Перегляд за Автор "Dzyuba, N. A."

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  • Документ
    ASLT-Test-Methods for determining shelf-life of high-ptotein desserts
    (2017) Dzyuba, N. A.; Oliynik, M. I.; Bezzodina, A. R.
  • Документ
    Comprehensive investigation of quality of immune– stimulating drink «Immuno plus»
    (2017) Oleynik, M. I.; Dzyuba, N. A.
  • Документ
    Development of culinary products based on extruded grain raw materials
    (2021) Dzyuba, N. A.; Bunyak, О.; Mokan, А. В.
    In the study, mathematical and computer design was carried out to obtain recipe compositions for sweet dishes, namely blancmange with a high content of vitamins and protein. When designing blancmange recipes, the main goal was to obtain the maximum value of the product with the following content of nutrients (per 100 g of finished product): fat - not more than 11%; monocarbohydrates - not more than 65% and not less than 50%; dry matter - not more than 85% and not less than 96%; proteins - not less than 20%). Optimization of blancmange formulations was performed using the Excel Solver of the MS Excel spreadsheet (WINDOWS 2010). The content of basic macronutrients in apotion 69.77 - 78.55 g / portion. The developed products have a high content of protein, and they do not contain lactose, which is important in terms of meeting the needs of the human organism with hypolactasia. The obtained data of the study of qualitative indicators showed that under certain storage conditions, the content of sanitary-indicatory microorganisms meets the sanitary requirements for sweet dishes. Sensory indicators during storage showed high values. Thus, the total sensory indicator after 5 days of storage was 29.5 - 31.7 points out of 35 possible. Developed desserts can be recommended for use by people with hypolactasia, children, in the dietary nutrition.
  • Документ
    Healthy nutrition — a healthy nation!
    (Publishing House I. Ivanchenka, 2020) Telezhenko, L. M.; Atanasova, V. V.; Golinskaya, Y. A.; Zhmud, A. V.; Dzyuba, N. A.; Kalugina, I. M.; Kozonova, J. O.; Kolesnichenko, S. L.; Menchinska, A. A.; Stepanova, V. S.
    Global health care maintaining is closely linked to the way people live, and adherence to the principles of healthy nutrition. Non-communicable diseases account for more than 80% of fatal cases and more than 70% of the burden of diseases [1, 2]. To counteract this trend, it is necessary to create conditions for reducing the incidence of a disease, prevalence of non-communicable diseases. In Ukraine, there is a lack of awareness of the bulk of the population on the principles of healthy nutrition, which are constantly being improved and updated. Of course, health recommendations have some differences for different regions and depending on the type of human. However, the basic laws are sufficiently studied and focused on the most important food products and nutrients. The recommendations of the World Health Organization and CINDI (Countrywide Integrated Noncommynicable Discases Intervention) have provided an opportunity for a new understanding of the dietary structure on the pathogenesis of certain diseases. According to the modern concept, the nutrition of any human is based on four main components: adequacy to energy consumption, balance of the content of the most important products and nutrients, food safety and maximum possible satisfaction from its consumption. Focusing on individual settings today is crucial for physiological nutrition and takes into account research on dietary habits of individual populations. Preventive services of health care maintaining include [2]: - policy of public health, legislation and organizational measures in such important areas as introducing healthy nutrition, increasing of physical activity, control of tobacco smoking, etc .; - educational work with the public, aimed at encouraging people to maintain and strengthen their health by replacing harmful personal habits with those that can have a positive effect on health; - identification of certain health feature that can cause the disease, and the timely application of effective measures to correct any deviation, etc.
  • Документ
    High-protein dessert
    (2017) Bezzodina, A. R.; Oliinyk, M. I.; Dzyuba, N. A.
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    International mobility is the factor of scientific work
    (2017) Valevskaya, L. O.; Dzyuba, N. A.