Animal Science and Food Technology

Anastasiia Ivaniuta

All articles

IMPROVEMENT OF THE TECHNOLOGY OF FISH PUDDING FOR INFANT NUTRITION


Nataliia 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

CONSUMER PROPERTIES OF STRUCTURE FORMING SUBSTANCES BASED ON SECONDARY RAW FISH WITH CYSTOSEIRA


Anastasiia 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

Effectiveness of using beer groats in the technology of semifinished fish products


Anastasiia 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

Influence of biochemical properties of raw materials on the change of quality of salted fish products


Anastasiia 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

Biological efficiency of rainbow trout meat lipids depending on the levels of amino acids in fodder


V. 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

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