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Information × Registration Number 0220U101771, 0117U001243 , R & D reports Title Scientific basis development of resource saving technologies bilokvmisnyh multifunctional concentrates for food purpose popup.stage_title Head Kochubei-Lytvynenko Oksana V., Registration Date 20-02-2020 Organization National university of food technologies popup.description2  SRW report: p. 336, fig. 66, table. 81, source 355. Keywords: whey concentrates, microelementation, colloidal solutions of metals, butter pastes, sour milk paste, emulsion dairy products, ice cream, protein-polysaccharide complexes, authenticity of dairy products, protein markers, meat bread, bakery products. Object and subject of research: resource-saving technologies for production, enrichment and application of protein-containing multifunctional concentrates based on rational usage of nutrients of animal and vegetable origin with usage of nanocomposites and trace elements enrichment for food products of the intended purpose; food storage technologies using active packaging or development elements. The subject of the study is animal, vegetable and mineral raw materials, polyfunctional concentrates and trace elements enrichment, as well as regularities that occur in the process of production and storage of polyfunctional concentrates for nutrition products and semi-finished products of the intended purpose. Purpose of the research: scientific substantiation and development of resource-saving technologies of protein-containing polyfunctional concentrates based on protein-containing raw materials of animal and vegetable origin and technologies of their storage and use for nutrition products of the intended purpose. The technology of protein-containing multifunctional concentrates enriched with micronutrients of magnesium and manganese during treatment in a discharge chamber with a conductive layer of granules of corresponding metals is scientifically substantiated. Functional-technological complexes based on milk and plant protein isolates have been developed for directional formation of structure and enrichment of emulsion products of complex raw material composition. The scientifically grounded technologies of complex of target dairy, meat, bakery products with the increased shelf life due to functional-technological components and technologies of active packaging Product Description popup.authors Ivashchuk Viacheslav Vitaliiovych Ishchenko Vira M. Andrusishina Irina Micolayivna Bilyk Olena A. Bezushko Olesia V. Bondarenko Julia V. Breus Nataliia M. Vinnichenko Inna M. Hetman Maya V. Gontharov Georgiy I. Guzyk Olha Yo. Druhoveiko Anna M. Dubivko Anastasiia S. Zheludenko Yuliia V Zahrebelnyi Andrii I. Zadkova Svitlana P Zadorozhnii Serhii A. Kvitkovska (Sukhodolska) Nadiia P Kyshenko (Shevchenko) Iryna Ivanivna Koval Olga V. Korolchuk Iryna Mykolaivna Kuznietsova Inha V. Kuzmyk Uliana G. Lopatko Kostiantyn G. Makarevych Kateryna I. Martynenko Tetiana A Mykytiuk Taras V. Nehrei Olena V. Olishevskyi Valentyn V. Osadcha Dariia I. Osmak Tatyana G. Pasichniy Vasyl M. Pozniakovskyi Serhii V. Polishchuk Galina Ye. Polumbryk Maksym O. Prokhorenko Zhanna Iv. Pushanko Nataliia M Radziievska Iryna H. Slobodianyk Anastasiia V. Strashinskiy Igor M. Тeterina Svetlana M. Fursik Oksana P Khalikova Esma F. Khudiakov Olexandr I. Cherniushok Olga A. Shvediuk Dmytro A. Yushchenko Nataliia M. Yatsenko Olha V. popup.nrat_date 2020-04-02 Close