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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497
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Документ The theoretical description for sotolone cathodic and anodic electrochemical determination in wines(2023) Tkach, Volodymyr; Kushnir, Marta; Oliveira, Sílvio C.; Garcia, Jarem; Karputina, Margarita; Khargeliia (Karputina), Daria; Ivanushko, Yana; Morozova, Tetiana; Yagodynets, PetroSotolone is a natural aromatizer, present in Portuguese wine. The goal of this work is the mechanistic theoretic analysis of the sotolon electrochemical determination over a conducting polymer electrode.Документ Development of the custard recipe using confectionery semifinished product with banana powder(2017) Ianchyk, Mariia; Niemirich, Oleksandra; Khargeliia (Karputina), Daria; Yanchyk, OlenaExpansion of the range of confectionery production of restaurant business institutions, increase in their nutrition value is an urgent task of scientists. As shows the analysis of modern publications, confectionery research today, enhance their parameters of engineering procedures, enrich with berry, fruit, vegetable purees, powders, extracts. Among a wide range of food products, flour confectionery products with finishing semi-finished products are the most energy intensive. In this regard, after analyzing modern research in the field of finishing semi-finished products, we came to the conclusion about the creation of a universal confectionary semi-finished product with banana powder, which will significantly reduce the time of the manufacturing process and will have an increased nutritional and taste value. The received confectionery semifinished product can be used as a stuffing, finishing material, glaze, etc. Therefore determination of a mass fraction of a confectionery semifinished product with banana powder in technology of custard was the purpose of our research.Документ Sweet Sorghum – Alternative Feed Stock in Food Industry(2013) Khargeliia (Karputina), DariaДана стаття присвячена прблемі використання альтернативної сировини рослинного походження – цукрового сорго в харчовій продукції. Авторами наголошується на перевагах у використанні цієї рослини в порівнянні з соєвими бобами, цукровим буряком, пшеницею при виробництві харчових продуктів і фармацевтичній промисловості. Це обумовлено фізіологічними характеристиками і функціональними особливостями цукрового сорго