National University of Life and Environmental Sciences of Ukraine
03041, 15 Heroiv Oborony Str., 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 parameters of marinating meat semi-finished products on the quality of the finished productOksana 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
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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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The quality of quail meat cans depending on storage conditions and time of consumptionVasile Macari, Natalia Pavlicenco, Ana Rotaru, Gheorghe Pistol, Marin Alexandruc, Valentyna Israelian Keywords: bones, collagen, peroxide index, sterilization, the bloat of cans
Macari, V., Pavlicenco, N., Rotaru, A., Pistol, G., Alexandruc, M., & Israelian, V.
(2022).
The quality of quail meat cans depending on storage conditions and time of consumption.
Animal Science and Food Technology,
13(4),
39-49.
https://doi.org/10.31548/animal.13(4).2022.39-49
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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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Microstructural analysis of cooked sausages with spelt flourLarysa Bal-Prylypko, Volodymyr Khomych, Svitlana Usenko, Valentyna Israelian, Maryna Nazarenko Keywords: sausages, spelt flour, histological studies, minced meat, microstructural analysis
Bal-Prylypko, L., Khomych, V., Usenko, S., Israelian, V., & Nazarenko, M.
(2021).
Microstructural analysis of cooked sausages with spelt flour.
Animal Science and Food Technology,
12(3),
50-59.
https://doi.org/10.31548/animal2021.03.004
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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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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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