Статті
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
Переглянути
5 результатів
Результати пошуку
Документ Changes in vitamin content and sensory characteristics of frozen wild berries during storage(2024) Simahina, Galina; Naumenko, Nataliia; Kaminska (Halapsina), SvitlanaThe aim of the study was to evaluate changes in the content of ascorbic acid, bioflavonoids, and β-carotene, as well as the organoleptic properties of frozen wild berries under the influence of cryoprotectants after long-term storage. Berries, processed with a water solution of cryoprotectant before freezing, after 9 months of storage, showed almost no significant difference with fresh raw materials in terms of vitamin content and sensory characteristics. The optimal conditions for defrosting of berries was temperature 0 °C for 30–33 minutes.Документ Healthy nutrition as humanity's dream of ‘perfect food’(2023) Simahina, Galina; Naumenko, NataliiaThe evaluation of health products as an age-old embodiment of humanity's dreams of ideal nutrition is substantiated. In modern conditions, healthy nutrition becomes not only a source of necessary biologically active substances for the human body, but also performs a protective function for organs and cells from adverse environmental factors. The main requirements for the composition of health products with various functional directions have been formulated.Документ Nutritional and biological value of dried champignon powders(2022) Simahina, Galina; Naumenko, Nataliia; Bazhay-Zhezherun, Svitlana; Kaminska (Halapsina), SvitlanaOne of the main tendencies of food industry development is the procession and utilization of cultivated mushrooms, prevalently in the shape of powdery half products. The objectives of this article are to evaluate their consumer properties in the indices of quality and safety. Одна з основних сучасних тенденцій розвитку харчової промисловості – виробництво та використання культивованих грибів, переважно у вигляді порошкоподібних напівфабрикатів. Мета дослідження – оцінити їхні споживчі властивості за показниками якості та безпеки.Документ Biological value of proteins of cultivated mushroom(2022) Simahina, Galina; Naumenko, NataliiaМета дослідження – науково обґрунтувати та експериментально підтвердити харчовий статус культивованих грибів як джерела легкозасвоюваних білків, есенціальних та замінних амінокислот, інших цінних біокомпонентів і перспектив їх використання у харчових технологіях. Досліджено два види культивованих грибів – печерицю двоспорову (Agaricus bisporus) та гливу звичайну (Pleurotus ostreatus), один вид дикорослих – підберезники (Leccinum scabrum): за біохімічними характеристиками, масовою часткою альбумінів, глобулінів, глютелінів, проламінів; якісним і кількісним складом амінокислот у вільній і зв’язаній формах. The objectives of this research are to scientifically substantiate and experimentally prove the nutritional status of cultivated mushrooms as the probable source of easy-absorbed proteins, essential and dispensable amino acids and other valuable biologically active components, outlining the perspectives to use mushroom raw in food industry. Two sorts of cultivated mushrooms, champignon (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus), and one wild species – brown-cap boletus (Leccinum scabrum) were researched in this article, regarding their biochemical characteristics; the mass part of albumens, globulins, glutelins and prolamins; the qualitative and quantitative composition of amino acids in free and constrained forms.Документ Fruit and berry composition in dairy products for military personnel(2016) Simahina, Galina; Kaminska (Halapsina), Svitlana; Bashta (Sheremet), Alla; Naumenko, NataliiaThe impact of complicated conditions of environment on the organism of soldiers is not studied well by now. Practical absence of up-to-date researches of functional possibilities of a soldier’s organism in the conditions adequate to those experienced in ATO zone requires the proper attention; otherwise the bad environment may essentially worsen the soldiers’ health. The most efficient way to deal with this situation is creating foodstuffs with biocomponents supposed to be able to protect the soldier’s organism, to optimize his functional state, and to mobilize the natural powers of the organism. The specimen of such a product is the new sort of yoghurt with fruit-and-berry filling, designed by authors of the article.