Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Herbal bioflavonoids as the perspective source for рroduction of food additives(2024) Simahina, Galina; Naumenko, NataliiaSince the natural antioxidants do not cause any undesirable side effects, they have more preferences in comparison to those synthetic. Today, the scientists‘ attention is more and more drawn to P-active substances of phenolic origin (bioflavonoids): catechinins, anthocyanins, leucoanthocyanins, flavone glycosides, chlorogenous acid and others. There are many evidences advocating this fact. The objectives of this work are to choose the optimum parameters of maximal bioflavonoid extraction from 10 samples of medicinal herb with subsequent practical use in production of natural food additives.Документ Functional ingredients of wild berries to include into diets for military personnel(2023) Simahina, Galina; Naumenko, Nataliia; Masliychuk, OlhaThe article represents the results of experimental studies over black currant biological value. There was confirmed that they are the rich source of the wholesome complex of biologically active substances necessary for normal functioning of a soldier’s body, especially during active combats. Therefore, using black currant in the new technologies to obtain the foodstuff with increased biological value is affirmed as the way to widen the range of food for military personnel, proven scientifically, expedient technologically, and profitable economically.Документ Antioxidant effectiveness of plant cultures(2021-04) Simahina, Galina; Naumenko, NataliiaПриродні антиоксиданти мають переваги перед синтетичними, не викликаючи небажаних ефектів. Мета дослідження – виявити серед ягідних та лікарських рослин концентратори антиоксидантів і визначити їх практичне використання у харчових технологіях. Показано, що рослинна сировина, характерна для помірного кліматичного поясу – культивовані та дикорослі ягоди, лікарські рослини – з високим вмістом антиоксидантів має стати неодмінною складовою харчових продуктів і напоїв для захисту організму від вільнорадикальних впливів. Since the natural antioxidants do not cause any undesirable side effects, they have more preferences in comparison to those synthetic. The objectives of this article are to reveal the plants to be determined as antioxidants’ concentrators among the berries and herbs in order to highlight the ways of their practical usage in food technologies. There was shown that the plant raw materials which are endemic for moderate climatic zone – cultivated and feral berries as well as herbs – with high antioxidant content should become the integrate part of foods and drinks elaborated to protect the human organism from harmful free-radical impacts.Документ Designing the technology of pastous milk-containing foodstuffs for the diets of military personnel(2016) Polishchuk, Galyna; Simahina, Galina; Naumenko, Nataliia; Ustymenko, IhorThe composition and method of obtaining food emulsions used for the normalization of mixtures in the production of various types of milk-containing products, including for military personnel, have been developed.Документ Proving the choice of curative plants for obtaining antioxidant complexes(2013) Simahina, Galina; Stetsenko, Natalia; Naumenko, NataliiaThis paper represents an analysis of wide range for curative plants, and also the technology of dry and condensed concentrates with maximal content of bioflavonoids, which are prescribed to both direct consumption and enrichment of traditional food environments. Дана робота являє собою аналіз широкого спектру лікувальних рослин, а також технологій згущеного та сухого концентрату з максимальним вмістом біофлавоноїдів, які передбачають як пряме споживання, так і збагачення традиційних харчових середовищ.