Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ The nutritional value study of acidophilic-whey ice cream(2021) Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, ArturThe dietary structure of most people is extremely inconsistent with modern principles of rational nutrition and practical dietetics. Consumer rations often have an excess of foods with a high carbohydrate content and very little of the main sources of complete protein, dietary fiber and micronutrients. The scientific studies results of the actual nutritional status of the population in different regions indicate that the nutritional status of the child and adult population is seriously impaired. The reason for such a violation is the deficiency of complete (animal) proteins, polyunsaturated fatty acids, vitamins, macro- and microelements, as well as dietary fiber. Conversely, there is an excessive consumption of animal fats and easily digestible carbohydrates.Документ Structuring properties of transglutaminase in whitecontaining systems(2021) Shevchenko (Kishenko), Iryna; Polishchuk, Galyna; Nikishina, TatianaThe article presents the results of research on the use of transglutaminase in the technology of restructured ham products as a functional drug that regulates the structure and functional and technological properties of proteincontaining systems. The aim is to study the possibility of regulating the structure of restructured ham products by using the enzyme transglutaminase and milk proteinssubstrates. The substrate specificity of the microbial form of the calcium-independent enzyme produced by the bacteria Streptoverticilti mobamense to the protein preparation "Drip free cas", sodium caseinate "Dairy Co" and proteins of dry buttermilk was studied. The effect of the enzyme transglutaminase on the functional properties of meat systems with different combinations of milk proteins in their composition has been studied. It has been proven that the formation of protein structure by fermentation makes it possible to obtain heat-resistant systems and promotes the production of high quality meat products.