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Information × Registration Number 0223U002031, 0120U105080 , R & D reports Title Scientific substantiation, development of food production technologies and food safety management systems for modern restaurant industry enterprises popup.stage_title Head Grynchenko Olga O., Доктор технічних наук Registration Date 07-02-2023 Organization State Biotechnology University popup.description2  The report on research work is laid out on 172 pages, contains 48 tables, 43 figures, and 112 literary sources. The purpose of the work is scientific substantiation, development of food production technologies and food safety management systems for modern format restaurant industry establishments. Obtained scientific result. Analytical review of information sources, generalization of scientific and technical information, monitoring of modern trends in the development of egg and egg-based product technologies determined the relevance of developing new products. Technologies for structured products based on eggs and egg products have been developed, within which requirements for organoleptic, structural-mechanical and other indicators have been formulated, taking into account their technological purpose. The general chemical composition and functional-technological properties of poultry eggs were studied from the point of view of the possibility of their implementation in the technology of food products. An overview of the physico-chemical and functional-technological properties of leguminous raw materials and aquafaba is presented, which made it possible to establish the expediency of their use in the development of new products as an alternative source of protein. As part of the experimental works, the influence of recipe components and parameters of the technological process on the structural and mechanical properties of sauces (viscosity) was investigated. Changes in the structural and mechanical properties of the structural base of sauces during temperature fluctuations and during storage were studied. The technology of semi-finished fat with the purpose of its use as part of confectionery products and gluten-free biscuit semi-finished using flax flour is substantiated. It has been established that the use of semi-finished fat, which includes monoglyceride and beeswax, helps to increase the porosity, specific volume and yield of the biscuit semi-finished product Product Description popup.authors Andreeva Svitlana S. Biliaiev Viacheslav O. Grynchenko Nataliya H. Dikhtiar Alona M Dehtiar Valentyna V. Kolesnikova Maryna Borysivna Pivovarov Evgen Pavlovych Radchenko Anna E. Iurchenko Svitlana l Ianushkevych Oleksandr Ivanovych popup.nrat_date 2023-02-07 Close