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Документ Prospects of using alcohol in citrus infusions in the technology of the restaurant(2020) Kuzmin, Oleg; Rizhenko, VolodymyrThe prospects of using alcohol infusions from vegetable raw materials for the production of custard are substantiated. The composition of custard for lubrication of confectionery products is proposed due to the addition to the recipe of vegetable water-alcohol infusion of pomelo (10-20%), which allows to increase the redox properties of the finished product, to improve consumer properties. Обґрунтовано перспективність використання спиртових настоїв із рослинної сировини для виробництва заварного крему. Склад заварного крему для обробки кондитерських виробів запропоновано за рахунок додавання до рецептури рослинного водно-спиртового настою помело (10-20%), що дозволяє підвищити окислювально-відновні властивості готового продукту, поліпшити споживчі властивості.Документ Improvement of alcoholic beverages technology for restaurant business(2020) Kuzmin, Oleg; Mishurovskyi, AnatoliiThe purpose of the work is to develop the scientific basis of antioxidant activity of water-alcohol infusions from plant raw materials and to identify the most promising plants as sources of natural antioxidants in the creation of alcoholic cocktails in restaurants.Документ Prospects for the use of alcohol infusions in alcoholic beverage technologies for restaurants(2020) Kuzmin, Oleg; Rudyi, VladyslavThe purpose of the work is to develop the scientific bases of antioxidant activity of water-alcohol infusions from vegetable raw materials and to identify the most promising plants as sources of natural antioxidants in the creation of alcoholic beverages in restaurants.Документ Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology(2021) Khareba, Oleksandr; Kuzmin, Oleg; Khareba, Olena; Marynchenko, Viktor; Karputina, Margarita; Koretska, IrynaThe aim of the study is to determine the antioxidant capacity of spicy-aromatic plant raw materials, unconventional for the technology of the restaurant industry. The antioxidant capacity of spicy-aromatic plant raw materials was determined by the method of redoxmetry and pH-metry of aqueous-alcoholic infusions; sensory indicators - according to the expert method; the results of mathematical and statistical processing - according to the Pearson linear correlation method.