Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Improving technological processes of waffles production using physical methods(2016) Nosenko, Volodymyr; Litvynchuk (Vorontsova), Svitlana; Dorohovich, Victoriya; Tarasenko, IrinaThe proposed physical methods make it is possible to improve processes of pastry cream products manufacturing significantly.Документ Model of perfect chemical composition of the product according to the requirements of nutriciology(2016) Dorohovich, Antonella; Dorohovich, Victoriya; Petrenko, NikolayThe model of the ideal food. The model is presented in a hierarchical tree, with the distribution of proteins, fats and carbohydrates in chemical composition. The proposed evaluation of food quality control as required, taking into account the weight coefficientsДокумент Using sugar replacers in technology sponge cakes(2016) Dorohovich, Victoriya; Abramova, AsiatTo reduce glycemic index and caloric content of products and providing special purpose we used sugar replacers: izomaltitol, erytritol, maltitol. З метою зниження глікемічності та калорійності виробів і надання їм спеціального призначення нами застосовано цукрозамінники поліоли: ізомальтітол, еритрітол, мальтітол.Документ The use of flax products processing in technology sponge cakes functional purpose(2016) Dorohovich, Victoriya; Abramova, AsiatThe purpose of our work is to develop sponge cakes functionality. To achieve this task, we considered it appropriate to use in production technology sponge cakes processed flax (linseed meal), as flax is a natural source of ω-3 and ω-6 polyunsaturated fatty acids.Документ Confectionery technology for patients with diabetes and celiac disease(2013) Dorohovich, Victoriya; Lazorenko, Natalia; Mykhailova, NeliaSummary: Celiac disease is a chronic, systematic disease characterized by mucosa damage of the small intestine by gluten, which is a component of the wheat, rye and oats gluten complex. Celiac disease is often accompanied by diabetes. At the National University of Food Technologies it is conducted the research aimed at the development of pastry (cakes, muffins, biscuits) for patients with diabetes and celiac disease.