Тези доповідей, матеріали конференцій
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Документ Scientific explanation of the recipe composition of milk-vegetable pastas(2023) Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur; Pivtoratska, AngelinaRecently, there has been an increased trend in the production and consumption of fermented milk products. In Ukraine, fermented milk pastas are gaining much more popularityДокумент Influence of demineralized whey concentrates on ice cream sugar content(2023) Polishchuk, Galyna; Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, ArturThe article presents the issue of food waste among young people. The research is based on the causes of the impact, possible solutions to combat food waste, the causes of its spread and the factors contributing to the spread of food waste worldwide. This is a important topic for all humans and the behaviour of young peoples is very important to be studied.Документ Current trends of resource saving in the dairy industry(2022) Mykhalevych, Artur; Bandura (Kuzmyk), Uliana; Sapiga, VictoriaResource savings at the enterprises of the dairy industry of Ukraine is a modern way to increase production efficiency and cost-effective implementation, which not only saves raw materials, but also affects the growth of production with the same quantities of whole milk, fuel and auxiliary materials. Milk and products of its processing are renewable raw materials, relatively expensive, and the process of their production - time-consuming. Therefore, in terms of full economic calculation, it is necessary to direct funds and efforts to preserve raw milk, to a more complete and rational use of all its components in the processing process.Документ Сurrent trends in the production of milk-vegetable pastes(2023) Pivtoratska, Angelina; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), UlianaSour milk pastes occupy an important place in the diet of all segments of the population, which is due to their high nutritional value, namely the content of easily digestible complete milk protein, vitamins, mineral elements and dietary properties. With the change in taste preferences of consumers, there is a change in nutritional requirements.Документ Current trends in the production of lactose-free dairy products(2023) Pavliuk, Iryna; Bandura (Kuzmyk), Uliana; Osmak (Fedchenko), Tetiana; Mykhalevych, ArturRecently research, aimed at developing methods and technologies for more efficient use of raw materials in the food industry (including the dairy industry), is intensively conducted.Документ Research features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materials(2022) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, GalynaA study of the viscosity-speed characteristics of ice cream mixes was conducted using a rotary viscometer with a "cylinder-cylinder" measuring system. Shear stress τ (Pa) was measured at a temperature of 20°C for twelve values of the shear rate gradient in the range from 3 to 1312 s-1 in forward and reverse motion.Документ Qualimetric evaluation of sensory properties of acidophilic-whey ice cream with oat beta-glucan(2022) Mykhalevych, Artur; Polishchuk, Galyna; Bandura (Kuzmyk), UlianaIn this study, it was carried a qualimetric assessment of the organoleptic properties of the developed composition of ice cream. The authors used special method for studying the organoleptic properties of ice cream. Organoleptic evaluation was conducted by a commission of 10 people from among scientific, research and teaching staff and postgraduates of the Milk and Dairy Products Technology Department in conditions that meet the requirements of the evaluation standard. The obtained data confirm the expediency of applying oat beta-glucan at the level of 0.75 %, which correlates with the functional and technological properties of ice cream and provides the highest indicators of organoleptic perception. У статтіпроведено кваліметричнуоцінку органолептичних властивостей розробленої композиції морозива. Автори використовували спеціальну методику дослідження органолептичних властивостей морозива. Органолептичну оцінку проводила комісія у складі 10 осіб з числа науково-педагогічних працівників та аспірантів кафедри технології молока та молочних продуктів в умовах, щовідповідають вимогам стандарту оцінки. Отримані дані підтверджують доцільність застосування бета-глюкану вівса на рівні 0,75 %, що корелює з функціонально-технологічними властивостями морозива та забезпечує найвищий рівень органолептичних показників.Документ Food fraud vulnerability as an urgent problem on Ukrainian food market(2022) Mykhalevych, Artur; Lukianets, HalynaAs a result of food fraud, the world's food industry loses $ 30-40 billion annually. In addition to economic losses, food fraud can damage the health of the consumer, as well as result in irreversible damage to the reputation/brand of the food business. The main reason for food falsification is to obtain economic benefits. As a rule, it is the prospect of receiving monetary benefits that motivates people to commit food fraud at the expense of consumers. However, organizations may also be engaged in food fraud for other reasons, namely to increase their competitiveness. В результаті харчових шахрайств світова харчова промисловість втрачає 30-40 млрд доларів щорічно. Крім економічних втрат, шахрайство з харчовими продуктами може завдати шкоди здоров’ю споживача, а також спричинити незворотну шкоду репутації/бренду харчового бізнесу. Основною причиною фальсифікації харчових продуктів є отримання економічної вигоди. Як правило, саме перспектива отримання грошової вигоди спонукає людей до шахрайства з продуктами харчування за рахунок споживачів. Однак організації можуть також займатися шахрайством з продуктами харчування з інших причин, а саме для підвищення своєї конкурентоспроможності.Документ Investigation of the fermentation process of demineralized whey concentrates for ice cream production(2021) Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, Artur; Osmak (Fedchenko), TetianaThe cheapest source of biologically complete whey proteins in ice cream is condensed and dry whey. However, whey contains up to 70-75% of lactose from the total dry matter content, the excess of which in ice cream causes its excessive crystallization. The purpose of the research is to study the patterns of the process of lactose hydrolysis in reconstituted concentrates of sweet demineralized whey, intended for the production of ice cream with higher content of whey proteins and low lactose content.Документ Development of a new type of alcoholic ice cream(2021) Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana; Mykhalevych, ArturThe modern range of milk-based ice cream with an alcohol component was analyzed. The choice of alcoholic tincture in the composition of milk ice cream was substantiated. The cryoscopic temperature of the mixtures was determined using a measuring complex, the dynamic viscosity was determined by a Heppler viscometer, the melting resistance was determined by the melting time of the hardened ice cream samples, and the ice cream was whipped by the weight method.