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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
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10 результатів
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Документ Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol(2018) Melnyk, Oksana; Radzievska, Irina; Galenko, Oleg; Peshuk, LudmilaThe content of tocopherol isomers and their activity in oils with different depth of refining-by pressing up unrefined and refined deodorized. It is shown that the isomeric composition of tocopherols influence on the rate and kinetics of elongation, and termination of radical chain oxidation. The relationship between the fatty acid composition of the oil, in particular the content of unsaturated fatty acids, the flow rate of peroxidation reactions and content of oxidation inhibitors. It is shown that a critical factor when braking oxidation reactions is the inhibitory effect of tocopherol, namely its greatest when the total content of a-isomer content.Документ Investigation of Nutrients Properties of Meat Pastes Using Vegetative Raw Materials(2018) Moskaluyk, Oksana; Hashchuk, Oleksandra; Peshuk, Ludmila; Sineok, Liudmyla; Galenko, OlegУ статті наведено результати досліджень жирнокислотного складу, перетравлюваності в умовах in vitro та медикобіолгічні дослідження на ефективність та безпечність розроблених паштетів. Аналіз результатів досліджень свідчить, про нутрієнтну адекватність розроблених паштетів з використанням грибної сировини та фітокомплексу пророщених зерен злакових культур оздоровчо-профілактичного харчуванню. The article presents the results of studies of fatty acid composition, in vitro digestion and medical-biological studies on the effectiveness and safety of developed pates. The analysis of research results testifies to the innate adequacy of developed pates with the use of fungal raw materials and phytocomplex of sprouted grains of cereals for health and preventive nutrition.Документ Influence of thermal processing by steam convector of the pickled game meat(2018) Peshuk, Ludmila; Gorbach, Olexandr; Galenko, Oleg; Budnyk, NinaThe aim of researches was a rationale of possibility of the use of different methods of thermal processing in technology of the pickled ready-to-cook foods from wild game meat and determination of its optimal regimes. It is set that on physical and chemical indexes meat of wild animals doesn't yields to meat of agricultural animals - pork and beef, but prevail in content of albumen on 2,9-6,8%. It's proven on that amino acid composition of meat of wild wild boar does not yield to pork, and by such amino acids, as a valine, isoleucine, leucine, threonine and tryptophane considerably prevails it. Also it prevails pork by the total amount of irreplaceable and replaceable amino acids on 2,45 and 0,81 g/100 g of protein accordingly, and its albuminous quality index is higher on 0,35 g/100 g. The comparative estimation of influence of different methods of thermal treatment on the output of barbecue educed advantages of the use of steam convector and microwave owen compared with traditional frying and steaming. Decline of losses of content of moisture in the finished product on 23% after processing in steam convector serves as reason of increase of output of barbecue. Preparations of foods in steam convector were carried out due to the convection of hot air which was created by heating of electric tubular heaters or gas. Permanent circulation of hot air provided the even baking of foods in stoves and speed of their preparation. In steam convector sprayer system of moistening is set, that is why humidity of air was in a working chamber was regulated.Документ Improving the technology o f cooked sausages using protein-mineralhydrocarbon additive(2018) Peshuk, Ludmila; Gorbach, Olexandr; Galenko, OlegStudies have been conducted to determine the effect of adding chitosan to a malted meat product with mechanically separated poultry meat. Chitosan when interacting with any animal protein increases the moisture content of the finished product 10-15%. Boiled sausage with mechanically separated poultry meat and protein-mineral-hydrocarbon additives has a well balanced composition, it has high consumer properties and can be attributed to complete nutrition by content of essential amino acids.Документ Effect of meat product with onion skin extract on metabolic profile in SHR(2017) Ivanova, Tatiana; Goshovska, Yulia; Peshuk, Ludmila; Romanenko, Mariana; Fedichkina, Raisa; Sagach, Vadim; Sineok, Ludmila; Shapoval, IgorIn the work the antioxidant of natural origin was pre-selected; meat technology was improved; biological studies have been conducted at rats. As a source of substances with antioxidant characteristics, onion skin was selected, which contains a powerful anti-oxidant flavanoid quercetin. We studied the effect of onion skin extract in a composite with a meat product on a number of physiological and biochemical parameters in an experimental model of the state related to metabolic syndrome in animals with genetically determined arterial hypertension (SHR). We showed that intake of quercetin-containing meat product provided antioxidative effect, decreased lipid peroxidation in SHR and increased myocardial resistance to oxidative stress.Документ Using of bioinformatics and computer morphometry in study of Fusarium SPP causing potato dry rot(2016) Zhilinskaia, Nataliia; Bazarnova, Yulia; Shleikin, Aleksandr; Peshuk, Ludmila; Galenko, OlegThe purpose of research - to evaluate the possibility of using the methods of computer morphometry and bioinformatic analysis in studying of reactive changes in Fusarium spp. causing potato dry rot.Документ Mеat products for nutrition of people with the overweight of body – pandemia pf XXI centure(2016) Peshuk, Ludmila; Galenko, Oleg; Androsova, Anastasia; Bohun, VladimirA basic task in solving a problem of overweight is development of such special foods which would give an opportunity to the people with the overweight of body to bring down body weight, consuming that or other product. Such effect can be attained by adding or changing a certain component in compounding by other one with high functional properties.Документ Rational use of the collagen(2014) Peshuk, Ludmila; Galenko, Oleg; Budnyk, NinaThe topicality of the work is to justify the choice of low-grade meat raw material as a matrix for tying together calcium ions. Актуальність дослідження полягає в обгрунтуванні вибору низькосортної м'ясної сировини як матриці для зв'язування іонів кальцію - безпечної, ефективної і доступної. Актуальность работы заключается в обосновании выбора низкосортного мясного сырья в качестве матрицы для связывания ионов кальция - безопасной, эффективной и доступной.Документ Gerodietіс meat products technoljgy enriched with calcium(2014) Peshuk, Ludmila; Galenko, Oleg; Korshnivska, О.This paper presented a method of enrichment of boiled sausages calcium and calcium-additive role in the development Gerontologic diet of meat products.Документ Gerodietic meat products technology enriched with calcium and phosphorus(2011) Peshuk, Ludmila; Budnyk, Nina; Galenko, OlegThe latest designs of national and foreign gerodietic products were analyzed. Developed a technology of sausage products with bone paste. Examined a microstructure of model sausage meat with different content of bone paste. Determined the optimal share of bone paste in sausages.