Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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12 результатів
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Документ Micronutrient composition of alfalfa extract(2022) Dyka, Alona; Podobiy, OlenaAlfalfa extract is a promising ingredient in various industries. It contains flavonoids, proteins, amino acids, chlorophyll, coumarins, polysaccharides. It exhibits mild antiseptic and antioxidant effects, has an anti-inflammatory effect and a high iron content, strengthens capillary walls. Therefore, it is widely used in the pharmaceutical, cosmetic and food industries.Документ Determining the safety of tobacco extract by examining its trace element composition(2022) Neliubina, Oleksandra; Milyukin, Myhaylo; Podobiy, OlenaTobacco extract is widely used in various industries, because it contains many activities components. There comes the question about its safety. Therefore, determination of the microelement composition of this extract is an important topic as for today.Документ Biological value of oregano oil(2022) Kryshtof, Valentyna; Podobiy, OlenaOregano is an aromatic herb best known as an ingredient in Italian cuisine. In the tradition of Ukrainian botany, it is called "common motherwort". Oregano oil is an extract obtained by infusing olive oil. The oil extract is useful both when consumed and when applied to the skin.Документ Anthocyanins in raspberry and their potential health benefits(2024) Kuzinska, Vladyslava; Podobiy, OlenaIn this study the analysis of modern scientific literature was conducted. The methods that were used are generalization, systematization, specification.Документ Promising emulsifier in the food industry: physical and chemical properties of sucroglycerides and their rationing in food products(2020) Korobka, Yuliya V.; Podobiy, OlenaWe have known nutritional supplements for thousands of years. Food additives by the FAO/WHO Commission according to the Codex Alimentarius include any substances not used as food or food ingredients, regardless of their nutritional value, and specially added for technological purposes to improve the organoleptic and other properties of food products in their production, handling, packaging, transportation or storage. One of these is the additive E474 - sugar glycerides.Документ Determination of the mass fraction of moisture of gum arabic(2021) Terebylo, Olena; Brychka, Sergei; Podobiy, OlenaThe main purpose of this study is to determine the mass fraction of moisture in the sample of gum arabic to confirm the data specified in the certificate of quality of the food additive.Документ Substantiation of dietary supplement technology based on sublimated vegetable raw materials(2021) Podobiy, Olena; Zhytnetskii, Ihor; Malyk, MarynaA significant disadvantage of traditional methods of processing plant raw materials for storage and use is the destruction and oxidation of vitamins, aromatic and other biologically active substances.Документ The Influence of methods of making structurants on the quality of gluten-free pasta(2016) Rozhno, Oleksandr; Podobiy, Olena; Yurchak, VeraStudied ways of making to structurants on quality gluten-free corn pasta. Investigated the use of structurants: starch, xanthan gum, carboxymethyl cellulose. Вивчали способи внесення структуроутворювачів на показники якості безглютенових кукурудзяних макаронних виробів. Досліджували можливість використання таких структуроутворювачів: крохмалю, камеді ксантану, карбоксиметилцелюлози.Документ Innovative ingredients in dairy production(2013) Podobiy, Olena; Miroshnikov, OlegДокумент The use of rowan berries in bread healthy products(2013) Stetsenko, Natalia; Miroshnikov, Oleg; Podobiy, OlenaThe optimal terms of renewal swelling of process of the dried up rowan berries are: temperature is 60ºС; time of contact is 120 minutes; a liquid for swelling is water. Оптимальні умови проведення процесу набухання висушених ягід горобини: температура 60 º С; час контакту становить 120 хвилин; рідина для набухання - вода.