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Information × Registration Number 0226U002615, (0121U112076) , R & D reports Title Development of innovative functional foods enriched with biologically active substances through the use of non-traditional vegetable raw materials popup.stage_title Розроблення інноваційних харчових продуктів функціонального призначення збагачених біологічно активними речовинами за рахунок використання нетрадиційної рослинної сировини Head Bessarab Oleksandr Semenovych, Кандидат технічних наук Registration Date 02-03-2026 Organization National university of food technologies popup.description1 The aim of the work develops innovative canned and concentrated foods enriched with biologically active substances through the use of wild, medicinal, spicy plant materials popup.description2 Object of research – technologies for the production of malt extracts; pea flour-based snacks; pasta with the addition of tomato seeds; integrated processing of plant raw materials rich in anthocyanins; and processing technologies for modern potato varieties. Subject of research – patterns and technological parameters of the production processes of malt extracts and beverages based on them; pea flour-based snacks; pasta with the addition of tomato seeds; methods and operational modes of integrated processing of plant raw materials rich in anthocyanins; as well as modern potato varieties. Aim of the research – development of innovative processes and creation of new as well as modernization of existing technological equipment for food production. The report presents the results of experimental, analytical, and numerical studies of thermal and food-processing equipment aimed at improving its efficiency, reliability, and durability. The study analyzes and generalizes technologies for the production of malt extracts and develops beverages based on them. The main factors affecting extract yield, as well as the sensory and physicochemical characteristics of finished products, have been determined. A new relaxation method in starch-containing fruit mixtures has been proposed. It was established for the first time that the physicochemical characteristic of polysaccharides—relaxation—is обусловлено a partially ordered structure with the mutual arrangement of individual chains within a spatial network. It was demonstrated that under shear stresses applied during rheological testing, the destroyed pseudoplastic structure of aqueous starch dispersions is subsequently restored to an equilibrium state. The patterns of quality formation of pea flour-based snacks depending on starch dosage have been investigated. The chemical composition of tomato seeds has been studied, and formulation solutions for pasta with their addition have been improved. Product Description popup.authors Rubanka Kateryna Volodymirivna Vitalii V. Shutiuk Levkivska Tetyana Mykolayvna Tochkova Oksana Vacilevna Pysariev Maksym Georgievich Olha V. Dushchak popup.nrat_date 2026-03-02 Close