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Документ The theoretical description for aesculetin and quercetin cathodic electrochemical determination in wines(2023) Tkach, Volodymyr; Paiva Martins, José Inácio F.; Romanova, Zoriana; Paientko, Viktoria; Oliveira, Sílvio C.; Garcia, Jarem; Skrypska, Olha; Ivanushko, Yana; Yagodynets, PetroIn this work, the possibility of cathodical electroanalytical determination of aesculetin and quercetin, the most representative polyphenolic coumarin and flavonoid, is theoretically described. The cathodic reaction is given by the electrochemical reduction of 2- and 4-pyrone rings simultaneously on a vanadium(III) oxyhydroxide-modified electrode at a pH correspondent to wine (3 < pH _ 7). Analysis of the mathematical model, corresponding to the reaction mechanism, lets us conclude that, although the oscillatory behavior remains highly probable, the cathodic electroanalytical process, based on VO(OH)-assisted reaction, may be even more efficient than anodic oxidation of the polyphenolic compounds in the same conditions.Документ Use of unmalted cereals with enzyme preparations in brewing(2024) Loiko, Serhii; Romanova, Zoriana; Zheplinska, Mariia; Romanov, Mykola; Vasyliv, VolodymyrUsing unmalted grain is one of the ways to improve quality, reduce production costs, and create new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. The methods of technical and chemical analysis were used to determine the organoleptic and physicochemical indicators of beer. Recommendations have been developed for the intensification of wort preparation using different types of grain raw materials - unmalted barley and rice groats with the addition of enzyme preparations from Novozymes (Denmark) at various stages of brewing. When testing new enzyme preparations (β-glucanase complex, xylanase), filtration time, wort viscosity and β-glucan content. and arabinoxylans decreased by approximately 20% compared to control samples. The use of a new enzyme preparation contributed to a better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement in the quality of the wort, a reduction in the duration of the process, and a reduction in the cost of raw materials. To ensure the necessary ratio of substances in the wort, it is necessary to introduce complex enzyme preparations - peptide hydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the research is that the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus will allow brewers to produce worts and beers of the same composition and quality as premium worts and beers using only malt.Документ Peculiaridades de la regulación estatal de la protección de los derechos de propiedad intelectual(2023) Vashchynets, Ivan; Korniienko , Petro; Kustovska, Oksana; Romanova, Zoriana; Sushytska, YuliiaThe relevance of the study lies in the fact that in Ukraine under the conditions of martial law, the system of intellectual property rights protection and the mechanisms of its state management are constantly being transformed, which involves scientific research to identify the problems that exist in this area and the development of effective practical solutions to overcome them. The purpose of the study was to identify the main features and obstacles that arise in the implementation of state management in the field of intellectual property and the implementation of the protection of its objects in the conditions of martial law in Ukraine. Research methods were general and special legal knowledge. Everything allows us to conclude that there is an urgent need to develop new digital copyright protection mechanisms and to promote the creation of a blockchain accounting of copyright objects. It is also necessary to review the approach to the assessment of objects of intellectual property law and the determination of the inventive step, as a condition for the possibility of adapting the legislation that regulates this issue to the needs of modern society. Актуальність дослідження полягає в тому, що в Україні в умовах воєнного стану система захисту прав інтелектуальної власності та механізми державного управління нею постійно трансформуються, що передбачає науковий пошук з метою виявлення проблем, які існують у цій сфері, та розробка ефективних практичних рішень щодо їх подолання. Метою дослідження було виявлення основних особливостей та перешкод, що виникають при здійсненні державного управління у сфері інтелектуальної власності та здійсненні охорони її об’єктів в умовах воєнного стану в Україні. Методами дослідження були загальні та спеціальні правові знання. Усе дозволяє зробити висновок про нагальну потребу в розробці нових цифрових механізмів захисту авторського права та сприянні створенню блокчейн-обліку об’єктів авторського права. Так само необхідний перегляд підходу до оцінки об’єктів права інтелектуальної власності та визначення винахідницького рівня, як умови можливості адаптації законодавства, яке регулює це питання, до потреб сучасного суспільства.Документ Intensification of High-Quality Brewing Processes(2021) Romanova, Zoriana; Loiko, Serhii; Romanov, Mykola; Kosogolova, Ludmila; Khlynovskiy, MikhailBrewing is a complex process that involves many stages and successive operations. The issues of intensifying the brewing processes are of great importance in improving the ways to obtain a high-quality finished beer product and maintain high standards of its quality in the future. The relevance of the subject matter is conditioned by the stable demand for high-quality beer products in society and the urgent need to create effective technologies for the production of high-quality beer, taking into account the introduction of the latest technologies for the intensification of brewing processes. The purpose of the study is to determine the main factors that are important from the standpoint of intensifying the processes of quality brewing, in the context of assessing the prospects for their subsequent consideration when planning the beer production processes. The leading approach of this study is a combination of a systematic analysis of the peculiarities of brewing processes in the context of searching for opportunities for its intensification, with an analytical study of real options for intensifying the brewing processes, from the standpoint of maintaining high-quality standards of finished beer and increasing the overall production rate. The main results obtained in the course of this study should be considered the substantiation of the main factors of the brewing processes intensification in the context of creating a mathematical model for calculating the possibilities of its implementation in the activities of breweries to increase the rate of brewing high-quality beer. The prospects for further research are determined by the preservation of a stable demand for high-quality beer products, combined with an increase in the need to intensify the processes of its production, in accordance with the set standards for the quality of beer production.