Матеріали конференцій

Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7498

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Автор: search.filters.author.Skochko, AlexeyМістить файли: Так

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  • Ескіз
    Документ
    The use of food fibers in the production of truncated semi-finished products
    (2018) Skochko, Alexey; Druhoveiko, Vladislav; Shevchenko (Kishenko), Iryna
    As there are ever more and more new offers of food fibers on the market, understanding the functionality of these ingredients is especially important, as there are no standard recommendations for their use. The conducted researches were directed on study of functional and technological properties of food fibers of a plantain in comparison with wheat fiber for the purpose of use in technology of truncated semifinished products of deep freezing and long­term storage. Due to its hydrophilic properties, plantain fiber and wheat fiber can reduce the harmful effects of physicochemical factors during cryopreservation and protect the meat systems from significant cell destruction.
  • Ескіз
    Документ
    Use of protein-carbohydrate compositions in the production of truncated semi­finished products
    (2018) Skochko, Alexey; Haranovska, Viktoriya; Shevchenko (Kishenko), Iryna
    The problem of combining the composition of meat products of plant and animal raw materials is rather complicated. As a result of a partial replacement of meat raw material, there is a change in the functional and technological properties of the food product and its organoleptic characteristics. Therefore, when developing new types of meat products, proposing the replacement of meat raw materials with non-meat ingredients, the preservation of the organoleptic parameters, which should correspond to the traditional, that is customary for consumers, is a prerequisite. The data provided that the addition of protein-carbohydrate composition (blood plasma proteins, milkprotein, flax fiber) to the half­finished product contributes to enhancement of functional and technological properties of meat raw materials and their enrichment with health-preventive components.