DSpace Collection:http://rps.chtei-knteu.cv.ua:8585/jspui/handle/123456789/30382026-04-23T16:46:05Z2026-04-23T16:46:05ZResearch of Resilience and Elastic Properties of Short Pastry with the Meals of Soy, Sunflower and Milk ThistleMihailik, VitaliiVitriak, OksanaДанилюк (Череп), Інна Петрівна / Danyliuk, InnaValko, MykolaMamai, OlgaPopovych, TatyanaRyabinina, AnnaVishnevskaya, LyudmilaBurak, ValentynaVognivenko, Ludmilahttp://rps.chtei-knteu.cv.ua:8585/jspui/handle/123456789/30602025-06-03T20:37:06Z2022-01-01T00:00:00ZTitle: Research of Resilience and Elastic Properties of Short Pastry with the Meals of Soy, Sunflower and Milk Thistle
Authors: Mihailik, Vitalii; Vitriak, Oksana; Данилюк (Череп), Інна Петрівна / Danyliuk, Inna; Valko, Mykola; Mamai, Olga; Popovych, Tatyana; Ryabinina, Anna; Vishnevskaya, Lyudmila; Burak, Valentyna; Vognivenko, Ludmila
Abstract: Purpose: The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach: Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Findings: Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. Practical implications: The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value. Social implications: Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body. Originality/value: The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.2022-01-01T00:00:00ZHistory, Theory and Prospects of Tourism Development in the Context of Globalisation: Financial Crisis Impact on Tourism SectorTsypko, VictoriaIvasyshynа, NataliiaVasylchuk, VolodymyrDatskiv, IhorОреховський, Вадим Олегович / Orehowskyi, Vadymhttp://rps.chtei-knteu.cv.ua:8585/jspui/handle/123456789/27442025-05-30T12:42:53Z2022-01-01T00:00:00ZTitle: History, Theory and Prospects of Tourism Development in the Context of Globalisation: Financial Crisis Impact on Tourism Sector
Authors: Tsypko, Victoria; Ivasyshynа, Nataliia; Vasylchuk, Volodymyr; Datskiv, Ihor; Ореховський, Вадим Олегович / Orehowskyi, Vadym
Abstract: In the context of globalisation, the development of tourism in Ukraine requires the restoration of tourism activities, integration with world leaders in the tourism sector, the use of global experience to meet consumer demand, information about existing opportunities of the tourism business, successes and benefits. Therefore, the issue of studying the history, theory, and prospects of tourism development is an urgent problem for the tourism industry. The purpose of the study is to investigate the history, theory, and prospects of tourism development in Ukraine and the world in the context of globalisation. In the process of writing the paper, general scientific methods of knowledge were used. The following methods were used: analysis and synthesis, classification and systematisation of data. In the course of the study, a model of the impact of tourism on the economy in the context of globalisation was presented. The number of citizens from different countries of the world who most often visited Ukraine is analysed. It was determined that the world is currently suffering from a financial crisis that has affected all sectors of the economy. However, the impact of crises in various spheres
of economic activity in separate countries is different. As a result, experts' expectations regarding the prospects for the development of the tourism industry in Ukraine and abroad differ. The practical value of this study is conditioned by the fact that it provides information that can be useful both in a theoretical and practical sense for researchers and practitioners of the tourism sector. В умовах глобалізації розвиток туризму в Україні потребує відновлення туристичної діяльності, інтеграції зі світовими лідерами туристичної сфери, використання світового досвіду для задоволення споживчого попиту, інформації про існуючі можливості туристичного бізнесу, успіхи та переваги. Тому питання вивчення сторі], теорі] та перспектив розвитку туризму є актуальною проблемою туристичної галузі. Мета - дослідження історії, теорії та перспектив розвитку туризму в Україні та світі в контексті глобалізація. У процесі написання роботи використовувалися загальнонаукові методи пізнання. Використовувалися методи: аналізу та синтезу, класифікації та систематизації даних. У ході дослідження представлено вплив туризму на економіку в умовах глобалізації. Проаналізовано кількість громадян з різних країн світу, які найчастіше відвідували Україну. Визначено, що наразі світ потерпає від фінансової кризи, яка вплинула на всі сектори економіки. Проте вплив криз у різних сферах економічної діяльності в окремих країнах різна. Як наслідок, очікування експертів щодо перспектив розвитку туристичної галузі в Україні та за кордоном відрізняються. Практична цінність цього дослідження зумовлена тим, що що воно надає інформацію, яка може бути корисною як в теоретичному, так і в практичному сенсі для дослідників і практиків туристичного сектору.2022-01-01T00:00:00ZDefining Quality Indicators for Sugar Pasteswith Demineralized Whey During StorageRybchuk, LarysaВдовічен, Анатолій Анатолійович / Vdovichen, AnatoliiРомановська, Ольга Леонідівна / Romanovska, OlhaДанилюк (Череп), Інна Петрівна / Danyliuk, InnaПіддубний, Володимир Антонович / Piddubnuy, Volodymyr / Piddubnyi, Volodymyr;Лошенюк, Ірина Романівна / Losheniuk, Iryna / Loshenyuk, IrynaКравченко, Михайло Федорович / Kravchenko, Mihailo / Kravchenko, MykhailYudina, TatianaРоманенко, Роман Петрович / Romanenko, Romanhttp://rps.chtei-knteu.cv.ua:8585/jspui/handle/123456789/23542025-05-27T08:18:39Z2022-08-30T00:00:00ZTitle: Defining Quality Indicators for Sugar Pasteswith Demineralized Whey During Storage
Authors: Rybchuk, Larysa; Вдовічен, Анатолій Анатолійович / Vdovichen, Anatolii; Романовська, Ольга Леонідівна / Romanovska, Olha; Данилюк (Череп), Інна Петрівна / Danyliuk, Inna; Піддубний, Володимир Антонович / Piddubnuy, Volodymyr / Piddubnyi, Volodymyr;; Лошенюк, Ірина Романівна / Losheniuk, Iryna / Loshenyuk, Iryna; Кравченко, Михайло Федорович / Kravchenko, Mihailo / Kravchenko, Mykhail; Yudina, Tatiana; Романенко, Роман Петрович / Romanenko, Roman
Abstract: This paper considers the changes in quality indicators of sugar pastes with dry demineralized whey and glycerin during storage in order to establish their technological shelf life.Based on the results of studying changes in the mass fraction of moisture of sugar pastes over 30 days, a decrease in this indicator in the control sample was established, by 80 %, and in the experimental one – by 30 %.Examining the sensory characteristics of consistency according to the devised descriptors has made it possible to establish that the control sample of sugar pastes onday 10 of storage is technologically unsuitable. Its consistency is characterized as too dense, hard, brittle, not uniform, with lumps. Accordingly, the molding ability, which received 3.45 points, decreases. The prototype, even on day 30 of storage, has acceptable consistency characteristics: moderately hard and dense, softish, homogeneous with the presence of barely perceptible small inclusions. A high molding ability is retained, which received 4.3 points. Experimental studies of the fractional composition of the solid phase and the dispersion of sugar pastes are consistent with studies into the sensory characteristics of the consistency. It was established that on day 10 of storage, in the control sample the fractional composition of particles with a size of 21 to 30 μm prevails, the content of which is 62 %, which characterizes the structure as coarse crystalline. In the prototype on day 30 of storage, thecontent of particles the size of 11 to 20 μmwas 72 %, which preserves the quality of the paste and characterizes its structure as finely crystalline.The results of the study made it possible to establish a tendency to slow down the build-up of solid particles of the developed sugar pastes, and their growth to a critical size of 22.6 μm.The data obtained have made it possible to establish the technological shelf life of the developed sugar pastes, which was 30 days, which is 3 times more than that of the control.Consequently, the introduction into the formulation composition of sugar pastes of demineralized whey at a concentration of 50 % and glycerin at a concentration of 5 %makes it possible to extend their technological shelf life. This is important from a practical point of view and solves the problem set2022-08-30T00:00:00ZTheoretical Evaluation for the Assisted Electropolymerization of a Monomer, Obtained by an Indirect Electrochemical SynthesisTkach, VolodymyrKushnir, MartaKopiika, ViraLuganska, OlgaOmelianchyk, LyudmylaYeshchenko, YuliaKormosh, ZholtKryvetsky, ViktorKryvetskyi, Igor / Kryvetsky, IgorKryvetska, InnaRusnak, VitaliiBanul, BohdanaGordiyenko, NataliaBritsyna, YuliaБагрій, Конон Леонідович / Bagrii, KononСтрутинська, Любов Тодорівна / Strutynska, LyubovДанилюк (Череп), Інна Петрівна / Danyliuk, InnaDe Oliveira, Silvio / De Oliveira, SílvioYagodynets, PetroRazhabova, DilafruzNiyazov, Lazizhttp://rps.chtei-knteu.cv.ua:8585/jspui/handle/123456789/18822025-05-28T08:38:47Z2022-01-01T00:00:00ZTitle: Theoretical Evaluation for the Assisted Electropolymerization of a Monomer, Obtained by an Indirect Electrochemical Synthesis
Authors: Tkach, Volodymyr; Kushnir, Marta; Kopiika, Vira; Luganska, Olga; Omelianchyk, Lyudmyla; Yeshchenko, Yulia; Kormosh, Zholt; Kryvetsky, Viktor; Kryvetskyi, Igor / Kryvetsky, Igor; Kryvetska, Inna; Rusnak, Vitalii; Banul, Bohdana; Gordiyenko, Natalia; Britsyna, Yulia; Багрій, Конон Леонідович / Bagrii, Konon; Струтинська, Любов Тодорівна / Strutynska, Lyubov; Данилюк (Череп), Інна Петрівна / Danyliuk, Inna; De Oliveira, Silvio / De Oliveira, Sílvio; Yagodynets, Petro; Razhabova, Dilafruz; Niyazov, Laziz
Abstract: In this work, th e possibility for indirect electropolymerization of a monomer synthesized by
an indirect electrosynthesis has been evaluated.2022-01-01T00:00:00Z