National University of Life and Environmental Sciences of Ukraine
03041, 15 Heroiv Oborony Str., Kyiv, Ukraine
https://orcid.org/0000-0002-1770-5774
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IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITIONNataliia Slobodianiuk, Alina Menchynska, Anastasiia Ivaniuta, Olena Ochkolyas Keywords: infant nutrition, pudding, hake, pike-perch, herbal supplements, quality indicators, storage.
Slobodianiuk, N., Menchynska, A., Ivaniuta, A., & Ochkolyas, O.
(2020).
IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITION.
Animal Science and Food Technology,
11(2),
-.
https://doi.org/10.31548/animal2020.03.073
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CONSUMER PROPERTIES OF STRUCTURE FORMING SUBSTANCES BASED ON SECONDARY RAW FISH WITH CYSTOSEIRAAnastasiia Ivaniuta, Nataliia Slobodianiuk, Ivan Chumachenko Keywords: structure forming substances, secondary raw fish, silver carp, cystoseira, consumer propertie
Ivaniuta, A., Slobodianiuk, N., & Chumachenko, I.
(2019).
CONSUMER PROPERTIES OF STRUCTURE FORMING SUBSTANCES BASED ON SECONDARY RAW FISH WITH CYSTOSEIRA.
Animal Science and Food Technology,
10(1),
-.
https://doi.org/10.31548/animal2019.03.012
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Effectiveness of using beer groats in the technology of semifinished fish productsAnastasiia Ivaniuta, Alina Menchynska, Olena Ochkolyas, Xiaoqing Qu, Nataliia Nesterenko Keywords: minced fish, structure-forming agents, functional and technological properties, breading, fish cutlets
Ivaniuta, A., Menchynska, A., Ochkolyas, O., Qu, X., & Nesterenko, N.
(2022).
Effectiveness of using beer groats in the technology of semifinished fish products.
Animal Science and Food Technology,
13(1),
16-23.
https://doi.org/10.31548/animal.13(1).2022.16-23
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Influence of biochemical properties of raw materials on the change of quality of salted fish productsAnastasiia Ivaniuta, Alina Menchynska, Olena Ochkolyas, Ch. Tsui, Nataliia Nesterenko, Tatiana Manoli Keywords: fish raw materials, salted fish products, biochemical parameters, modified environment
Ivaniuta, A., Menchynska, A., Ochkolyas, O., Tsui, Ch., Nesterenko, N., & Manoli, T.
(2021).
Influence of biochemical properties of raw materials on the change of quality of salted fish products.
Animal Science and Food Technology,
12(2),
33-38.
https://doi.org/10.31548/animal2021.02.004
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Biological efficiency of rainbow trout meat lipids depending on the levels of amino acids in fodderV. Kondratiuk, Anastasiia Ivaniuta Keywords: rainbow trout, fish feeding, mixed fodder, lysine, methionine, meat, lipids, fatty acid composition
Kondratiuk, V., & Ivaniuta, A.
(2021).
Biological efficiency of rainbow trout meat lipids depending on the levels of amino acids in fodder.
Animal Science and Food Technology,
12(2),
94-100.
https://doi.org/10.31548/animal2021.02.010
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Quality characteristics of fish sausages made from African catfish (Clarias gariepinus)Alina Menchynska, Tatiana Manoli, Anastasiia Ivaniuta, Olena Ochkolyas, Viktoriia Stepanova Keywords: fish; sausage products; recipe; technology; organoleptic indicators; nutritional value
Menchynska, A., Manoli, T., Ivaniuta, A., Ochkolyas, O., & Stepanova, V.
(2024).
Quality characteristics of fish sausages made from African catfish (Clarias gariepinus).
Animal Science and Food Technology,
15(1),
74-90.
https://doi.org/10.31548/animal.1.2024.74
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