Перегляд за Автор "Stabnikova, Elena"

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Iron-mediated removal of ammonia from strong nitrogenous wastewater of food processing
(2004) Ivanov, Volodymyr M.; Wang, J.-Y.; Stabnikova, Elena; Krasinko, Victoria; Stabnikov, Victor; Tay, Stephen; Tay, Joo
The combination of microbial reduction and further microbial oxidation of iron was applied to the treatment of food-processing wastewater and recovery of ammonium. Fe2+ ions were formed by iron-reducing bacteria under anaerobic conditions. Ammonium was recovered by co-precipitation with negatively charged iron hydroxides produced during oxidation of Fe2+ by iron-oxidizing bacteria under microaerophilic conditions. The value-added by-product of this process can be used as a slowly released ammonium fertilizer.
The structure of bacterial cell cycle and age structure of bacterial populations
(1995) Ivanov, Volodymyr M.; Svechnikova, Tatyana; Stabnikova, Elena; Gregirchak, Natalia
Вивчення синхронних і асинхронних культур Bacillus'tnegateriutn, Bacillus thuringiensis та Bacillus Ucheniformis показало, що тривалість періоду реплікації хромосомної ДНК (С-період) пропорційна часу генерації,а час між двома циклами реплікації ДНК (що зветься І-періодом) майже постійний та становить 0,5—1,0 год при варіації часу генерації від 1,5 до 2,75 год. Клітинний цикл (період між клітинними поділами) та цикл реплікації ДНК не синхронізовані між собою. Тому тривалість В-періоду (час між термінацією клітинного поділу та ініціацією реплікації ДНК),а також D-періоду (час між термінацією реплікації ДНК та ініціацією клітинного поділу) виявляються як стохастичні параметри в експериментах по синхронному культивуванню. Запропоновані теоретичні моделі клітинного циклу бактерій та вікові структури бактеріальних популяцій. Дані, що випливають з теоретичних моделей, узгоджуються з експериментальними даними проточного цитофлуорометричного аналізу синхронних та асинхронних культур бацил.
Trends and expected benefits of the breaking edge food technologies in 2021–2030
(2021) Ivanov, Volodymyr M.; Shevchenko, Oleksandr; Marynin, Andriy; Stabnikov, Victor; Stabnikova, Elena; Gubenia, Oleksii; Shevchenko, Anastasiia; Gavva, Oleksandr M.; Salyuk, Anatoly
The review considered the major trends in the world development of new food processing technologies in 2021–2030: more strict regulations of food safety including QPCR and DNA-sequencing detection of emerging food-borne pathogens, comprehensive control of minor chemical pollutants of food; production of functional food including food for babies, children, pregnant women, elderly, for sport activities, military food, meals ready-to-eat, microelements-enriched food, nutraceuticals, and clinical food; emerging environmentally-friendly and energy-saving food processing; biotechnological food processing using enzymes proteinases, glutamine transferases, galactosidases, enzymes, microbial metabolites, and new sources of food such as insects and artificial meat; personalization of food processing and distribution including adaptation of the food processing to the nutritional needs of different customer groups.
Utilization of plant processing wastes for enrichment of bakery and confectionery products
(2023) Stabnikova, Elena; Shevchenko, Anastasiia; Stabnikov, Victor; Paredes-López, Oktavio
In this mini-review some technologies proposed by Ukrainian scientists for utilization of plant processing waste to enrich bakery and confectionery products are present. Partial replacement of wheat flour with plant additives allowed to increase nutritional value of food products. Thus, replacement of wheat flour with 5–20% of pumpkin seed flour resulted in an increase of protein content by 13.9–55.5% and fiber content by 12.07–48.7% in bread in comparison with control one without additives. Replacement of wheat flour, 5–15%, with pumpkin cellulose increased the content of protein 1.1–1.4 times and dietary fiber in 1.4–2.2 times in comparison with control bread. Bread supplemented with oat bran, 5–15% instead of wheat flour had higher by 19.5–52.2% score of lysine than bread without plant additives. Waste from grape processing containing protein, lipids, fiber, minerals and polyphenols, could be successfully used in preparation of flourbased confectionery products. Grape seed powder could serve as a substitute of cocoa powder in confectionery coatings technologies. Grape seed cake powder and grape skin powder being used for partial replacement of wheat flour in biscuits enriched the product with dietary fiber, polyphenolic compounds, minerals and vitamins. Addition of flour from extruded sunflower seed kernels in preparation of gingerbread allows to enrich it with valuable nutrients and improve its technological characteristics. Wastes from the processing of plant materials contain valuable substances and can be used in the preparation of functional products. It is essential to maintain and preferentially increase the high quality of products; thus, it is necessary to replace wheat flour with a plant additive in amounts not exceeding 10%.