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Authors

Олександра Нєміріч

Niemirich Oleksandra

City: Kyiv

Science degree: Doctor of Technical Sciences

Place of work/study: National University of Food Technologies

Autor articles

Comprehensive approach to creating yeast-free baked goods: innovative approaches and prospects
Author: , , , and

Bibliographic description of the article for the citation:

, , , and . Comprehensive approach to creating yeast-free baked goods: innovative approaches and prospects//Science online: International Scientific e-zine - 2024. - №11. - https://nauka-online.com/en/publications/technical-sciences/2024/11/02-32/

Annotation: The article presents the results of research aimed at the development of an innovative yeast-free bakery product based on wheat and honey sourdough. The obtained results confirm the functionality and competitiveness of the new product, which opens up prospects for its successful implementation on the market of Ukraine as a high-quality bakery product.

Keywords: healthy nutrition organoleptic quality indicators pumpkin powder technology yeast-free bakery products бездріжджові булочні вироби гарбузовий порошок здорове харчування органолептичні показники якості технологія
Categories: Technical sciences
206 Comments off Read online

Scientific analysis of output data for the development of recipe compositions of cold dishes according to ayurvedic recommendations
Author: , , and

Bibliographic description of the article for the citation:

, , and . Scientific analysis of output data for the development of recipe compositions of cold dishes according to ayurvedic recommendations//Science online: International Scientific e-zine - 2023. - №2. - https://nauka-online.com/en/publications/technical-sciences/2023/2/01-16/

Annotation: The state and prospects of the production of functional food products and their role in the vital activity of the human body in Ayurvedic nutrition are considered and analyzed. Modern methods and technological features of preparing cold sweet dishes according to Ayurvedic recommendations have been studied. A recipe for the composition of ice cream and a description of the effect of spices and spices on the human body were created according to Ayurvedic recommendations. A technological scheme was developed and the technological process of the production of a dish based on cardamom rice flour and pistachios was described.

Keywords: ayurvedic nutrition research methods аюрведичне харчування Доші Кулфі методи досліджень
Categories: Technical sciences
504 Comments off Read online

Theoretical and practical justification of muslie recipe composition using light buckwheat grains
Author: , and

Bibliographic description of the article for the citation:

, and . Theoretical and practical justification of muslie recipe composition using light buckwheat grains//Science online: International Scientific e-zine - 2022. - №1. - https://nauka-online.com/en/publications/technical-sciences/2022/1/10-12/

Annotation: In the qualification work the issue of improved breakfasts with the use of innovative products in the form of light buckwheat grains is considered. Use of this semi-finished product allows to improve organoleptic indicators, the improved assimilation by an organism, enrichment of nutrients with a dish.

Keywords: amino acids light buckwheat grains model system muesli аминокислоты амінокислоти легкие гречишные зерна легкі гречані зерна модельна система модельная система мюслі
Categories: Technical sciences
474 Comments off Read online

Theoretical and practical substantiation of regular ice-cream warehouse using caragenan and replacing cream and milk with milk protein
Author: , , and

Bibliographic description of the article for the citation:

, , and . Theoretical and practical substantiation of regular ice-cream warehouse using caragenan and replacing cream and milk with milk protein//Science online: International Scientific e-zine - 2022. - №1. - https://nauka-online.com/en/publications/technical-sciences/2022/1/09-9/

Annotation: In the qualifying work, the issues of an improved cold sweet dish using innovative products in the form of thickeners, the creation of a semi-finished product with the addition of carrageenan are considered. The use of this semi-finished product allows to improve the organoleptic characteristics, improved absorption by the body, enrichment of the product with nutrients such as vitamins, ensures the stability of the foams and increases the shelf life. A possible system has been formed, which is a mixture of food emulsion, foam-emulsion type hydrocolloids, which allows expanding the range of culinary products.

Keywords: carrageenan foam type hydrocolloids food emulsion model system гидроколлоиды пено-эмульсионного типа гідроколоїдів пінно-емульсійного типу карагенан каррагенан модельна система модельная система пищевая эмульсия харчова емульсія
Categories: Technical sciences
434 Comments off Read online

Theoretical and practical substantiation of the recipe composition of the emulsion type sauce using kelp powder
Author: , and

Bibliographic description of the article for the citation:

, and . Theoretical and practical substantiation of the recipe composition of the emulsion type sauce using kelp powder//Science online: International Scientific e-zine - 2022. - №1. - https://nauka-online.com/en/publications/technical-sciences/2022/1/09-8/

Annotation: The qualification work considers the use of innovative products in the form of emulsion bases for the development of additional ingredients for dishes, the manufacture of semi-finished products by adding dried raw materials. The use of this semi-finished product improves organoleptic properties, improves absorption by the body, enriches the product with nutrients like vitamins, ensures the stability of the emulsion and extends the shelf life. The resulting model system is a mixture of food emulsion and can expand the range of culinary products.

Keywords: blend of oils emulsion kelp powder polyunsaturated fatty acids емульсія купаж масел купаж олій ПНЖК порошок ламинарии порошок ламінарії
Categories: Technical sciences
442 Comments off Read online

Theoretical and practical rationale of the recipe composition of the confectionery mass prepared from dried vegetable raw and GFS
Author: , and

Bibliographic description of the article for the citation:

, and . Theoretical and practical rationale of the recipe composition of the confectionery mass prepared from dried vegetable raw and GFS//Science online: International Scientific e-zine - 2022. - №1. - https://nauka-online.com/en/publications/technical-sciences/2022/1/08-8/

Annotation: The article substantiates the use of dried vegetable raw materials and GFS composition of confectionery masses as a basic for preparation products for mass, sport and dietary purposes.

Keywords: confectionery masses dried vegetable raw высушенное растительное сырье ГФС кондитерские массы кондитерські маси сушена рослинна сировина
Categories: Technical sciences
375 Comments off Read online

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