Animal Science and Food Technology

Roman Svyatnenko

All articles

The effect of freezing on the characteristics of semifinished products in a dough covering using non-conventional protein-containing raw materials


Vasyl Pasichnyi, Yevheniia Shubina, Roman Svyatnenko, Olena Moroz
Keywords: vegetable proteins, protein, hemp seed flour, frozen semifinished products, moisture content, water activity

Pasichnyi, V., Shubina, Ye., Svyatnenko, R., & Moroz, O. (2022). The effect of freezing on the characteristics of semifinished products in a dough covering using non-conventional protein-containing raw materials. Animal Science and Food Technology, 13(1), 47-56. https://doi.org/10.31548/animal.13(1).2022.47-56

A study of changes in the functional-technological properties of minced meat systems based on hake and broiler chicken meat mince


Vasyl Pasichnyi, Lesia Bondarenko, Roman Svyatnenko, Yevheniia Shubina*

yevheniiashubina9@gmail.com


Keywords: semi-finished meat products; hydrobionts; combined meat products; hydrocolloids; rheological properties; functional properties

Pasichnyi, V., Bondarenko, L., Svyatnenko, R., & Shubina, Ye. (2026). A study of changes in the functional-technological properties of minced meat systems based on hake and broiler chicken meat mince. Animal Science and Food Technology, 17(2), 18-31. https://doi.org/10.31548/animal.2.2026.18