Тези доповідей
Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497
Переглянути
10 результатів
Результати пошуку
Документ Ukrainian superfoods for restaurant business(2024) Nasser, Diana; Tyshchenko (Usatiuk), Olena; Tsyrulnikova, VitaThe thesis deals with the application of delicious and healthy superfoods in the menu of restaurant facilities for enrichment the chemical composition of culinary products with phytochemicalsДокумент Formation of the domestic market of gluten-free products in the context of sustainable development(2024) Riznyk, Anastasiia; Sylchuk, Tetiana; Tsyrulnikova, Vita; Dulka, Olha; Tyshchenko (Usatiuk), OlenaThis paper discusses the use of promising domestic raw materials in the technology of innovative agglutinin products that create a new generation of food productsДокумент Plant-based milk alternatives for hospitality industry(2024) Tsirulnikova, Vita; Tyshchenko (Usatiuk), Olena; Lukashuk, DariiaThere is a demand for non-dairy milk alternatives among restaurant guests to substitute milk in coffee, teas, smoothies, and other drinks and foods. Many foodservice establishments are adding plant-based milks to their menus to satisfy customer needs, according to the trend of wellbeingДокумент Keto-bread for restaurant business establishments(2024) Tsirulnikova, Vita; Tyshchenko (Usatiuk), Olena; Diakova, YelyzavetaKetogenic diets are a growing well-being trend for weight management, the prevention of overweight, obesity, insulin resistance, and diabetes. The thesis deals with the application of keto-bread to restaurant menus. Keto-breads satisfy restaurant guests’ protein and lipid needs and are an additional source of dietary fibres, polyunsaturated fatty acids, and other essential micronutrients for health and well-beingДокумент MIND-menu for restaurant business establishments(2024) Tsirulnikova, Vita; Tyshchenko (Usatiuk), Olena; Naser, DianaThe thesis deals with the recommendation for MIND-menu development for restaurant business establishments. MIND diet as a part of a healthy lifestyle strategy can lower the risk of neurological and cardiovascular diseases, improve health status and well-beingДокумент Amaranth as a valuable raw material for culinary products(2023) Bereziuk, Iryna; Tyshchenko (Usatiuk), Olena; Tsirulnikova, VitaThe thesis deals with nutritional and biological value of pceudocereal amaranth for culinary products. У тезах розглядається харчова та біологічна цінність псевдо-злакової культури амаранту для кулінарної продукції.Документ Development of HACCP system for production of natural dry red wine(2016) Usatyuk, Svitlana; Tyshchenko (Usatiuk), Olena; Klymash, NataliiaThe development of the HACCP system for the production of natural dry red wine is considered.Документ Effects of bamboo dietary fibre on meat semi-finished products(2016) Rudyk, Viktor; Tyshchenko (Usatiuk), Olena; Usatyuk, SvitlanaThe effects of bamboo fiber as a prospective fortificant of plant origin on the quality of meat semi-finished products were investigated.Документ Regulary fremawork on flavourings in Ukraine: current state and perspectives(2013) Tyshchenko (Usatiuk), Olena; Frolova, NataliaThe paper presents the analysis of Ukraine’s legislation in the sphere of production, storage, transportation, sale and utilization of flavourings. У статті представлений аналіз законодавства України у сфері виробництва, зберігання, перевезення, реалізації та утилізації харчових ароматизаторів.Документ Investigation of separation method for aromatic substances out of essential oils(2013) Frolova, Natalia; Chepel, Natalia; Naumenko, Ksenia; Tyshchenko (Usatiuk), OlenaThe paper presents the research on the development of isolation method for aromatic components out of essential oils. У роботі наведено наукові дослідження щодо розроблення способу виділення ароматичних компонентів ефірних олій.