Монографії (Monographs)

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https://card-file.ontu.edu.ua/handle/123456789/10238

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Advances in Research on Food Aroma Recovery
(2016) Dubova, H.; Bezusov, A.
The manuscript is devoted to theoretical and experimental substantiation of the scientific principles of repetitive flavor formation or recovery in food systems. The systematized information on the participation of enzymes and flavor precursors has showed the prospects for developing processes of formation in vitro for Green Leaf Volatiles flavors. The scientific and practical approach called the technology of food products flavored in situ has been developed on the basis of the results. The use of aromas of lipid emulsions extracted from fresh or pretreated fruits and aqueous suspensions of plant homogenates in the biosynthesis has been studied. The manuscript provides scientific and practical recommendations for cooking flavored foods.
Branding the city of Odessa as a sustainable touristic destination
(TES, 2018) Chmura, O. G.; Sorokina, N. S.; Fedosova, K. S.
The purpose of the current study was initiated by the need of keeping up in the worldwide contention for tourists, reputation and foreign investments. In order to come up with an extensive view on this matter and draw a parallel between the managers' perceptions within the qualitative approach and analyzing of the findings in the course of the literature review, five research objectives of the study were set. Eventually, it has been concluded that Branding of the city is very important for both successful and sustainable touristic destination, This book is useful for those working in the field of tourism, as welll as for students and scientists.
Cryogenic technologies of rare gases extraction
(Astroprint, 2014) Bondarenko, V. L.; Simonenko, Yu. M.
The monograph examines the physical basis of extraction of inert gases from air. It also describes methods of preparation of multicom-ponent mixtures. Separate chapters are dedicated to the processes of phase separation, adsorption and membrane separation. It contains technological flow charts of the main stages of helium, neon, krypton, and xenon production. Examples of calculations for extraction, enrichment and purification of inert gases are given. There are reference data, schemes of laboratory stands and additional information in the supplements to the monograph.
Food safety and security: an international aspect
(OLDI-PLUS, 2020) Kordzaia, N.; Iegorov, B.; Trajkovska, B.; Kumar, R N.; Osmanaj, B.
Monography examines the current development level of food safety and security system in countries such as Ukraine, India, Northern Macedonia, Albania and Turkey. An analysis of the peculiarities of the functioning of state and non-state institutions in the field of food security and safety of food and food raw materials was done. Procedures for ensuring microbial hygiene of food and raw materials are also analyzed. In addition, the availability of a regulatory framework and relevant legislation to regulate the quality of food consumed by the population, as well as the compliance of this framework with international requirements and documents were considered. Monography can be useful for researchers in the field of quality management, food safety and food security management, legislative and executive authorities, heads of industry, and graduate students of Master of merchandizing, marketing, financial and economic security, food technology and a wide range of readers.
Formation and relaxation of the polarized state in ferroelectric polymers. Physical properties of polymer dielectrics
(2020) Fedosov, S.; Sergeeva, A.
Ferroelectric polymers and composites on their basis have prospects of widespread application in electronic devices such as electroacoustic transducers, pressure and temperature sensors, and various detectors. Despite the fact that many devices based on ferroelectric polymers have already been implemented, there are questions that remain unanswered. For introduction of the ferroelectric polymers into industrial technology it is necessary to increase the reliability and stability of the electrophysical properties of these materials. Namely to these questions this book is devoted.
Goodwill - весомый капитал современной организации
(2017) Гриневецкий, С. Р.; Баранов, И. Г.; Тодорова, С. Н.; Левчук, В. В.; Стремядин, В. В.; Шувалов, С. Е.; Калашник, В. И.; Самокиш, В. П.; Ангелов, Г. В.
Сегодня, в период развития глобализации, открывающей пространство на мировые рынки и привлекающей в Украину инвестиции с Запада, хорошая репутация, или Goodwill - это ВСЕ для компании. Авторы призывают к активному участию в совершенствовании деловых отношений и предлагают рекомендации, как профессионально и эффективно создавать свою хорошую репутацию - гудвилл, когда такие качества как обязательность, порядочность, надежность, честность, трудолюбие, гуманность, совестливость, человечность и отзывчивость должны стать доминантными. Эта книга поможет будущим предпринимателям, инженерам, технологам и особенно руководителям всех рангов не только нашей страны, сформировать правильное отношение к состоянию морально-психологического климата своего коллектива, глубоко осознать необходимость формирования цивилизованных отношений, наработки и поддержку хорошей репутации организации, правильное личное воспитание и своих подчиненных в стиле благородного имиджа. В данной монографической работе проанализированы основные постулаты психолого-педагогических принципов самовоспитания и культурно-эстетического воспитания. Раскрывается сущность основных сторон современных технологий эффективного общения, которые тесно связаны с высокой культурой человеческих отношений в новых социально-экономических условиях, которые формируются в нашей стране.
Health products based on Jerusalem artichokes and indicators of its quality
(2022) Bilenka, I. R.; Lazarenko, N. A.
This monograph includes scientifically sound technologies for the manufacture of fermented juices and paste-like products based on Jerusalem artichokes, allows to expand the range of health and functional foods for restaurants, including food networks of sanatoriums, preventive clinics, SPA-centers, etc. The information on the current state of manufacture of health products, classification of fermented products is presented; the fermentation process of Jerusalem artichoke tubers was studied; the formulated ratios of the components of fermented juices and paste-like products based on Jerusalem artichokes have been developed; the indicators of quality and safety of developed products are determined.
Healthy dishes of Odesa cuisine
(Helvetika, 2019) Kozonova, J.; Kolesnіchenko, S.; Salavelіs, A.; Poplavska, S.
У монографії представлені рецептури та послідовність приготування страв Одеської кухні з огляду на новітні уявлення про здорове харчування. Колективом авторів за основу взяті класичні страви, їх рецептури доопрацьовано та удосконалено. Монографія складається з п’яти основних розділів відповідно до груп страв. Приготування страв не потребує кухарського хисту та використання професійного кухонного обладнання. Всі страви розроблені з використанням регіональних корисних 'продуктів, які доступні у звичайних супермаркетах майже весь рік. Під кожною стравою йде вичерпна інформація щодо її складу, що дає змогу читачу більш детально розібратися в користі приготованого домашнього шедевру.
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.
Microbiology, energy, packing and control of the canning production
(LAP, 2015) Verkhivker, Ya. G.; Pylypenko, L. N.; Pylypenko, I. V.
In the monograph questions of production of food tinned products are considered. The role of microorganisms in canning production is characterized, microbiological bases of conservation are lit, microbiological indicators and main types of microbiological damage of raw materials and finished goods, the characteristic of separate groups of microorganisms, components residual microbio-that canned food are given, and also data on test cultures of microorganisms according to which the operating modes of thermal treatment are developed for the wide range of canned food. Data on power efficiency of modern designs of the sterilizing equipment of the canning industry are provided and use of the concept "exergy" for an assessment of efficiency of technological decisions is offered. Questions of use of the principles of HACCP at an assessment of quality of raw materials in the food industry are considered and tinned foodstuff.
Modern information technologies in scientific research and educational activities
(Iowa State University Digital Press, 2024) Ivanova Liliia; Kaverinskiy Vladislav; Kotlyk Sergii; Malakhov Kyrylo; Romanyuk Oleksandr; Romaniuk Oksana; Sokolova Oksana; Voinova Svitlana
The monograph summarizes and analyzes the current state of scientific research in the field of interactive artificial intelligence systems, text generation systems, diagnostics of the competitiveness of specialists, in the areas of correct color rendering in image formation, informatization of the work of graduate students, accessible technology for creating 3D models. The monograph will be useful both to specialists and employees of companies working in the IT field, as well as teachers, masters, students and graduate students of higher educational institutions, as well as anyone interested in issues related to information technology. The monograph was compiled based on the results of the XVI international scientific and practical conference “Information technologies and automation — 2023”, which took place in October 2023 at Odessa National University of Technology.
New information technologies, simulation and automation
(Iowa State University Digital Press, 2022) Velychko V.; Voinova S.; Granyak V.; Gurskiy O.; Zavertailo K.; Ivanova L.; Kotlyk D.; Kotlyk S.; Kudriashova A.; Kunup T.; Malakhov K.; Pikh I.; Punchenko N.; Senkivskyy V.; Sergeeva O.; Sokolova O.; Fedosov S.; Khoshaba O.; Tsyra O.; Chaplinskyy Y.
The monograph summarizes and analyzes the current state of development of computer and mathematical simulation/modeling, the automation of management processes, the use of information technologies in education, the design of information systems and software complexes, the development of computer telecommunication networks and technologies — most areas that are united by the term Industry 4.0. The monograph will be useful both for experts and employees of companies engaged in the field of IT and automation, as well as for educators, masters, students and postgraduates of higher educational institutions, and everyone interested in issues related to Industry 4.0. У монографії узагальнено і проаналізовано рівень сучасного стану розвитку комп’ютерного та математичного моделювання, автоматизації процесів управління, застосування інформаційних технологій в освіті, проектування інформаційних систем і програмних комплексів, розвитку комп’ютерних телекомунікаційних мереж та технологій — більшості напрямків, які об’єднуються терміном Індустрія 4.0. Монографія буде корисною як для фахівців і працівників фірм, зайнятих в галузі ІТ і автоматизації, так і для викладачів, магістрів, студентів і аспірантів вищих навчальних закладів, і всіх, хто цікавиться питаннями, пов’язаними з Індустрією 4.0.
Polymer films and coatings deposited by using electron and ion treatment
(2019) Zadorozhny, V. G.; Fedosov, S. N.; Sergeeva, A. E.
The book contains information about modern achievements in the field of deposition of thin polymer films in a vacuum. The features of the effect of temperature, ultraviolet irradiation, electron flux, glow discharge on the process of thin polymer films formation are considered. Much attention is paid to the processes of evaporation and condensation of polymers in vacuum, as well as processes of structure formation, protective, dielectric and optical properties of the obtained films and coatings. The prospects for the use of thin polymer films in microelectronics, optics and precision engineering are discussed. The book can be useful to scientific and engineering staff, graduate students, students specializing in the physics and chemistry of polymers, thin-film technology and materials science
State of the art in bread production
(2012) Fedosova, K.; Kaprelyants, L.; Fedosov, S.
This review on the State of art in bread production has been written in the framework of the BaSeFood FP7 project. General information on bread is given with a special emphasis at rye bread, as containing most useful nutrients and bioactive compounds. Other kinds of bread are also reviewed. Bread market and its peculiarities across different countries are analysed and the technology of bread production is shortly described. The review is useful for bread manufacturers, as well as for scientists and students in the field of bread properties and production.
Traditional Ukrainian Bread Making
(Springer Nature, 2023) Mykolenko Svitlana; Lebedenko Tetiana; Ziubrovskyi Andrii
Ukrainian breadmaking traditions are the cultural heritage of the Ukrainian people growing grain from ancient times. Together with the Ukrainian towels’ patterns, folklore and art, customs and way of life, they make up the genetic code of the Ukrainian ethnos, distinguishing it from other nations. Authentic technologies and local products represent an inexhaustible source of development of the modern food industry and models of healthy nutrition. It is an invaluable treasure, which should be deeply studied and reproduced in our times.
Use of pea concentrate in mixed fodder’s production
(Baltija Publishing, 2019) Маkаrynska, А. V.; Тurpurova, Т. M.
The problem of providing humanity with food, especially of animal origin, is one of the most important. Increasing the quantity and quality of these products can be achieved by increasing the population and increasing the productivity of farm animals, that is, increasing the proportion of protein components of the feed. An important task for feed producers is to solve the problem of protein deficiency. An insufficient amount of protein in the diet or protein of unsatisfactory quality disrupts the normal functioning of the animal organism. Today 70% of the cost of livestock products are feed. Analysis of the cost of feed shows that the most cost component - protein. The cost of compound feeds is significantly increased with the use of cost protein components: fish and meat and bone meal, yeast, soybean meal. Most of the high-protein components are imported into the country, their prices remain quite high, so the economic efficiency of the livestock industry is very low. To reduce the cost of feed can be by introducing an inexpensive high-protein raw materials, namely peas and pea concentrate. Peas - one of the main legumes, the use of which in the feeding of farm animals and poultry due to its feeding properties, relatively low cost and the possibility of growing in almost any conditions. In contrast to carbohydrate-rich cereal and fat-rich oilseeds, pea culture is valued for its high content of biologically complete protein compared to protein from meat meal and soybean meal. Pea protein contains a significant amount of essential amino acids, well absorbed by animals.
Vacuum-caps membranes
(Primedia eLaunch, 2023) Vatrenko Oleksandr
У роботах "Стан системи закупорювання консервів у скляній тарі під час їхнього зберігання. Особливості закупорювання скляної тари. Мембрани кришок консервної скляної тари. Обґрунтування їх роботи. Мембрани вакуумних кришок. Моделювання їх роботи" зроблено аналіз процесу закупорювання, математично описано основні етапи зміни навантажень в затворах та розроблено математичну модель, яка відображає ступінь ущільнення затвору в кінці процесу закупорювання. В роботі визначено умови механічної подібності напружених станів затворів системи твіст-офф (ТО), на базі яких в роботі введено критерій герметизації затворів. Отримано значення критерію на найбільш небезпечному етапі та з його допомогою визначено силові параметри процесу закупорювання для затворів різних типорозмірів.
Vacuum-caps membranes' equilibrium state forms based on the energy criterion
(Primedia eLaunch, 2023) Vatrenko Oleksandr; Kyrylov Volodymyr; Gavva Oleksandr
The equation (26), obtained by solving the local energy effects equations, is a scope equation that characterizes and represents the energy transformations in the membrane body. It is experimentally found that the membrane additional deflection when operational state is significantly less than its initial deflection. The quoted calculation demonstrates the resulting scope equation's adequacy to the initially bent real metal plates in case of load counteracting the initial deflection, in particular for glass canning containers' metal caps membranes. The membrane energy levels diagrams obtained using equation (26) for characteristic equilibrium states are correct and agree with the Lagrange-Dirichlet theorem. Therefore, the equation (26) can be used in the industry manufacturing the canned food products metal packaging materials, as well as in the instrument building industry. The round elastic plate controlled stability loss computational mode has been build, checked and developed.
Агропромислові формування в забезпеченні продовольчої безпеки
(2014) Басюркіна, Н. Й.
В монографії розглянуто теоретичні і прикладні аспекти забезпечення продовольчої безпеки України, діючі механізми функціонування, методи державного регулювання агропромисловим сектором. Показано вплив ринкових трансформацій на форми організації агропромислового виробництва в Україні. Запропоновано методи і підходи до оцінки агропродовольчого ринку і продовольчої безпеки держави. Викладена теорія дослідження агропромислових формувань, які є базою побудови стійкої системи продовольчого забезпечення. Запропоновано підходи щодо створення агропромислових формувань на основі оцінки їх ресурсно-економічного потенціалу. Запропонована концепція розвитку агропромислового сектору на основі розповсюдження методів органічного виробництва харчової сировини і продукції.
Адаптація харчових підприємств України до нестабільних умов господарювання
(2013) Басюркіна, Н. Й.; Дудка, Т. В.; Меліх, О. О.
Монографія містить результати досліджень, присвячених сучасному стану, адаптивним властивостям, економічним проблемам харчових підприємств. Надано пропозиції щодо покращення управління підприємствами з виробництва харчових продуктів і напоїв в Україні. Запропоновано методологічний інструментарій адаптації підприємств та побудови адаптивних стратегій управління їх розвитком. Обґрунтовано методичні підходи до розробки стратегій харчових підприємств з урахуванням впливу різних факторів нестабільного середовища, в тому числі економічних, політичних, природно-кліматичних тощо. Розраховано на фахівців з адаптивного управління, науковців, керівників всіх рівнів агропромислового комплексу.

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