Doctor of Engineering, Professor
National University of Life and Environmental Sciences of Ukraine
03041, 15 Heroiv Oborony Str., Kyiv, Ukraine
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Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausagesFeifei Shang, Larysa Bal-Prylypko, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua, Tsvitana Korol Keywords: duck-chicken sausage, losses during cooking, quality characteristics, sensory evaluation, emulsion stability
Shang, F., Bal-Prylypko, L., Kryzhska, T., Danylenko, S., Zhenhua, D., & Korol, Ts.
(2022).
Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausages.
Animal Science and Food Technology,
13(3),
7-13.
https://doi.org/10.31548/animal.13(3).2022.7-13
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New grain concentrates with increased biological value in the structure of modern nutritionLarysa Bal-Prylypko, Galina Tolok, Mykola Nikolaenko, A. Antonenko, Tetiana Brovenko Keywords: human nutrition, rational nutrition, functional foods, disease prevention, grain concentrates, extrapolivitamix, iodine, vegetable powders, wheat germ, vegetable milk
Bal-Prylypko, L., Tolok, G., Nikolaenko, M., Antonenko, A., & Brovenko, T.
(2021).
New grain concentrates with increased biological value in the structure of modern nutrition.
Animal Science and Food Technology,
12(2),
5-13.
https://doi.org/10.31548/animal2021.02.001
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Research and development of a technology for the production of healthy sausagesMaksym Riabovol, Larysa Bal-Prylypko Keywords: quality, sausages, antioxidant, rosemary, sea salt, food additives
Riabovol, M., & Bal-Prylypko, L.
(2021).
Research and development of a technology for the production of healthy sausages.
Animal Science and Food Technology,
12(1),
39-47.
https://doi.org/10.31548/animal2021.01.039
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Preclinical study of the effects of vitamin-mineral complex use during normal pregnancy in white ratsGennadii Tkach, Oleg Shvets, Larysa Bal-Prylypko, Nataliia Slobodianiuk, Svitlana German Keywords: animals, offspring, vitamins, morphology, macro- and microelements
Tkach, G., Shvets, O., Bal-Prylypko, L., Slobodianiuk, N., & German, S.
(2022).
Preclinical study of the effects of vitamin-mineral complex use during normal pregnancy in white rats.
Animal Science and Food Technology,
13(4),
59-68.
https://doi.org/10.31548/animal.13(4).2022.59-68
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Development of safety and quality of propolis as a food raw materialRoman Dvykaliuk, Leonora Adamchuk, Artem Antoniv, Larysa Bal-Prylypko Keywords: quality control; natural preservative; product; vegetable resin; balsam
Dvykaliuk, R., Adamchuk, L., Antoniv, A., & Bal-Prylypko, L.
(2023).
Development of safety and quality of propolis as a food raw material.
Animal Science and Food Technology,
14(1),
26-48.
https://doi.org/10.31548/animal.1.2023.26
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Development of technology for plant-based minced semi-finished productsSergei Filin, Larysa Bal-Prylypko, Mykola Nikolaenko, Nataliia Holembovska, Yurii Kushnir Keywords: minced meat; protein; soy-wheat texturate; amino acids; hydration; fatty acids; healthy eating
Filin, S., Bal-Prylypko, L., Nikolaenko, M., Holembovska, N., & Kushnir, Yu.
(2023).
Development of technology for plant-based minced semi-finished products.
Animal Science and Food Technology,
14(2),
100-112.
https://doi.org/10.31548/animal.2.2023.100
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Microstructural analysis of cooked sausages with spelt flourLarysa Bal-Prylypko, Volodymyr Khomych, Svitlana Usenko, Valentyna Israelian, Maryna Nazarenko Keywords: sausages, spelt flour, histological studies, minced meat, microstructural analysis
Bal-Prylypko, L., Khomych, V., Usenko, S., Israelian, V., & Nazarenko, M.
(2021).
Microstructural analysis of cooked sausages with spelt flour.
Animal Science and Food Technology,
12(3),
50-59.
https://doi.org/10.31548/animal2021.03.004
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Proteolytic processes in cheese analogues ripeningSvitlana Danylenko, Larysa Bal-Prylypko, Taisia Ryzhkova, Sergii Verbytskyi, Oleksandr Panasiuk Keywords: dairy industry; dairy products; milk fat substitute; physical and chemical properties; amino acids
Danylenko, S., Bal-Prylypko, L., Ryzhkova, T., Verbytskyi, S., & Panasiuk, O.
(2023).
Proteolytic processes in cheese analogues ripening.
Animal Science and Food Technology,
14(3),
20-34.
https://doi.org/10.31548/animal.3.2023.20
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Improving the technology for the production of raw dried beef productsLarysa Bal-Prylypko, Mykola Nikolaenko, Oleksandr Kanishchev, Liudmyla Beiko, Nataliia Holembovska Keywords: meat products; raw dried products; beef; pickling; bacterial preparation; sodium nitrite; quality and safety of finished products
Bal-Prylypko, L., Nikolaenko, M., Kanishchev, O., Beiko, L., & Holembovska, N.
(2023).
Improving the technology for the production of raw dried beef products.
Animal Science and Food Technology,
14(4),
26-39.
https://doi.org/10.31548/animal.4.2023.26
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Physical and mathematical modelling of the process of cooking minced meat with spelt flour and champignon mushroomsLarysa Bal-Prylypko, Mykola Nikolaenko, Mikhailo Mushtruk, Maryna Nazarenko, Liudmyla Beiko Keywords: spelt; shear stress; minced meat mass; similarity theory; similarity numbers; diffusion; cooked meat products
Bal-Prylypko, L., Nikolaenko, M., Mushtruk, M., Nazarenko, M., & Beiko, L.
(2024).
Physical and mathematical modelling of the process of cooking minced meat with spelt flour and champignon mushrooms.
Animal Science and Food Technology,
15(2),
38-55.
https://doi.org/10.31548/animal.2.2024.38
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Development of technology for extended-shelf-life meat productsLarysa Bal-Prylypko, Oleksandr Kanishchev, Mikhailo Mushtruk, Bogdana Leonova Keywords: biotechnology; dry-cured meat products; safety; expiration date; quality
Bal-Prylypko, L., Kanishchev, O., Mushtruk, M., & Leonova, B.
(2024).
Development of technology for extended-shelf-life meat products.
Animal Science and Food Technology,
15(4),
132-149.
https://doi.org/10.31548/animal.4.2024.132
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Methods of microbiological analysis: Monitoring and ensuring food safetyTetiana Brovenko, Larysa Bal-Prylypko, Galina Tolok, Liudmyla Beiko Keywords: safety; pathogen identification; test systems; Petrifilm
Brovenko, T., Bal-Prylypko, L., Tolok, G., & Beiko, L.
(2025).
Methods of microbiological analysis: Monitoring and ensuring food safety.
Animal Science and Food Technology,
16(1),
74-91.
https://doi.org/10.31548/animal.1.2025.74
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Quality assessment of fish pastes of increased biological valueІvan Bal, Serhij Lebsky, Tetiana Lebska, Larysa Bal-Prylypko, Nataliia Slobodianiuk Keywords: catfish meat; pink salmon milt; plant raw material; organoleptic evaluation; descriptors; flavour spectrum; chemical composition
Bal, I., Lebsky, S., Lebska, T., Bal-Prylypko, L., & Slobodianiuk, N.
(2025).
Quality assessment of fish pastes of increased biological value.
Animal Science and Food Technology,
16(2),
77-95.
https://doi.org/10.31548/animal.2.2025.77
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Justification of the technology of sausage products using plant functional ingredientsLarysa Bal-Prylypko, Marina Serdyuk, Nataliia Holembovska, Volodymyr Voitsekhivskyi, Roman Kovalenko Keywords: vegetable additive; carrot; oyster mushroom; mushroom powder; functional and technological properties; energy value
Bal-Prylypko, L., Serdyuk, M., Holembovska, N., Voitsekhivskyi, V., & Kovalenko, R.
(2025).
Justification of the technology of sausage products using plant functional ingredients.
Animal Science and Food Technology,
16(3),
86-104.
https://doi.org/10.31548/animal.3.2025.86
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