Перегляд за Автор "Kaprelyants, L. V."

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  • Документ
    Branch microbiology. Microbiology in the catering services
    (2022) Yegorova, A. V.; Kaprelyants, L. V.; Truflcati, L. V.; Pozhitkova, L. G.; Volovyk, T. M.
    This tutorial was made according to the current curriculum and working program of the discipline "Branch microbiology" which is one of the basic ones for specialized training of bachelors in the science branch 18 "Industry and Technology", speciality 181 "Food Technology", training program "Microbiology in the Catering Services". The tutorial's material is aimed for the students to acquire knowledge and practical skills in such an important area of food quality management in the catering services as the microbiological safety parameters and sanitary-bacteriological control of the manufacture.
  • Документ
  • Документ
    NOVEL FUNCTIONAL CEREAL INGREDIENTS
    (2019) Pozhitkova, L. G.; Buzhylov, N. G.; Kaprelyants, L. V.
  • Документ
    Study of properties of the Lactobacillus helveticus 2529 strain isolated from Ukrainian fermented products
    (2020) Zhuk, O. V.; Kaprelyants, L. V.
    Environmental degradation, constant stress and other global factors negative-ly affect people. To improve the activity of human metabolism, taking into account all the above factors, probiotic functional food products have long been produced on an industrial scale. This market niche is constantly expanding due to high consumer demand. Scientists and manufacturers around the world are actively looking for new strains of probiotic microorganisms with more ac-tive biotechnological potential. Ukraine is not the last in the research and implementation of new biotechnologies in the production of probiotic preparations and dietary supplements. Our studies will expand the possibilities of using the already known probiotic genera of microorganisms due to our discovery of a new active strain.