Animal Science and Food Technology

Maryna Nazarenko

All articles

Microstructural analysis of cooked sausages with spelt flour


Larysa 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

Physical and mathematical modelling of the process of cooking minced meat with spelt flour and champignon mushrooms


Larysa Bal-Prylypko*, Mykola Nikolaenko, Mikhailo Mushtruk, Maryna Nazarenko, Liudmyla Beiko

bplv@ukr.net


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