Doctor of Philosophy, Associate Professo
National University of Life and Environmental Sciences of Ukraine
03041, 15 Heroiv Oborony Str., Kyiv, Ukraine
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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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Improvement of the technology of functional pre-made meat products in a dough shellMykola Nikolaenko Keywords: minced meat, elamine, wheat fiber, soy protein, recipe, technology, functional product
Nikolaenko, M.
(2021).
Improvement of the technology of functional pre-made meat products in a dough shell.
Animal Science and Food Technology,
12(1),
19-27.
https://doi.org/10.31548/animal2021.01.019
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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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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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Fish spectral classification based on principal component analysisLi Xu, Alina Menchynska, Olena Ochkolyas, Mykola Nikolaenko Keywords: spectrum; Savitzky-Golay method; multiplicative scatter correction; k-nearest neighbours model; support vector machine algorithm
Xu, L., Menchynska, A., Ochkolyas, O., & Nikolaenko, M.
(2025).
Fish spectral classification based on principal component analysis.
Animal Science and Food Technology,
16(3),
70-85.
https://doi.org/10.31548/animal.3.2025.70
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