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Документ Перспективи використання нетрадиційної дикорослої сировини в технологіях концентратів солодких страв(2024) Бендерська (Дущак), Ольга Вячеславівна; Левківська (Музика), Тетяна Миколаївна; Панчук, Олег ВолодимировичIn recent years, the urgent task of the industry is the development, use and release on the market of new high-quality, competitive food products. Therefore, the issue of studying and involving in the production of new types of raw materials with an increased content of biologically active substances is of great importance. Promising in this direction is the use of domestic wild plant raw materials that have adaptogenic, tonic, hematopoietic and other effects and P-vitamin complex. Wild berries have high potential for the food industry, as their use makes it possible to implement waste-free and resource-saving technologies, as well as more effectively use the beneficial properties of local raw materials and develop new types of food products enriched with natural biologically active compoundsДокумент Забезпечення мікробіологічної чистоти хлібобулочних виробів, як імператив продовольчої безпеки(2024) Білик, Олена Анатолівна; Богачов, Юрій Васильович; Бендерська (Дущак), Ольга Вячеславівна; Хоменко, Дмитро МихайловичBakery products are among the most common food products, but they are prone to mold, which leads to an unpleasant odor, accumulation of mycotoxins, and spoilage of the product. This article presents the results of research and a comparative analysis of calcium propionate of different brands. The presented results demonstrate the positive effect of using calcium propionate and its salts on the positive dynamics of suppressing the agents of microbiological spoilage of bakery products. It was found that the best effect on the suppression of mold fungi was exerted by calcium propionate of the trademark "PROBAKE" in an amount of 0.2% to the mass of flour.