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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ The plant half products for fortification of foodstuffs(2023) Simahina, Galina; Naumenko, NataliiaThe subjects for researching are the green parts (tops) of beets, ramsons, nettle, garlic, pea husk, and onion skin. We confirmed the high content of indispensable amino acids – 87 to 283 mg per 100 g of leucine; 72 to 205 mg per 100 g of lysine; 504 to 1375 mg per 100 g in total. Dispensable amino acids in maximal amount are represented by glycine (83 to 377 mg per 100 g), alanine (87 to 251 mg per 100 g). Proteins in researched materials are outstanding with high grade of proteolysis (28.61 % for garlic; 28.81 % for nettle; 29.37 % for sugar beet), which slightly differs from the control index (milk proteins, 30.01 %). Taking green mass for a base to create the biologically active additives and polyfunctional ingredients is grounded scientifically, expedient technologically, and profitable economically. We have recommended using the green mass of plants for enrichment of any food bases in production of foodstuffs for both domestic and foreign markets.Документ Qualitative indicators of grain flakes of functional purpose(2019) Bazhay-Zhezherun, Svitlana; Simahina, Galina; Bereza-Kіndzerska, Ludmila; Naumenko, NataliiaThe influence of temperature regime and duration of cold grain conditioning on its biological value is determined. The dependence of basic physical and technological parameters of cereal flakes and organoleptic properties of finished samples of finished products on their component composition is investigated. The degree of maintenance of daily needs of the adult population in the macro and microcurrencies is determined, due to the consumption of 100 g of cereals. The indicators of microbiological stability of products are established.Документ Estimation the quality of wild plant raw for production of healthy food(2014) Simahina, Galina; Naumenko, NataliiaThe article presents the results of experimental researches of biologically active components in aronia berry (one of the most wide-spread representative of wild plant raw) and the estimation of the influence of separate biologically active substances contained in it on the normal functioning of a live organism.Документ Biological value of aronia berries(2012) Simahina, Galina; Naumenko, Nataliia; Kaminska (Halapsina), SvitlanaThe article represents the results of experimental studies over aronia berries’ biological value. There was confirmed that they are the rich source of the wholesome complex of biologically active substances. Therefore, using aronia berries in the new technologies to obtain the foodstuff with increased biological value is affirmed as the way to widen the range of healthy food, proved scientifically, expedient technologically, and profitable economically.Документ Sublimed plant biologically active аdditives with radioprotecting action(2013) Simahina, Galina; Stetsenko, Natalia; Naumenko, NataliiaThe low-temperature (cryogenous) technology of processing the plant raw materials into biologically active food additives with increased content of vitamins, mineral elements and other precious components important for human organism functioning was designed by the scientists of NUFT, and thereto presented in this article. The technology consisted of two stages – freezing the raw material by liquid nitrogen (first stage) and crystalline water sublimation up to the final humidity of 8…12% (second stage). The dry products obtained with such a technology were outstanding due to their high quality, positive influence on human organism’s organs and functions, the ability to avoid accumulating radionuclides and other toxic substances and, otherwise, to remove those present in the organism. Sublimed products made possible to widen the range of healthy food products, and, consequently, had got the real perspective to be realized on domestic and foreign markets.Документ Low temperatures in food technologies(2013) Simahina, Galina; Stetsenko, Natalia; Naumenko, NataliiaThe low-temperature (cryogenous) technology of processing the plant raw materials into biologically active food additives with increased content of vitamins, mineral elements and other precious components important for human organism functioning was designed by the scientists of NUFT, and thereto presented in this article.