Матеріали конференцій
Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7498
Переглянути
11 результатів
Результати пошуку
Документ Prospects for the use of plant analogue of myoglobin in plant-based meat product(2022) Fursik, Oksana; Strashynskyi, Igor; Pasichnyi, VasylIn order to ensure mass transition of the population to the consumption of plant analogues of meat products, their organoleptic properties need to be improved. Therefore, it is important to search for substances which can reproduce the organoleptic characteristics of the meat product, especially indicators of appearance and taste.Документ Intensity of fatty oxidative processesfractions of blood sausages(2021) Strashynskyi, Igor; Fursik, Oksana; Stelmakh, ValeriiaIron deficiency is one of the most common pathologies of modem humanity. According to the WHO, iron deficiency is observed in more than 1.5 billion people, including about 500 million people with iron deficiency anemia.Документ Chia and quinoa byproducts as potential antioxidants for the meat industry(2021) Strashynskyi, Igor; Fursik, Oksana; Shevchenko, TatianaIn the diet of the population, products such as chia seeds and quinoa began to appear more and more often. In addition to the use of chia seeds, processed products such as oil and fiber are becoming popular, which can also be used in technologies for making daily products.Документ Modification whey protein properties with use cross linking agent(2021) Fursik, Oksana; Strashynskyi, IgorThe most important physiological and biological properties, that reflect value of food, are compliance of the chemical structure its components, as well as the balance of nutrients, namely macro- and micronutrients, vitamins, amino acids, etc. Dietary proteins, in addition to being used as an energy source and provide the body with amino acids for protein synthesis, are important biological objects that help maintain overall human health, participate in the growth and development of the body, the functioning of cellular metabolismДокумент Using of horsemeat as an additional source of raw materials for expanding the range of meat products(2020) Strashynskyi, Igor; Fursik, OksanaThe conducted studies of the general chemical composition of horse meat, indicators of WBC and WHC confirm the expediency of its use in the technology of meat and meat-containing products.Документ Alternative sources of protein in the food industry(2020) Fursik, Oksana; Strashynskyi, IgorAccording to the FAO report in 2009, “How to Feed the World in 2050,” global food production is expected to increase by about 70% in 2050 [1]. According to a review of world agriculture in 2012 until 2030/2050, in order to satisfy the nutrition of a growing population, the total volume of meat production should be increased from 258 million tons in 2005 to 455 million tons by 2050. For milk and eggs to 1077 and 102 million tons by 2050 respectively [2]. Similar trends have been observed for other high-quality protein sources. These forecasts show a significant increase in protein demand, to meet the growing population and well-being of countries with emerging economies.Документ Deficiency of proteins and ways its solution(2019) Fursik, Oksana; Strashynskyi, Igor; Pasichnyi, VasylConsumption the required amount of protein is a fundamental factor in human health. The protein needs can be met by the complex consumption of animal and plant foods. The obtained data on the study of the amino acid composition show that the use of the functional composition containing protein increases the amount of essential amino acids of the experimental cooked sausages to the established level in accordance with the needs of the person and balances them, as evidenced by the criterion of the imbalance amino acid composition.Документ The true quality of food proteins(2018) Fursik, OksanaThe basis of the useful model is the task of conducting studies to determine the quality of protein in foods, there are many significant factors that affect the degree of assimilation and the possibility of further use of amino acids. Determining the quality of protein in foods is an important criterion for balancing the amino acid composition. Thanks to the stabilization of digestion and PDCAAS at a high level, adequate human nutrition is provided.В основу корисної моделі поставлена задача проведення досліджень визначення якості білка в харчових продуктах, наведено багато істотних факторів, які впливають на ступінь засвоєння і можливість подальшого використання амінокислот. Визначення якості білка в харчових продуктах є важливим критерієм для балансування амінокислотного складу. Завдяки стабілізації перетравності та PDCAAS на високому рівні забезпечується адекватне харчування людини.Документ Soy isolates in technology of meat products(2016) Fursik, Oksana; Strashynskyi, Igor; Goncharov, GeorgiProteins from plants and animals are the most common preparations on the market food supplements. They are used to correct the balance of properties and chemical composition of foods. They can stabilize the quality and yield of products and effectively modify the functional and technological properties of meat and correcting nutritional and biological value of the finished product.Документ Characteristics of protein preparations(2016) Fursik, Oksana; Strashynskyi, Igor; Pasichnyi, VasylThe intake the healthy and essential food components is crucial for a modem man, and among them proteins occupy a very important place. It is meat industry that provides the population with food, which is the main source of protein nutrition.