Pub Date : 2019-06-26DOI: 10.31866/2616-7468.2.1.2019.170410
H. Deinychenko, D. Horielkov, V. Chervonyi, D. Dmytrevskyi, S. Atakhanov
{"title":"Innovative Ultrasonic Processing of Raw Fish","authors":"H. Deinychenko, D. Horielkov, V. Chervonyi, D. Dmytrevskyi, S. Atakhanov","doi":"10.31866/2616-7468.2.1.2019.170410","DOIUrl":"https://doi.org/10.31866/2616-7468.2.1.2019.170410","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42898478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-26DOI: 10.31866/2616-7468.2.1.2019.170414
M. Peresichnyi, S. Peresichna
{"title":"Culinary Products Competitiveness with Functional Purpose","authors":"M. Peresichnyi, S. Peresichna","doi":"10.31866/2616-7468.2.1.2019.170414","DOIUrl":"https://doi.org/10.31866/2616-7468.2.1.2019.170414","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47696325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-26DOI: 10.31866/2616-7468.2.1.2019.170407
K. Svidlo
Actuality. The process of creating a new branch of food industry for gero-dietetic products is important in some aspects: wide introduction of gero-dietetic products in the actual food for elderly and old people will enable us to correct the nutrition of contemporary people; the use of gero-dietetic products is extremely important for medical nutrition and prevention of premature aging. Purpose and methods. The purpose of the article is to ground the use of whey proteins concentrate obtained by ultrafiltration with fructose in the gero-dietetic confectionery technology. The method of raw glutent quantity and quality used in the research satisfies ISO 21415-2:2015 wheat and wheat flour – Gluten content – Part 2: determination of wet gluten and gluten index has been identified by mechanical means. Dough mass adhesive tension dependence on various concentrations of the model system WPS-UF: fructose was carried out in the tension testing mashine МТ-140/ RV2. Results. The research data for whey proteins concentrate obtained by ultrafiltration (WPC-UF) with fructose on the cake dough properties awas obtained and innovation technology for gero-dieteric cakes on the basis of these data was developed. Conclusions and discussion. The use of whey proteins concentrate obtained by ultrafiltration with fructose in the confectionary technology makes it possible to have products which satisfies the formula of gero-dietetic food.The developed gero-dietetic cakes can be used for oversixty-year-old people for ilness prevention, as well as for general health improvement.
{"title":"Innovative Gero-dietetic Confectionery Products Technology with Using Secondary Dairy Raw Food","authors":"K. Svidlo","doi":"10.31866/2616-7468.2.1.2019.170407","DOIUrl":"https://doi.org/10.31866/2616-7468.2.1.2019.170407","url":null,"abstract":"Actuality. The process of creating a new branch of food industry for gero-dietetic products is important in some aspects: wide introduction of gero-dietetic products in the actual food for elderly and old people will enable us to correct the nutrition of contemporary people; the use of gero-dietetic products is extremely important for medical nutrition and prevention of premature aging. Purpose and methods. The purpose of the article is to ground the use of whey proteins concentrate obtained by ultrafiltration with fructose in the gero-dietetic confectionery technology. The method of raw glutent quantity and quality used in the research satisfies ISO 21415-2:2015 wheat and wheat flour – Gluten content – Part 2: determination of wet gluten and gluten index has been identified by mechanical means. Dough mass adhesive tension dependence on various concentrations of the model system WPS-UF: fructose was carried out in the tension testing mashine МТ-140/ RV2. Results. The research data for whey proteins concentrate obtained by ultrafiltration (WPC-UF) with fructose on the cake dough properties awas obtained and innovation technology for gero-dieteric cakes on the basis of these data was developed. Conclusions and discussion. The use of whey proteins concentrate obtained by ultrafiltration with fructose in the confectionary technology makes it possible to have products which satisfies the formula of gero-dietetic food.The developed gero-dietetic cakes can be used for oversixty-year-old people for ilness prevention, as well as for general health improvement.","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44204779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-26DOI: 10.31866/2616-7468.2.1.2019.170403
O. Tyshchenko, P. Pyvovarov, O. Nahornyi, J. Peinado
{"title":"Innovative Technologies Dressing Using Semi Lipid Encapsulated Raw Food","authors":"O. Tyshchenko, P. Pyvovarov, O. Nahornyi, J. Peinado","doi":"10.31866/2616-7468.2.1.2019.170403","DOIUrl":"https://doi.org/10.31866/2616-7468.2.1.2019.170403","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48106104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-06-26DOI: 10.31866/2616-7468.2.1.2019.170409
Roman Hrushetsky, I. Hrynenko, H. Klink
{"title":"Innovative Technologies of Taste Supplements","authors":"Roman Hrushetsky, I. Hrynenko, H. Klink","doi":"10.31866/2616-7468.2.1.2019.170409","DOIUrl":"https://doi.org/10.31866/2616-7468.2.1.2019.170409","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49404943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-26DOI: 10.31866/2616-7468.2.2018.157174
Oleksii Tonkykh, O. Oliinyk
{"title":"Characteristics of Management Methods in the Restaurant Business","authors":"Oleksii Tonkykh, O. Oliinyk","doi":"10.31866/2616-7468.2.2018.157174","DOIUrl":"https://doi.org/10.31866/2616-7468.2.2018.157174","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49273150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-26DOI: 10.31866/2616-7468.2.2018.157181
Valentyna Rusavska
{"title":"The Quality Category in the Context of Enterprises of Hotel and Restaurant Business Functioning","authors":"Valentyna Rusavska","doi":"10.31866/2616-7468.2.2018.157181","DOIUrl":"https://doi.org/10.31866/2616-7468.2.2018.157181","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41785278","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-26DOI: 10.31866/2616-7468.2.2018.157159
Irina Verezomska
{"title":"Perspective of Boutique-hotel Development in Ukraine","authors":"Irina Verezomska","doi":"10.31866/2616-7468.2.2018.157159","DOIUrl":"https://doi.org/10.31866/2616-7468.2.2018.157159","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42580242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-12-26DOI: 10.31866/2616-7468.2.2018.157161
A. Antonenko
{"title":"Innovative Technologies of Desserts with Increased Biological Value","authors":"A. Antonenko","doi":"10.31866/2616-7468.2.2018.157161","DOIUrl":"https://doi.org/10.31866/2616-7468.2.2018.157161","url":null,"abstract":"","PeriodicalId":52821,"journal":{"name":"Restorannii i gotel''nii konsalting Innovatsiyi","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43495056","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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