Тези доповідей, матеріали конференцій

Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373

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Edible films enriched by elamin
(2016) Chorna, Anastasia; Shulga, Oksana; Arsenieva, Larisa; Petrenko, Olena
The analysis of results shows that it is sufficient to use 1.5% of elamin in edible films to enrich bakery products in iodine. The indicated concentration allows to enrich a product with iodine in the amount that fully meets the iodine daily requirements.
Fats Conversion in the Technological Processing and their Detection of Falsification
(2014) Kononchuk, Victoria; Arsenieva, Larisa
During the study, the quality of oils and fats should be also determined the fatty acid composition and the ratio of cis- and trans- isomers of fatty acids.
Improving recipe composition and technology of bread sticks
(2013) Arsenieva, Larisa; Yaschenko, Victoria; Smirnova, Elizabeth
Modern method of determining the porosity of bakery products
(2016-05) Daschynska, Olga; Petrusha, Oksana; Arsenieva, Larisa
Проведені дослідження використання цифрового зображення для встановлення пористості харчових продуктів на прикладі хлібобулочних виробів. Studies using digital image for setting the porosity of the example food bakery products.
Morphology characterization of quartz-microbalance polymeric coatings for sorption of volatile compounds from food products
(2020) Kalinichenko, Asya; Arsenieva, Larisa
The multi-layer modified sensors were obtained using of liquid stationary phases which were selected for sorption of volatile markers from food products. The polymeric films were deposited on the surface of quartz crystals by solvent evaporation technique.
Pleurotus ostreatus mushrooms – perspective ingredient for bakery industry
(2013) Yaschenko, Victoria; Arsenieva, Larisa; Smirnova, Elizabeth
It is given the general characteristic, chemical composition, nutritional and biological value of Pleurotus ostreatus mushrooms. Special attention is paid to the protein complex of Pleurotus ostreatus. Наведено загальну характеристику гливи звичайної, її хімічний склад, харчову та біологічну цінність. Особлива увага приділяється білковому комплексу гливи.
Prospects for the use of sea kelp in technology of pastry products
(2013) Sharan, Larisa; Bura, Anna; Arsenieva, Larisa; Sharan, Andrii; Kokhan, Olena M.
The abstract states the necessity of using seaweed supplements in confectionery products to enrichthem by iodine and improve their nutritional value. У тезах йдеться про необхідність використання добавок морських водоростей у виробництві кондитерських виробів для збагачення продукції йодом та покращення її поживної цінності.
The course of biochemical processes in fermenting-forming aggregate
(НУХТ, 2012) Zarubina, Victoria; Arsenieva, Larisa; Smirnova, Elizabeth
It was investigated the dynamics of sugars in the dough and changes in fractional composition of protein substances in semi-finished products under the influence of higher pressure that is created in the chamber of fermenting-forming aggregate.
Total phenolic content and free radical scavenging activity of extracts from selected plants of ukrainian flora: potential for application in functional food technologies
(2012) Ivanova, Victoria; Arsenieva, Larisa
Last years the search for new sources of natural antioxidants, especially of plant origin, has been increased. Their presence in functional foods may provide a physiological effect on the human organism, helps to reduce the risk of certain diseases (eg inflammatory, cardiovascular, tumor). Phenolic compounds are an important class of secondary plant metabolites and potent free radical scavengers because they can donate their alcoholic hydrogen atom to free radicals. В останні роки посилився пошук нових джерел природних антиоксидантів, особливо рослинного походження. Їх присутність у функціональних харчових продуктів може забезпечити фізіологічну дію на організм людини, допомагає знизити ризик деяких захворювань (наприклад, протизапальних, серцево-судинних, пухлинних).
Using phyto- and carotene containing raw material sinemulsion –type sauces technology
(2013) Liavynets, Heorhii; Havrysh, Andrey; Niemirich, Oleksandra; Arsenieva, Larisa; Kokhan, Olena M.
The abstract states the necessity of using phyto- and carotene containing raw materials in emulsion –type sauces for improving their quality and biological value.