Тези доповідей, матеріали конференцій
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Документ Prospects for the use of plant analogue of myoglobin in plant-based meat product(2022) Fursik, Oksana; Strashynskyi, Igor; Pasichnyi, VasylIn order to ensure mass transition of the population to the consumption of plant analogues of meat products, their organoleptic properties need to be improved. Therefore, it is important to search for substances which can reproduce the organoleptic characteristics of the meat product, especially indicators of appearance and taste.Документ Intensity of fatty oxidative processesfractions of blood sausages(2021) Strashynskyi, Igor; Fursik, Oksana; Stelmakh, ValeriiaIron deficiency is one of the most common pathologies of modem humanity. According to the WHO, iron deficiency is observed in more than 1.5 billion people, including about 500 million people with iron deficiency anemia.Документ Chia and quinoa byproducts as potential antioxidants for the meat industry(2021) Strashynskyi, Igor; Fursik, Oksana; Shevchenko, TatianaIn the diet of the population, products such as chia seeds and quinoa began to appear more and more often. In addition to the use of chia seeds, processed products such as oil and fiber are becoming popular, which can also be used in technologies for making daily products.Документ Modification whey protein properties with use cross linking agent(2021) Fursik, Oksana; Strashynskyi, IgorThe most important physiological and biological properties, that reflect value of food, are compliance of the chemical structure its components, as well as the balance of nutrients, namely macro- and micronutrients, vitamins, amino acids, etc. Dietary proteins, in addition to being used as an energy source and provide the body with amino acids for protein synthesis, are important biological objects that help maintain overall human health, participate in the growth and development of the body, the functioning of cellular metabolismДокумент Using of horsemeat as an additional source of raw materials for expanding the range of meat products(2020) Strashynskyi, Igor; Fursik, OksanaThe conducted studies of the general chemical composition of horse meat, indicators of WBC and WHC confirm the expediency of its use in the technology of meat and meat-containing products.Документ Alternative sources of protein in the food industry(2020) Fursik, Oksana; Strashynskyi, IgorAccording to the FAO report in 2009, “How to Feed the World in 2050,” global food production is expected to increase by about 70% in 2050 [1]. According to a review of world agriculture in 2012 until 2030/2050, in order to satisfy the nutrition of a growing population, the total volume of meat production should be increased from 258 million tons in 2005 to 455 million tons by 2050. For milk and eggs to 1077 and 102 million tons by 2050 respectively [2]. Similar trends have been observed for other high-quality protein sources. These forecasts show a significant increase in protein demand, to meet the growing population and well-being of countries with emerging economies.Документ Development of process fluids for blood products(Development of process fluids for blood products / I. Strashynskyi, V Pasichnyi, O Fursik, V. Shtelmakh // Modern science: problems and innovations : VI Международная научно-практческая конференція, 23-25 серпня 2020 р. – Стокгольм, Швеция, 2020. – P. 139–141., 2020) Strashynskyi, Igor; Pasichnyi, Vasyl; Fursik, Oksana; Stelmakh, ValeriiaThe amount of pork skin in the production of pork products depends on the method of primary treatment of carcasses, the type of production, and is from 4-5% of carcass weight. Real stocks of pork hides at the enterprises are formed at the expense of formation spikes during the processing of pork. Pork hide as a source of additional raw materials for protein and fat emulsions, stabilizers, and separate ingredients is widely enough used in the production of meat products of different assortment groups and is steadily popular among producers. Кількість свинячої шкіри у виробництві продуктів зі свинини залежить від способів первинної обробки туш, типу виробництва і становить 4-5 % від маси туші. Реальні запаси свинячих шкур на підприємствах формуються на за рахунок шипів під час переробки свинини. Свиняча шкіра як джерело додаткової сировини для білкових та жирових емульсій, стабілізаторів та окремо інгредієнтів досить широко використовується у виробництві м'ясних продуктів різних асортиментних груп і стабільно популярні серед виробників.Документ Deficiency of proteins and ways its solution(2019) Fursik, Oksana; Strashynskyi, Igor; Pasichnyi, VasylConsumption the required amount of protein is a fundamental factor in human health. The protein needs can be met by the complex consumption of animal and plant foods. The obtained data on the study of the amino acid composition show that the use of the functional composition containing protein increases the amount of essential amino acids of the experimental cooked sausages to the established level in accordance with the needs of the person and balances them, as evidenced by the criterion of the imbalance amino acid composition.Документ The true quality of food proteins(2018) Fursik, OksanaThe basis of the useful model is the task of conducting studies to determine the quality of protein in foods, there are many significant factors that affect the degree of assimilation and the possibility of further use of amino acids. Determining the quality of protein in foods is an important criterion for balancing the amino acid composition. Thanks to the stabilization of digestion and PDCAAS at a high level, adequate human nutrition is provided.В основу корисної моделі поставлена задача проведення досліджень визначення якості білка в харчових продуктах, наведено багато істотних факторів, які впливають на ступінь засвоєння і можливість подальшого використання амінокислот. Визначення якості білка в харчових продуктах є важливим критерієм для балансування амінокислотного складу. Завдяки стабілізації перетравності та PDCAAS на високому рівні забезпечується адекватне харчування людини.Документ Advantages of combination protein preparation in technology of balanced product(2017) Fursik, Oksana; Strashynskyi, Igor; Pasichnyi, VasylInformation on the rational ratio of plant and animal origin proteins to balance the amino acid composition of the food compositions was presented. For determination of rational ratio of protein preparations have used information about amino acid composition the proteins of plant origin (soy, peas, sunflower, etc.) and animal origin (beef and pork skins, dried whey, blood proteins, milk, eggs, egg albumin and blood plasma) available on the market.