Search Results - "Potravinarstvo"

Study of chemical structure, antimicrobial, cytotoxic and mechanism of action of Syzygium aromaticum essential oil on foodborne pathogens by Behbahani, Behrooz Alizadeh, Noshad, Mohammad, Falah, Fereshteh

“…In this study, chemical composition (gas chromatography-mass spectroscopy), chemical structure (fourier transform infrared spectroscopy) and antioxidant…”
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The intensification of dehydration process of pectin-containing raw materials by Palamarchuk, Igor, Zozulyak, Oksana, Mushtruk, Mikhailo, Petrychenko, Ievgenii, Slobodyanyuk, Nataliia, Domin, Оlexander, Udodov, Sergiy, Semenova, Olena, Karpovych, Inna, Blishch, Roksolana

“…The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations…”
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Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect by Adámek, Martin, Adámková, Anna, Mlček, Jiří­, Borkovcová, Marie, Bednářová, Martina

“…For consumers, one of the basic criteria of choosing a foodstuff, apart from nutritional values, is their taste and smell. In edible insect as a novel food,…”
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Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis by Alashbayeva, Liliya, Kenzhekhojayev, Makhamedkali, Borankulova, Assel, Muldabekova, Bayan, Yakiyayeva, Madina, Tursunbayeva, Sholpan, Dyusembaeva, Zhanerke

“…In this paper, the research was conducted using mathematical modelling methods to improve the quality of the product. This study aimed to determine the optimum…”
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The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef by Kruk, Olha, Ugnivenko, Anatolii, Nosevych, Dmytro, Natalich, Оleksandr, Gruntkovskyi, Mykola, Kharsika, Iryna, Androshchuk, Oleksandr, Stetsiuk, Inna

“…The established correlations between subcutaneous fat thickness and the quality attributes of carcasses and beef are relevant for producers and the processing…”
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The fight against illegal tobacco products by Čipka, Dominik, Šalková, Tereza

“…This paper addresses the pressing issue of combating illicit tobacco products, emphasising the legal frameworks at both the national and European levels. It…”
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Influence of stage lactation on quality and protein compositions of Kazakh mare milk and koumiss by Boranbayeva, Togzhan, Dossimova, Zhanna, Zhalеlov, Dulat, Zhunisbek, Aruzhan, Bolat, Ayazhan, Abzhaliyeva, Aida, Toishimanov, Maxat

“…Limited studies have examined the effects of geography, climate, and lactation on mare's milk in Kazakhstan. The study aimed to assess the protein components…”
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Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages by Lokes, Snizhana, Shevchenko, Larysa, Doronin, Kyrylo, Mykhalska, Vita, Israelian, Valentyna, Holembovska, Nataliia, Tverezovska, Nina, Savchenko, Oleksandr

“…The main spoilage microorganisms of the vacuum-packaged sausages on the first day of chilled storage are the bacteria of the following families:…”
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Global trends in halal food detection by Faridah, Anni, Arif, Adrian, Parmanoan, Durain, Rosel, Ruhul Fitri, Abor, Abror, Yulastri, Asmar, Huda, Nurul

“…The growth of the halal food industry has had a positive impact on the global economy. Unfortunately, halal food adulteration is a prevalent issue that has…”
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Analysis of the hard rennet cheese microbiota at different stages of the technological process by Iakubchak, Olha, Martynenko, Olha, Taran, Tetiana, Pylypchuk, Oksana, Naumenko, Tatyana, Tverezovska, Nina, Menchynska, Alina, Stetsyuk, Inna

“…The purpose of the research was microbiological screening using MALDI-TOF technology starting from bulk raw milk to the finished dairy product and analyzing…”
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Summary of legal regulation of additional mandatory particulars for specific types or categories of foods according to the regulation FIC by Rybnikár, Samuel, Pogádl, Martin

“…The paper presents a summary of the legal treatment of additional mandatory particulars for specific types or categories of foods under Regulation (EU)…”
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Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate by Maizhanova, Aigul, Amirkhanov, Kumarbek, Zhakupbekova, Shugyla, Nurymkhan, Gulnur, Baytukenova, Sholpan, Dautova, Assel, Spanova, Assem, Ashakayeva, Rysgul

“…This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate…”
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Effect of soy flour and flour improvers on nutritional value, texture, colour and sensory characteristics of wafer biscuits by Alkhalalieh, Nazieh, Frehat, Ghadeer

“…Biscuits are a popular and desirable snack food by consumers. Still, the quality of these products decreases during the storage process, so this study focuses…”
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The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe by Kazangeldina, Zhanna, Uazhanova, Raushangul, Zhaksylykova, Gulshat, Abzhanova, Sholpan, Baibolova, Lyazzat, Tyutebayeva, Kamilya, Kuzembayeva, Gaukhar, Yerzhigitov, Yerkin

“…Fish roe is a rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. The paper presents the possibility of using fish caviar…”
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The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus by Smetanska, Iryna, Tonkha, Oksana, Patyka, Tetjana, Hunaefi, Dase, Mamdouh, Diaa, Patyka, Mуkola, Bukin, Anatolyi, Mushtruk, Mikhailo, Slobodyanyuk, Natalia, Omelian, Alina

“…Phenolic acids represent a big group of plant secondary metabolites that can be used as food additives, nutraceuticals, and pharmaceuticals. Obtaining phenolic…”
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Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses by Abdugamitova, Altynay, Serikbayeva, Assiya, Mateyeva, Akmaral, Orymbetova, Gulbagi, Mateyeva, Sulushash, Matibaeyva, Ainur, Toleugazykyzy, Akerke

“…Goat milk is a valuable resource for food production thanks to its physical, chemical, and biological properties, easy digestibility, and lower allergenicity…”
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Formation of the biological value of beef protein depending on the age and breed of bulls by Paliy, Anatoliy, Michalchenko, Stepan, Korkh, Igor, Rodionova, Kateryna, Tkachuk, Svetlana, Кhimych, Mariia, Dankevych, Nina, Boiko, Nataliia

“…The article substantiates the expediency of assessing the content of essential amino acids in the samples obtained during the controlled slaughter of bulls for…”
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Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach by Zhanbolat, Almas, Tungyshbayeva, Ulbala, Uazhanova, Raushangul, Nabiyeva, Zhanar, Yakiyayeva, Madina, Samadun, Abdysemat

“…Food quality and safety are among the most important aspects of the food industry. The object of this study was packaging materials intended for packaging…”
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Innovative approach to the production of craft bread: A combination of tradition and innovation by Semko, Tetyana, Paska, Mariia, Ivanishcheva, Olga, Kryzhak, Liliia, Pahomska, Olena, Ternova, Alla, Vasylyshyna, Olga, Hyrych, Serhii

“…Today, the need to provide the population with high-quality food products, especially socially vulnerable citizens, requires significant efforts to find raw…”
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The technology of cooking falafel with high biological value for vegans by Bal-Prylypko, Larysa, Levytska, Inna, Tkachenko, Liubov, Kryzhova, Yuliya, Rudyk, Yaroslav, Marchyshyna, Yevheniia, Ryabovol, Maxim, Slyva, Yuliia

“…The article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of…”
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