ВИКОРИСТАННЯ ФРУКТОВОЇ СИРОВИНИ ЯК ДЖЕРЕЛА ОРГАНІЧНИХ КИСЛОТ У ТЕХНОЛОГІЇ ДРІБНОШМАТКОВИХ М'ЯСНИХ НАПІВФАБРИКАТІВ

Autor: Borodai, Anzhela B., Horobets, Oleksandra M., Khomych, Halyna P., Levchenko, Yuliia V., Matsuk, Yuliia A.

Publikováno v: Journal of Chemistry and Technologies; Том 30 № 4 (2022): Journal of Chemistry and Technologies; 613-626
Journal of Chemistry and Technologies; Vol. 30 No. 4 (2022): Journal of Chemistry and Technologies; 613-626

Aim. Study the effect of organic acids of raw fruit juices on the stability of microflora; develop recipes of kebab based on fruit marinade. Methods. Standard methods of analysis were used for research. The quality of finished food products was contr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=issn2306871X::83b3e497613d088c0fc9058afef080bb
http://chemistry.dnu.dp.ua/article/view/260055

USE OF FRUIT RAW MATERIALS AS SOURCES OF ORGANIC ACIDS IN THE TECHNOLOGY OF SMALL FLAT SEMI-FINISHED.

Autor: Borodai, Anzhela B., Кhomych, Galyna P., Horobets, Oleksandra M., Levchenko, Yuliia V., Matsuk, Yuliia A.

Publikováno v: Journal of Chemistry & Technologies; 2022, Vol. 30 Issue 4, p613-626, 14p

COMPARATIVE ANALYSIS OF THE CHEMICAL COMPOSITION, FUNCTIONAL-TECHNOLOGICAL, RHEOLOGICAL, AND ANTIOXIDANT PROPERTIES OF WILD BOAR MEAT (SUS SCROFA) WITH DFD PROPERTIES AND INDUSTRIAL PORK.

Autor: Volodymyrivna Bozhko, Nataliia¹ natalybozhko@ukr.net, Ivanovich Tischenko, Vasyl², Mykolayovich Pasichnyi, Vasyl³, Ivanovich Marinin, Andrii⁴, Anatoliivna Matsuk, Yuliia⁵

Publikováno v: Acta Scientiarum Polonorum. Technologia Alimentaria. Jul-Sep2023, Vol. 22 Issue 3, p257-266. 10p.