Development technology of functional soft ice cream using beet pectin concentrate and probiotic

Autor: Nurshash Zhexenbay, Maigul Kizatova, Zhanar Nabiyeva, Galiya Iskakova, Nataliya Grynchenko, Andriy Foshchan, Olga Grinchenko

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 5 No. 11 (119) (2022): Technology and Equipment of Food Production; 83-93
Eastern-European Journal of Enterprise Technologies; Том 5 № 11 (119) (2022): Технології та обладнання харчових виробництв; 83-93

Technology of soft ice cream has been developed using beet pectin concentrate (BPC) as a functional component. As an additional component of the probiotic action, the probiotic Bifidobacterium, Lactobacillus were introduced in an amount of 0.1 %. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::747a93271bd8d260c74ae2b658d69443
https://doi.org/10.15587/1729-4061.2022.265966

INVESTIGATION OF SAFETY AND QUALITY PARAMETERS OF GRANULATED FILLERS

Autor: Nataliya Grynchenko, Pavel Pyvovarov, Olga Tishchenko, Olga Grynchenko

Publikováno v: EUREKA: Life Sciences, Iss 2, Pp 29-38 (2020)

Within the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1d7d2fda0e61f7ce2120278e8d85a96
https://doi.org/10.21303/2504-5695.2020.001208

DEVELOPMENT OF TECHNOLOGICAL DECISIONS ON PRODUCTION OF CAPSULATED PRODUCTS BASED ON DAIRY RAW MATERIALS

Autor: Nataliya Grynchenko, Pavlo Pyvovarov

Publikováno v: EUREKA: Life Sciences. 3:18-24

Capsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also get

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fce2d4e2488f8851523552984ea32b1a
https://doi.org/10.21303/2504-5695.2018.00659

Development of technology for the production of semi­finished products with an emulsion structure based on the decalcified dairy raw materials

Autor: Pavlo Pyvovarov, Daria Tyutyukova, Оleksandr Nagornyi, Nataliya Grynchenko

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (92), Pp 4-10 (2018)

It was determined that in a condition of meeting requirements of current normative documents, physicochemical and technological properties of the cottage cheese differ from each other which affects technological parameters of making products based on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44364353e67a0bd4642e665f8ee33fb2
http://journals.uran.ua/eejet/article/view/127113

Development of a theoretical model for the intensification of technological processes for manufacturing dairy products

Autor: Nataliya Grynchenko

Publikováno v: Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (91), Pp 22-32 (2018)

A dependence is established between the amount and forms of calcium in milk and its technological purpose. It is proven that a controlled reduction in the content of calcium in milk (specifically, its ionic form) increases thermal stability of milk i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c02b0265eacb9e0035e887c971662e58
https://doi.org/10.15587/1729-4061.2018.120875