Вісники НТУ "ХПІ"

Постійне посилання на розділhttps://repository.kpi.kharkov.ua/handle/KhPI-Press/2494


З 1961 р. у ХПІ видається збірник наукових праць "Вісник Харківського політехнічного інституту".
Згідно до наказу ректора № 158-1 від 07.05.2001 року "Про упорядкування видання вісника НТУ "ХПІ", збірник був перейменований у Вісник Національного Технічного Університету "ХПІ".
Вісник Національного технічного університету "Харківський політехнічний інститут" включено до переліку спеціалізованих видань ВАК України і виходить по серіях, що відображають наукові напрямки діяльності вчених університету та потенційних здобувачів вчених ступенів та звань.
Зараз налічується 30 діючих тематичних редколегій. Вісник друкує статті як співробітників НТУ "ХПІ", так і статті авторів інших наукових закладів України та зарубіжжя, які представлені у даному розділі.

Переглянути

Фільтри

2019 - 20202

Налаштування

Автор: search.filters.author.Kondratiuk, Natalia VyacheslavivnaORCID: search.filters.orcid.https://orcid.org/0000-0002-0919-8979

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Зараз показуємо 1 - 2 з 2
  • Ескіз
    Документ
    Innovative approaches in the creation of technologies of dry concentrates cocktails with increased content biologically active substances
    (Національний технічний університет "Харківський політехнічний інститут", 2020) Kondratiuk, Natalia Vyacheslavivna; Petukhov, Nikita Olegovich; Suprunenko, Katerinа Evgenievna; Karpenko, Sergiy Oleksandrovich
    Modern trends in the creation of drinks provide for the use of various infusions, plant extracts, as well as vitamin and mineral complexes, organic acids and polysaccharides as part of their bases, which allows for the normalization of physiological and metabolic processes in the human body and prevents a number of diseases and syndromes that lead to a decrease in working capacity. The main problems in the creation of various drinking forms are associated with the purification and preparation of water, the dissolution of components and their possible interaction with each other in the packaging unit during storage. Considering the above, it is relevant to create dry concentrates for long-term storage for the preparation of drinks and cocktails as promising drinking forms for normalizing the nutritional status of the population of Ukraine and other countries. It has been established that the physiological value of dry drinks according to the developed method is preserved in ready-made commercial forms (sticks with a metallized substrate) for the entire recommended shelf life – 12 months. The mixture, when diluted, provides the desired functional properties and is a convenient form for transportation and preparation, taking into account the usual dilution with a liquid, mainly drinking water. The novelty of individual technological solutions and the revealed physiologically functional properties lies in the use of extracts of plants, fruits, berries, vegetables with an increased content of biologically active substances, as well as the use of other components that have unique physiotherapeutic properties for humans.
  • Ескіз
    Документ
    Study of organoleptic and technological properties of fish maffins with addition of pearly powder
    (НТУ "ХПІ", 2019) Kondratiuk, Natalia Vyacheslavivna; Stepanova, Tetiana Mykhailivna; Viyenko, Oleksiy Yuriyovich; Shen, Yunjian
    The authors propose a new type of snack muffins with the addition of dry minced fish from sea and freshwater fish, enriched with pearl powder. It provides high protein content and good taste of finished products. The article presents the results of experimental studies on the enrichment of dry minced fish with pearl powder and the addition of these compositions to the recipes of snack muffins. Tasting analysis showed that the best organoleptic indicators have samples of flour culinary products with the content of enriched dry minced fish in 25%. However, such a quantity of recipe ingredients introduced negatively affects the process of dough formation and the appearance of finished products. The amount of added pearl powder was 2.3% of the amount of dry minced fish. The increase in the amount of added pearl powder to 5% does not contribute to an increase in the hydrophilic-city of dry minced fish in the composition of the dough piece for snack muffins. A further increase above 5% adversely affects the organoleptic characteristics of the finished culinary products. Thus, the accepted amount of dry minced fish was 15%. Adding 2.3% of pearl powder to the amount of dry minced fish allowed the physiological required ratio of calcium and phosphorus, which was 2:1 and provide preventive doses of organically bound calcium and phosphorus by 24-28% depending on age.