PhD in Technical Sciences, Associate Professor
National University of Life and Environmental Sciences of Ukraine
03041, 15 Heroiv Oborony Str., Kyiv, Ukraine
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Improvement of technology of fish semi-finished products with addition of non-сonventional raw materialsNataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian Keywords: fish sticks, non-conventional raw materials, cranberries, goji berries, semi-finished products, organoleptic evaluation
Holembovska, N., Slobodianiuk, N., & Israelian, V.
(2021).
Improvement of technology of fish semi-finished products with addition of non-сonventional raw materials.
Animal Science and Food Technology,
12(2),
14-23.
https://doi.org/10.31548/animal2021.02.002
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Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meatNataliia Holembovska, Nataliia Slobodianiuk, Valentyna Israelian, Oleksandr Androshchiuk, Volodymyr Maceyko Keywords: carp; shear limit stress; hydrobionts; organoleptic parameters; under-ripening fish
Holembovska, N., Slobodianiuk, N., Israelian, V., Androshchiuk, O., & Maceyko, V.
(2024).
Influence of organic acids on organoleptic and structural and mechanical properties of freshwater hydrobiont meat.
Animal Science and Food Technology,
15(1),
9-28.
https://doi.org/10.31548/animal.1.2024.09
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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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Application of the papain enzyme in meat products technologyValentyna Israelian, Nataliia Holembovska, Nataliia Slobodianiuk Keywords: enzyme preparation, papain, enzyme, biotechnology, safety
Israelian, V., Holembovska, N., & Slobodianiuk, N.
(2021).
Application of the papain enzyme in meat products technology.
Animal Science and Food Technology,
12(3),
60-67.
https://doi.org/10.31548/animal2021.03.005
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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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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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