National University of Life and Environmental Sciences of Ukraine
03041, 15 Heroiv Oborony, Kyiv, Ukraine
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STUDIES ON THE QUALITATIVE INDICATORS OF AFRICAN OSTRICH HAM WITH VEGETABLE ENZYMESValentyna Israelian, Oksana Shtonda Keywords: ostrich meat, ham products, raw meat, organoleptic parameters
Israelian, V., & Shtonda, O.
(2020).
STUDIES ON THE QUALITATIVE INDICATORS OF AFRICAN OSTRICH HAM WITH VEGETABLE ENZYMES.
Animal Science and Food Technology,
11(1),
-.
http://dx.doi.org/10.31548/animal2020.04.025
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Influence of balsamic vinegar on the quality indicators of natural semi-finished pork meat productsOksana Shtonda, Viktoriia Kulyk Keywords: fruit and berry raw materials, physical and chemical parameters, organoleptic evaluation, penetration stress
Shtonda, O., & Kulyk, V.
(2022).
Influence of balsamic vinegar on the quality indicators of natural semi-finished pork meat products.
Animal Science and Food Technology,
13(3),
59-66.
https://doi.org/10.31548/animal.13(3).2022.59-66
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Determination of the biological value of minced semi-finished products with a complex food additive by the enzymatic methodN. Sonko, V. Sukhenko, Oksana Shtonda Keywords: minced meat cutlets, food mixture, pepsin-trypsin proteinase system, digestion
Sonko, N., Sukhenko, V., & Shtonda, O.
(2021).
Determination of the biological value of minced semi-finished products with a complex food additive by the enzymatic method.
Animal Science and Food Technology,
12(1),
48-55.
https://doi.org/10.31548/animal2021.01.048
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Influence of marinade based on vegetable oil blends on the structuralmechanical parameters of natural marinated meat semi-finished productsOksana Shtonda, Kateryna Semeniuk, Viktoriia Kulyk Keywords: meat, oil, blend, penetration stress, plasticity, enzyme, hardness of semi-finished products
Shtonda, O., Semeniuk, K., & Kulyk, V.
(2021).
Influence of marinade based on vegetable oil blends on the structuralmechanical parameters of natural marinated meat semi-finished products.
Animal Science and Food Technology,
12(3),
68-75.
https://doi.org/10.31548/animal2021.03.006
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Application of beekeeping products in the technology of raw smoked sausagesOksana Shtonda, Viktoriia Kulyk, Kateryna Semeniuk Keywords: starter cultures; honeydew honey; physical and chemical parameters; lactic acid bacteria; fermentation
Shtonda, O., Kulyk, V., & Semeniuk, K.
(2023).
Application of beekeeping products in the technology of raw smoked sausages.
Animal Science and Food Technology,
14(3),
86-98.
https://doi.org/10.31548/animal.3.2023.86
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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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Application of brewer’s spent grain in the technology of protein texturates for the meat processing industryOksana Chepurna, Oksana Shtonda Keywords: utilisation; gluten; soy flour; protein; organoleptic evaluation; microbiological
Chepurna, O., & Shtonda, O.
(2024).
Application of brewer’s spent grain in the technology of protein texturates for the meat processing industry.
Animal Science and Food Technology,
15(4),
120-131.
https://doi.org/10.31548/animal.4.2024.120
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