єктів права інтелектуальної власності та визначення винахідницького рівня, як умови можливості адаптації законодавства, яке регулює це питання, до потреб сучасного суспільства.
The theoretical description for aesculetin and quercetin cathodic electrochemical determination in juice
(2023) Tkach, Volodymyr; Paiva Martins, José Inácio F.; Romanova, Zoriana; Oliveira, Sílvio C.
Douro juice is one of the symbols of Portugal. The Douro wine region was first marked in the 18th century. The juice has its characteristic smell and taste, due to the presence of some aromatic lactones. But the main nutritional value of the juice is given by its polyphenol composition. Chestnut C. Sativa is one of the most important products and ingredient for Trás-os-Montes cuisine. Vila Regions - Research on chestnut chemicals and nutritional composition confirms that this fruit is low in fat, cholesterol-free and gluten-free. On the other hand, it is a rich source of starch (carbohydrates), protein, dietary fiber, vitamins, minerals (such as potassium, phosphorus and magnesium), lipids and nutrients. Therefore, it should be investigated. Сік Дору є одним із символів Португалії. Виноробний регіон Дору був першим позначений у XVIII ст. Сік має свій характерний запах і смак, завдяки наявності деяких ароматичних лактонів. Але основну харчову цінність соку надають за своїм поліфенольним складом каштан C. Sativa є одним із найважливіших продуктів і інгредієнт для кухні Trás-os-Montes. Дослідження хімічних речовин каштану та його поживний склад підтверджує, що цей фрукт містить мало жиру, не містить холестерину та глютену. З іншого боку, це багате джерело крохмалю (вуглеводів), білку, клітковини, вітамінів, мінералів (такі як калій, фосфор і магній), ліпідів та інших поживні речовин. Отже має бути дослідженим.
The theoretical description for aesculetin and quercetin cathodic electrochemical determination in wines
(2023) Tkach, Volodymyr; Paiva Martins, José Inácio F.; Romanova, Zoriana; Paientko, Viktoria; Oliveira, Sílvio C.; Garcia, Jarem; Skrypska, Olha; Ivanushko, Yana; Yagodynets, Petro
In this work, the possibility of cathodical electroanalytical determination of aesculetin and quercetin, the most representative polyphenolic coumarin and flavonoid, is theoretically described. The cathodic reaction is given by the electrochemical reduction of 2- and 4-pyrone rings simultaneously on a vanadium(III) oxyhydroxide-modified electrode at a pH correspondent to wine (3 < pH _ 7). Analysis of the mathematical model, corresponding to the reaction mechanism, lets us conclude that, although the oscillatory behavior remains highly probable, the cathodic electroanalytical process, based on VO(OH)-assisted reaction, may be even more efficient than anodic oxidation of the polyphenolic compounds in the same conditions.
The theoretical description for ethanol and hydrpoxyquinol determination in wines and fruit juices
(2022) Tkach, Volodymyr; Kushnir, Marta; Morozova, Tetiana; Oliveira, Sílvio C.; Romaniv, Lyudmyla; Pishak, Olga; Khmeliar, Inesa; Kushnir, Lesya; Romanova, Zoriana; Yagodynets, Petro
Fermentation is the main process, standing in the base of the formation of alcoholic drinks. Various drinks like wine, cider, rum, rumtopf or gin are made by fruit juices fermentation. The glucose fermentation product is ethanol. As for fructose, its fermentation product is hydroxyquinol.
The theoretical description for sulfite vanadium(III)-oxyhydroxide-assisted electrochemical determination in natural water and beverages
(2022) Tkach, Volodymyr; Kushnir, Marta; Oliveira, Sílvio C.; Garcia, Jarem; Ivanushko, Yana; Nazymok, Yevgeniya; Morozova, Tetiana; Yagodynets, Petro; Khmeliar, Inesa; Kushnir, Lesya; Shahiieva, Raisa; Vitriak, Oksana; Romanova, Zoriana; Grabovska, Olena
Sulfite is the ion of sulfurous acid, correspondent to tetravalent sulfur. It is used as a conservant in food industry and in beverage production. On the other hand, sulfite is an ecological marker for acid rains occurrence, which may be highly (eco)toxic, reason why its determination is really actual. Being a tetravalent sulfur derivative, sulfite may be either oxidized or reduced. In the case of cathodic reduction, the elemental sulfur or sulfide-ion may be a product, depending on pH.
Unmalted materials in brewing
(2018) Loiko, Serhii; Romanova, Zoriana; Romanov, Mykola
Purpose: The main raw material for beer production is malt. There is a tendency to use other grain crops in the production of beer. The using of unmalted materials gives opportunity for brewers and technologist for cost saving. But replacing of malt makes affects the quality of wort and beer. The purpose of the researches was to compare quality parameters of 100% malt beers and beer with part of malt replaced by unmalted barley. Methods: To solve the given problem the methods of the high-performance liquid chromatography, analysis and empirical methods are used. Results: Using a big amount of unmalted grits together with external enzymes gives brewers opportunity to receive product in the same composition and quality like high-quality product using only malt. Conclusions: For brewing with a very small amount of malt, barley is a very good choice for replacing part of it as it has some characteristics of malt. It is possible, economically profitable and technically reasoned to replace half of the malt in the grind. But it becomes necessary to use exogenous enzymes.
Use of unmalted cereals with enzyme preparations in brewing
(2024) Loiko, Serhii; Romanova, Zoriana; Zheplinska, Mariia; Romanov, Mykola; Vasyliv, Volodymyr
Using unmalted grain is one of the ways to improve quality, reduce production costs, and create new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. The methods of technical and chemical analysis were used to determine the organoleptic and physicochemical indicators of beer. Recommendations have been developed for the intensification of wort preparation using different types of grain raw materials - unmalted barley and rice groats with the addition of enzyme preparations from Novozymes (Denmark) at various stages of brewing. When testing new enzyme preparations (β-glucanase complex, xylanase), filtration time, wort viscosity and β-glucan content. and arabinoxylans decreased by approximately 20% compared to control samples. The use of a new enzyme preparation contributed to a better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement in the quality of the wort, a reduction in the duration of the process, and a reduction in the cost of raw materials. To ensure the necessary ratio of substances in the wort, it is necessary to introduce complex enzyme preparations - peptide hydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the research is that the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus will allow brewers to produce worts and beers of the same composition and quality as premium worts and beers using only malt.