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Rubric: Technical sciences

Впровадження лабораторних інформаційних систем
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Bibliographic description of the article for the citation:

. Впровадження лабораторних інформаційних систем//Science online: International Scientific e-zine - 2022. - №5. - https://nauka-online.com/en/publications/technical-sciences/2022/5/04-8/

Annotation: In the last decade, technological advances in laboratory instrumentation have led to increased sample volumes and increased demand and reliance on laboratory data to support clinical and public health needs. These advances demonstrated that paper-based accounting and reporting of results were inefficient and could not meet the business needs of the laboratory. As a result, there is a huge increase in demand for the introduction of LIS at all levels.

Keywords: HL7 laboratory information systems лабораторні інформаційні системи лабораторные информационные системы
Categories: Technical sciences
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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
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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
515 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
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