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Information × Registration Number 0225U000324, (0123U101616) , R & D reports Title Nutrient-Managed Food Technologies for a Resilient Food System popup.stage_title Технології харчової продукції з регульованим нутрієнтним складом для забезпечення стійкості продовольчої системи Head Hrynchenko Olha O., д.т.н. Registration Date 09-01-2025 Organization State Biotechnology University popup.description1 Scientific justification and development of food products with a regulated composition of nutrients, which aims at the quality of the food system popup.description2  The research report is presented on 133 pages, containing 29 tables, 23 figures, 157 literary sources. The purpose of the work is scientific substantiation and development of resource-efficient food production technologies aimed at increasing the sustainability of the food system. A scientific result has been obtained. The efficiency and feasibility of improving the rheological, structural and mechanical properties of jelly and whipped n/f by creating aggregation-stable dragle-forming systems using BPP structure formers: "gelatin - MK - agar" or "gelatin - MK - furtselaran" with improved technological properties have been scientifically substantiated. The use of legume raw materials will improve the organoleptic, rheological properties and stability of the product, increase the nutritional value and make production more efficient and environmentally friendly. Novelty of the obtained results: based on theoretical and experimental studies, a recipe composition and technologies for culinary and confectionery products from raw materials of plant and animal origin with a controlled nutrient composition have been scientifically substantiated and developed to ensure the sustainability of the food system: – the effectiveness and feasibility of using heterogeneous drag-forming systems in ensuring the specified structural and mechanical properties of confectionery products from raw materials of plant origin has been proven; – the effectiveness and feasibility of using aquafaba in technologies for food products with an emulsion structure has been scientifically substantiated and experimentally confirmed. Significance and practical application: recommendations have been developed for the formation of their quality and consumer properties during production and storage. On the topic 2 Technical conditions, 2 Technical instructions were prepared; 5 monographs, 1 textbook were published; 18 articles, 32 abstracts of reports on the topic 2 TU, 2 TI were selected. Product Description popup.authors Andreieva Svitlana S. Hrynchenko Nataliia H. Dikhtiar Alona M. Dehtiar Valentyna V. Kolesnikova Maryna B. Pyvovarov Yevhen P. Pyvovarov Pavlо P. Radchenko Anna E. Semenenko Vladyslav S. Foshchan Andrii L. Cheremska Tetiana V. Iurchenko Svitlana L. Yanushkevych Oleksandr I. popup.nrat_date 2025-01-09 Close