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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Influence of the amino acid and fractional composition it dry milk of mammals on the digestibility of dry milk mixtures(2022) Falendysh, Natalia; Belinska, Kristina; Bobel (Zinchenko), Inna; Adamczyk, GretaUse of goat, mare, sheep dry milk and dry milk mixtures for baby food were studied. Amino acid composition was determined by ion exchange chromatography; fractional composition by electrophoresis; digestibility of dry milk mixtures was studied in vitro. The limiting amino acid of dry cow and sheep’s milk proteins is cystine, the amino acid scores of which are 46.0% and 47.0%, respectively. The amino acid and fractional composition of proteins of dry mare milk is close to composition of human milk proteins, so the digestibility of products based on mare milk is similar to that of human milkДокумент Development of temperature regime of storage of frozen black curran(2021) Osokina, Nina; Kostetska, Kateryna; Herasymchuk, Olena; Tkachenko, Hennadii; Podpriatov, Hryhorii; Pusik, Ludmila; Falendysh, Natalia; Bobel (Zinchenko), Inna; Belinska, KristinaThe process of ice formation in the pericarp of black currant depends on the pomological variety, the degree of ripeness of the fruit, and the method of freezing. It is scientifically substantiated that the temperatures of freezing fruits significantly change the general existing recommendations (not higher than –18 °С) regarding the storage conditions of black currant fruits: with quick freezing, not higher than –21 °С, with slow freezing, not higher than –24 °С. The formation of the properties of black currant occurs during the growing season under various agro-climatic conditions and affects the parameters of ice formation indicators. The marketable condition, quality and organoleptic characteristics of black currant fruits depend on the method of freezing. The advantages of fast freezing of black currant fruits in a quick-freezing chamber with forced air circulation at a speed of 1.5–2.5 m/s at a temperature of –30...–32 °С. Процес льодоутворення в перикарпію чорної смородини залежить від помологічного сорту, ступеня стиглості плодів та способу заморожування. Науково обґрунтовано, що температури заморожування плодів суттєво змінюють загальні існуючі рекомендації (не вище -18 °С) щодо умов зберігання плодів чорної смородини: при швидкому заморожуванні — не вище -21 °С, при повільному заморожуванні — не вище -24 °С. Формування властивостей плодів чорної смородини відбувається протягом вегетаційного періоду в різних агрокліматичних умовах і впливає на параметри показників льодоутворення. Товарний вигляд, якість та органолептичні показники плодів чорної смородини залежать від способу заморожування. Встановлено переваги швидкого заморожування плодів чорної смородини в камері швидкого заморожування з примусовою циркуляцією повітря зі швидкістю 1,5-2,5 м/с за температури —30...-32 °С.Документ Nutritional and biological value of mushroom snacks(2022) Bobel, Inna; Adamczyk, Greta; Falendysh, NataliaThe paper presents the results of research and scientific substantiation of nutritional and biological value of developed new mushroom chips and snacks. To achieve this goal, the task was to investigate experimentally the chemical and amino acid composition, digestion of protein substances of developed chips and snacks based on edible mushrooms. The research was conducted using modern methods. On the basis of experimental researches, the increased consumer and biological value of the developed mushroom products, and also their low caloric content was proved.Документ Analysis of diffuse reflectance spectra of powdered milk and their relationship to technological parameters(2014) Belinska, Kristina; Falendysh, Natalia; Nosenko, Volodymyr; Litvynchuk (Vorontsova), SvitlanaIn order to improve products for baby food a research of animal milk has been conducted. The study of diffuse reflectance spectra of various food products makes it possible to determine the different physical and chemical characteristics. It was found that these studies allow to analyze the composition of products, and to identify similarities and differences in the samples.