Animal Science and Food Technology

Nataliia Mushtruk

All articles

Influence of parameters of marinating meat semi-finished products on the quality of the finished product


Oksana 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

Analysis of the raw material base for pectin production


Nataliia Mushtruk, Mikhailo Mushtruk
Keywords: food; shelf life; pectin pastes; vegetable raw materials; production process

Mushtruk, N., & Mushtruk, M. (2023). Analysis of the raw material base for pectin production. Animal Science and Food Technology, 14(2), 57-75. https://doi.org/10.31548/animal.2.2023.57

Evaluation of technological parameters of convective drying of pumpkin seeds with vibro-ozonation intensification of the process


Ihor Palamarchuk, Mikhailo Mushtruk, Nataliia Mushtruk
Keywords: dehumidification processes; ozone; vibration; fluidised bed; heat carrier; thermolabile products; heat and mass transfer processes

Palamarchuk, I., Mushtruk, M., & Mushtruk, N. (2025). Evaluation of technological parameters of convective drying of pumpkin seeds with vibro-ozonation intensification of the process. Animal Science and Food Technology, 16(2), 39-54. https://doi.org/10.31548/animal.2.2025.39