National University of Life and Environmental Sciences of Ukraine
03041, 15 Heroiv Oborony Str., Kyiv, Ukraine
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Influence of parameters of marinating meat semi-finished products on the quality of the finished productOksana Pylypchuk, Liudmyla Tyshchenko, Valentyna Israelian, Nataliia Mushtruk Keywords: baking process, organoleptic assessment, physicochemical indicators, functional and technological indicators, sensory analysis, muscle tissue
Pylypchuk, O., Tyshchenko, L., Israelian, V., & Mushtruk, N.
(2022).
Influence of parameters of marinating meat semi-finished products on the quality of the finished product.
Animal Science and Food Technology,
13(2),
44-52.
https://doi.org/10.31548/animal.13(2).2022.44-52
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Honey as a component of marinade for semi-finished meat productsLiudmyla Tyshchenko, Oksana Pylypchuk, Leonora Adamchuk, O. Akulonok Keywords: safety, components, method and duration of pickling, organoleptic and physicochemical parameters, natural antioxidants
Tyshchenko, L., Pylypchuk, O., Adamchuk, L., & Akulonok, O.
(2021).
Honey as a component of marinade for semi-finished meat products.
Animal Science and Food Technology,
12(2),
73-81.
https://doi.org/10.31548/animal2021.02.008
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Efficiency of using spicy and aromatic plant ingredients in the technology of semi-smoked sausagesOksana Shtonda, Valentyna Israelian, Tetiana Antoniuk, Nataliia Slobodianiuk, Liudmyla Tyshchenko Keywords: ingredients; oxidative changes; essential oils; spices; sausages; juniper; organoleptic parameters
Shtonda, O., Israelian, V., Antoniuk, T., Slobodianiuk, N., & Tyshchenko, L.
(2024).
Efficiency of using spicy and aromatic plant ingredients in the technology of semi-smoked sausages.
Animal Science and Food Technology,
15(2),
119-135.
https://doi.org/10.31548/animal.2.2024.119
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