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Документ Fiber from thistle seeds in albumine product(2023) Soloviov, Nikita; Tymchuk, Alla; Grek, OlenaThe improvement of the assortment structure is facilitated by the introduction of progressive technological processes, the creation of new technologies using various types of non-traditional raw materials, which reduce the caloric content 184 and simultaneously increase the nutritional and biological value of dairy products. New principles of using plant ingredients can be implemented by creating functional mixtures, the use of which will allow to develop a wide range of albumin products, to ensure the stability of their technological properties during storage, to minimize the consumption of dairy raw materials, and to involve plant raw materials in the technological cycle of production.Документ Prospects for the production of cream drinks(2023) Shumylo, Oleksiy; Tymchuk, Alla; Grek, OlenaДокумент The relevance of craft beverage production based on buttermilk(2023) Shymanyuk, Illia; Grek, Olena; Tymchuk, AllaRelevant trend in craft production is the organization of complex processing of buttermilk into dessert drinks, including those with increased viscosity with various plant ingredients, the purpose of which is to enrich the product, give it a fuller taste, increase shelf life, and change organoleptic characteristics. Актуальним напрямом у крафтовому виробництві є організація комплексного перероблення маслянки на десертні напої, в тому числі з підвищеною в’язкістю із різними рослинними інгредієнтами, метою додавання яких є збагачення продукту, надання повноти смаку, підвищення термінів зберігання, зміна органолептичних показників.Документ Craft production of albumin products from local dairy raw materials(2023) Soloviov, Nikita; Tymchuk, Alla; Grek, OlenaAnalyzing the current market for protein products, we can conclude that there has been a noticeable increase in the craft production of albumin products with various fillers, which indicates the relevance of this area for saving local dairy raw materials, as well as expanding the range, improving quality, increasing nutritional and biological value, and extending the shelf life of finished products. Аналізуючи сучасний ринок виробництва білкових продуктів, можна зробити висновок про помітне зростання крафтового виробництва альбумінних виробів з різними наповнювачами, що свідчить про актуальність цього напрямку для економії локальної молочної сировини, а також розширенню асортименту, поліпшенню якості, підвищенню харчової й біологічної цінності, подовженню термінів зберігання готових продуктів.Документ Change in quality indicators of curd mass based on protein-berry clots during storage period(2021) Pshenychna, Tetyana; Grek, Olena; Shymanyuk, IlliaThe change in the active acidity of the curd mass based on protein-berry clots for 72 hours at a temperature of (4±2) ˚С has been investigated. The research results showed that the active acidity of the curd mass directly depends on the quality indicators of the protein-berry clots, namely, the pH value of the berry coagulant and the amount of its introduction. In addition, the change in the moisture-retaining capacity of curd mass based on protein-berry clots for 72 hours at a temperature of (4±2) ˚С has been determined.Документ Influence of collagen-containing ingredient on thermocoagulation of protein of whey concentration(2018) Grek, Olena; Tymchuk, Alla; Ovsiienko, Kira; Mykhalevych, ArturIt is relevant to improve the methods for extracting albumin proteins from milk whey and using them in various product technologies.Документ Evaluation of the biochemical activity of lactose-fermenting yeast Kluyveromyces lactis for whey and apple pectin mixture fermentation(2016) Chepel, Natalia; Grek, Olena; Krasulya, OlenaThis study was carried out by using whey and apple pectin in the fiber mixture as a fermentative medium in order to evaluate the biochemical activity of lactose-fermenting of some Kluyveromyces lactis strains during fermentation.Документ Influence of lactose fermentative yeast on fermented serum and malt drink parameters(2013) Chepel, Natalia; Grek, Olena; Krasulya, OlenaInfluence of different lactose fermentative yeast races (Zygosaccharomyces lactis 868-K, Saccharomyces lactis 95, Kluyveromyces lactis 469) on physical and chemical parameters of fermented wort in comparison with the standard ones was investigated. The results prove the highest fermentative activity of Zygosaccharomyces lactis 868-K yeast, in particular: ethyl alcohol content – 1.0 v. %, sodium hydroxide solution acidity with concentration of 1 mol/dm3 per 100 cm3 of drink – 3,5 cm3, drink stability at 20 C – 5 days. Physical and chemical parameters of wort fermented with Saccharomyces lactis 95 and Kluyveromyces lactis 469 yeast are considerable lower than the standard ones which points at rather low activity of ferments catalyzing lactose hydrolysis.Документ Influence of lactose fermentative yeast on fermented serum and malt drink parameters(2013) Chepel, Natalia; Grek, Olena; Krasulya, OlenaInfluence of different lactose fermentative yeast races (Zygosaccharomyces lactis 868-K, Saccharomyces lactis 95, Kluyveromyces lactis 469) on physical and chemical parameters of fermented wort in comparison with the standard ones was investigated. The results prove the highest fermentative activity of Zygosaccharomyces lactis 868-K yeast, in particular: ethyl alcohol content – 1.0 v. %, sodium hydroxide solution acidity with concentration of 1 mol/dm3 per 100 cm3 of drink – 3,5 cm3, drink stability at 20 °C – 5 days. Physical and chemical parameters of wort fermented with Saccharomyces lactis 95 and Kluyveromyces lactis 469 yeast are considerable lower than the standard ones which points at rather low activity of ferments catalyzing lactose hydrolysis.