Матеріали конференцій

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

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Technologys of confectionery products gluten-free in restaurants
(2020) Sylka, Iryna; Stukalska (Ivanova), Nataliia
Celiac disease - it is a disorder that damages your small intestine and keeps it from absorbing the nutrients in food. The damage to your intestinal tract is caused by your immune system's reaction to gluten. Therefore, today there is a prospect of improving or developing recipes for different groups of dishes with the replacement of wheat flour. This is especially true of flour confectionery, which is popular among various groups. Expanding the range of flour and confectionery products based on corn flour is relevant.
Determination of chicken white and red meat mixture grinding process optimal conditions to increase meat water fixing ability
(2020) Stukalska (Ivanova), Nataliia; Sylka, Iryna
Purpose of this study is to determine regressive dependence of water fixing ability of chicken white and red meat mixture (filet + leg) upon process conditions, which may be used for verification of effect of grinding process parameters and prediction of water fixing ability increase due to certain process parameters. During research it has been used Box-Wilson method active experiment plan, which permits to save labor cost of research.