Матеріали конференцій

Результати пошуку

Зараз показуємо 1 - 3 з 3

Development of special purpose fruit and berry marmalade
(2023) Lutsenko, Valeria; Goyko, Iryna; Lukianets, Halyna
Analysis of the biochemical composition of cranberry natural enrichments intended for use in health food technologies
(2019) Stetsenko, Natalia; Goyko, Iryna
In the work the prospects of using cranberry products in technologies of wellnessproducts are substantiated. The content of biologically active compounds in fresh berries and their effect on the human body are considered on the basis of the analysis of literature sources. Methods of obtaining puree and powder of cranberry berries are proposed, their physical-chemicalproperties and biochemical composition are investigated. The content of functional ingredients infresh berries and obtained natural enrichments is compared. A method of using cranberry powder for the production of health yogurt is suggested.
The texture of the new kinds of dessert butter with the additives of plant raw criopowders
(1998) Rashevska, Tamara; Simahina, Galina; Gulyy, Ivan; Pryadko, Nikolai; Goyko, Iryna
The investigations showed that the addition of criopowders gave the butter a significant plasticity, improved its ability to spread, decreased its hardness. Дослідження показали, що додавання кріопорошків надають маслу пластичность, покращують його намазуваність, знижують його твердість.