Doctor of Technical Sciences, Professor
Institute of Food Resources of the National Academy of Sciences of Ukraine
02000, 4-A Yevhen Sverstyuk Str., Kyiv, Ukraine
https://orcid.org/0000-0003-4470-4643
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Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausagesFeifei Shang, Larysa Bal-Prylypko, Tetiana Kryzhska, Svitlana Danylenko, Duan Zhenhua, Tsvitana Korol Keywords: duck-chicken sausage, losses during cooking, quality characteristics, sensory evaluation, emulsion stability
Shang, F., Bal-Prylypko, L., Kryzhska, T., Danylenko, S., Zhenhua, D., & Korol, Ts.
(2022).
Influence of different concentrations of taro paste on the sensory characteristics of poultry meat sausages.
Animal Science and Food Technology,
13(3),
7-13.
https://doi.org/10.31548/animal.13(3).2022.7-13
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Proteolytic processes in cheese analogues ripeningSvitlana Danylenko, Larysa Bal-Prylypko, Taisia Ryzhkova, Sergii Verbytskyi, Oleksandr Panasiuk Keywords: dairy industry; dairy products; milk fat substitute; physical and chemical properties; amino acids
Danylenko, S., Bal-Prylypko, L., Ryzhkova, T., Verbytskyi, S., & Panasiuk, O.
(2023).
Proteolytic processes in cheese analogues ripening.
Animal Science and Food Technology,
14(3),
20-34.
https://doi.org/10.31548/animal.3.2023.20
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Evaluation of the physicochemical composition of aqueous plant extractsTaisia Ryzhkova, Olena Isayenko, Svitlana Danylenko, Valerii Bondarchuk, Iryna Heida Keywords: protein content; mineral composition; functional ingredients; functional dairy products; plant enrichment
Ryzhkova, T., Isayenko, O., Danylenko, S., Bondarchuk, V., & Heida, I.
(2026).
Evaluation of the physicochemical composition of aqueous plant extracts.
Animal Science and Food Technology,
17(2),
7-17.
https://doi.org/10.31548/animal.2.2026.7
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