Scientific Works of National University of Food Technologies最新文献

{"title":"ДОСЛІДЖЕННЯ ВПЛИВУ ОБЛАДНАННЯ НА РІВЕНЬ ТРАВМАТИЗМУ ТА ПРОФЕСІЙНИХ ЗАХВОРЮВАНЬ","authors":"Сергій Миколайович Перетяка, В.М. Палагута, Олег Васильович Котенко, Олександра Євгенівна Васильченко","doi":"10.15673/swonaft.v2i86.2481","DOIUrl":"https://doi.org/10.15673/swonaft.v2i86.2481","url":null,"abstract":"В роботі проаналізовано статистику і причини нещасних випадків на підприємствах України. Визначено, які недоліки обладнання викликають професійні захворювання. Сформульовані напрями удосконалення обладнання, які потрібно враховувати при розробці і модернізації обладнання. \u0000Встановлено, що головними причинами нещасних випадків на вітчизняних виробництвах є організаційні. Усунення цих причин не потребує проведення «промислової революції» та значних фінансових витрат. Достатньо розуміння роботодавцем і керівниками підрозділів, що не створення безпечних і комфортних умов для працівників призведе до неочікуваних збитків. Тому потрібна мотивація для керуючої ланки сумлінно дотримуватися існуючого законодавства з охорони праці. Найбільш «болючими» причинами для українських реалій є  ігнорування інструкцій з безпеки праці, неналежне здійснення посадових обов’язків, невідповідність знань і вмінь працівників та керівників посадам, які вони займають. \u0000Вчасні і ретельні інструктажі, навчання безпечним методам роботи (які не потребують фінансових витрат) дають можливість підвищити рівень знань працівників. Це дозволить знизити ймовірність травматизму на виробництві, а також забезпечить впевненість співробітників у своїх діях, що відобразиться на продуктивності їх праці. Працівник, який задоволений умовами праці завжди зацікавлений у конкурентоздатності підприємства. На підприємствах, де створені безпечні та комфортні умови праці відсутня плинність кадрів. Зменшення контролю зі сторони держави призвело до того, що обов’язкові  вимоги вітчизняного законодавства з охорони праці не виконуються роботодавцями. \u0000Після пандемії і війни вітчизняні підприємства відчують справжній «голод» на працівників в результаті демографічної ситуації та трудової міграції. Роботодавці, які не зрозуміють, що заходи з охорони праці є необхідністю – будуть нести втрати, які безпосередньо вплинуть на їх прибутки. Дисципліна «Охорона праці» поступово зникає з навчальних планів бакалаврів, що неминуче ще більше погіршить ситуацію з умовами праці на українських підприємствах у майбутньому. ","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81792818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ЕКСПЕРТИЗА ЗРАЗКІВ МЕДУ КВІТКОВОГО ТА ВИВЧЕННЯ УМОВ ЙОГО СТАБІЛІЗАЦІЇ","authors":"Олена Валентинівна Малинка, Олена Олексіївна Антіпіна, Анастасія Володимирівна Деречіна","doi":"10.15673/swonaft.v2i86.2480","DOIUrl":"https://doi.org/10.15673/swonaft.v2i86.2480","url":null,"abstract":"Робота присвячена проведенню харчової експертизи зразків меду квіткового фірми ТОВ «Інкеа», а також розробці методу його стабілізації. Проведений органолептичний аналіз досліджуваних зразків, визначені фізико-хімічні показники зразків меду: масова частка води, масова частка відновлювальних цукрів, вміст гідроксиметилфурфуролу, коефіцієнт пропускання, кислотність, діастазне число, та показники безпеки (а саме: вміст пестицидів – масова частка гексахлорану (суми ізомерів), ДДТ (суми ізомерів)), встановлена відповідність аналізованих зразків ДСТУ 4497:2005 і відповідному ґатунку, показана можливість використання трегалози в кількості 1,3 %, яка запобігає кристалізації меду, не впливаючи на його хімічний склад і органолептичні показники. Значення параметрів, на які впливав процес кристалізації, показали відмінності між двома партіями зразків з додаванням трегалози та без неї: величина коефіцієнта пропускання знижувалась з часом у контрольних зразках, в зразках з додаванням трегалози – ні. Масова частка води у контрольних зразках протягом 2 місяців не змінилась, в зразках з додаванням трегалози – теж. Кислотність контрольних зразків гречаного меду залишалася постійною і становила 23 мекв/кг, тоді як у липовому меді вона зросла з 21,0 до 21,6 мекв/кг, у соняшниковому – з 16,1 до 17,4 мекв/кг, у поліфлорному меді – з 22,0 до 22,8 мекв/кг. Кислотність зразків з додаванням трегалози залишалася постійною в усіх асортиментах меду. Вміст гідроксиметилурфуролу підвищувався в усіх контрольних зразках: з 7,89 до 7,95 мг/кг у липовому, з 7,87 до 8,01 мг/кг у гречаному, з 15,69 до 16,03 мг/кг у поліфлорному меді та з 0,23 до 0,29 мг/кг у соняшниковому. Вміст гідроксиметилурфуролу та діастазна активність у зразках з додаванням трегалози залишалися незмінними в усіх асортиментах меду. Таким чином, знайдена концентрація трегалози, яка призводить до стабілізації зразків меду квіткового фірми ТОВ «Інкеа».","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"33 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90082781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ОСОБЛИВОСТІ ВПРОВАДЖЕННЯ ТЕХНОЛОГІЇ БЛОКЧЕЙН У ЛАНЦЮГУ ПОСТАЧАННЯ М'ЯСА ПТИЦІ","authors":"Наталя Миколаївна Поварова","doi":"10.15673/swonaft.v2i86.2478","DOIUrl":"https://doi.org/10.15673/swonaft.v2i86.2478","url":null,"abstract":"Сучасні системи відстеження характеризуються неможливістю пов’язати записи харчових ланцюгів, неточністю та помилками в записах і затримками в отриманні важливих даних, які є фундаментальними у випадку харчових спалахів захворювань; ці системи мають стосуватися відкликання та вилучення неспоживчих товарів. У статті представлено огляд різноманітних останніх технологічних досягнень, таких як інноваційні впровадження блокчейн технології, які можуть сприяти збільшенню продажів агропродуції, або дозволити споживачеві знати повну інформацію про продукти серії IV через смартфон; визначення автентичності їжі за допомогою ізотопного аналізу або аналізу послідовностей ДНК. Також представлено деякі концептуальні досягнення в галузі відстеження харчових продуктів, такі як розробка загальної основи для уніфікації існуючих технічних регламентів, взаємозв’язку між агентами, реєстраторами середовища та продуктами, усі вони у формі інтернету речей, а також розробка інтелектуальної відстежуваності, де можна отримати інформацію про продукт, в тому числі термін його зберігання, що залишився. \u0000Ці нові методи та концепції надають нові можливості для підвищення ефективності та сумісності існуючих систем відстеження","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"103 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91532412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification of wastewater from the brewing industry using methane fermentation technology","authors":"O. Stotska","doi":"10.24263/2225-2924-2023-29-2-5","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-5","url":null,"abstract":"The brewing industry generates a large amount of secondary material resources, namely: excess brewer's yeast, malt grain, malt sprouts, grain waste, protein sludge and a large amount of wastewater with varying degrees of organic pollution. These wastes contain a complex of nutrients, minerals and biologically active substances. Some of them (brewer's yeast, malt grain) are used as feed additives to the diet of farm animals as part of compound feed or in their native form. The brewing industry is a branch of food industry with a high degree of water consumption and, accordingly, a large amount of wastewater generated in the production process. Wastewater from the brewing industry belongs to the category of highly polluted, therefore, for their effective cleaning, it is necessary to use suitable and economically beneficial technologies. Substances dissolved in water cannot be filtered or precipitated using coagulants, removed using flotation, etc. Some of the impurities, for example, proteins, can be remo ved by physical and chemical methods, but the main part of them is in the solution. Effective cleaning is possible only if complex compounds are destroyed directly in the wastewater. Existing cleaning technologies using physical and chemical methods are imperfect because they have low cleaning rates. The best option for brewery wastewater treatment technology is the use of biotechnological cleaning methods. Such methods include methane fermentation. Methane fermentation is an anaerobic biochemical process that occurs under the influence of microorganisms of the genus Methanobacterium. This process leads to a significant reduction in the level of sewage pollution. The final products of methane fermentation are biogas and microbial protein with a high content of essential aminoacids. For wastewater treatment of the brewing industry the use of methane fermentation technology was proposed, the final products of which are highly purified wastewater and biogas","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75030648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Testing of the collecting propolis device on the bee farms in different regions of Ukraine","authors":"R. Dvykaliuk","doi":"10.24263/2225-2924-2023-29-2-9","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-9","url":null,"abstract":"The purpose of this study was to determine the performance of the developed device for collecting propolis using EVA nets in the conditions of bee farms in different regions of Ukraine. The research was carried out on seven beekeeping farms in Cherkasy, Poltava, Ternopil, Khmelnytskyi, Zhytomyr regions, where bee colonies were selected and 7 experimental analogue groups were formed. The EVA nets were placed in the hives for 70 days, after which they were taken out for cooling at t=+5 °C for 60 min and cleaning on the device. The nets from each experimental group were cleaned separately to control propolis productivity in different regions of Ukraine. During the test of the device, the following indicators were investigated: the number of cycles required to clean the net, the time spent on cleaning one net, the time of passing one net through the device, the mass of propolis sticking to the shafts, the load of the device during cleaning, the mass of the obtained propolis. As a result of scientific and production tests, the productivity of collecting propolis by the proposed method was established in the range from 2.91 to 4.44 kg per season from 100 bee colonies, depending on the research region. Using the device at a certain temperature regime of 19.82±1.92 °C creates a comfortable working medium for the operator. One operating cycle of the device was enough to clean one net at the set temperatures. The shafts of the device without nets in idle run rotate at a speed of 74.1 rpm (n=4), and provided that the cooled (t=+5 °C, τ=60 min) net without propolis passes 58.5 rpm. The device in the active cleaning mode for one shift consumes 0.679 kW/h. The propolis collection device can be used for beekeeping to clean 227 nets in one working day. On the farm for 500 bee colonies, 1 device can be used that is suitable for cleaning 1000 nets in 4.4 working days. The farm for 500 bee colonies can return an investment in the collection of propolis after the completion of three beekeeping seasons. Recommendations for gathering propolis using the proposed method are offered to collectors, taking into account the experience and results obtained during the research.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81635667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of the influence of demineralized whey concentrates on ice cream quality indicators","authors":"A. Mykhalevych, N. Breus, G. Polishchuk, О. Bass","doi":"10.24263/2225-2924-2023-29-2-11","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-11","url":null,"abstract":"The article scientifically substantiates the possibility of partially replacing sugar in whey ice cream with demineralized whey concentrates with a mass fraction of solids 40%. This will enrich the finished product with whey proteins, maintain a balance in terms of solids content, provide the degree of sweetness inherent in classic ice cream, and prevent consistency defects during storage. At the first stage, a sensory assessment of ice cream samples based on fermented and unfermented demineralized whey concentrates with a mass fraction of sugar from 9 to 17% was carried out according to 6 descriptors of the perception of sucrose sweetness according to authors developed gradation. With the use of mathematical modeling in MathCad 15 mathematical package, the degree of replacement of sugar in ice cream with solids of demineralized whey concentrate was optimized. It was established that the reduction in the need for sugar in ice cream with non-hydrolyzed whey concentrate reached 29% in terms of its total content, and with hydrolyzed concentrate — by 42%. Based on the obtained data, whey ice cream recipes based on whey concentrates were developed. In order to comprehensively evaluate the developed ice cream recipes, an analysis of their chemical composition was carried out in comparison with classic whey ice cream recipe. In new types of ice cream, the level of protein supply increased from 2.95 to 8.3—8.7% for an increase in the mass fraction of solids from 25 to 39.61—41.61%, which is comparable in terms of these indicators with full-fat analogues of ice cream. The biological value of ice cream samples with whey concentrates also increased from 40.8 to 58.3%. According to the mass fraction of lactose, preference is given to ice cream with hydrolyzed whey concentrate, which has a positive effect on its nutritional value.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80179791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Research of biological value and nutrient composition of honey dessert","authors":"О. Dikhtiar, L. Adamchuk, A. Antoniv","doi":"10.24263/2225-2924-2023-29-2-16","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-16","url":null,"abstract":"The article defines the biological value of honey dessert and its nutritional composition (content of vitamins, macro- and microelements, flavonoids, etc.). Honey dessert, which consisted of 65% sunflower honey, 30% bee pollen and 5% amaranth seeds, which were added in the form of flour, was used for research. Generally accepted research methods were used in accordance with national and international standards. The type of honey was confirmed by the method of pollen analysis, experimental studies were carried out on the basis of the National University of Bioresources and Nature Management of Ukraine and the NSC \"Institute of Beekeeping named after P. I. Prokopovych\". The biological value and nutrient composition of honey desserts with bee honey and amaranth seeds provided by the producers of the NGO \"Beekeepers’ Women’s Foundation\" were investigated. The content of vitamins, organic acids, squalene, flavonoids, macro- and micronutrients was determined. The predominant amount of citric (323.2 mg/kg) and oxalic (286.0 mg/kg) organic acids was noted. Potassium and magnesium accounted for 79.0% of the mineral composition of the honey dessert. The obtained indicators indicated the high quality of the honey dessert, as well as the expediency of its use in health and functional human nutrition. According to the determined indicators, the honey dessert contains 25 to 50 percent of the daily norm of necessary nutrients for human consumption. The practical value of the performed work is the use of research results for the development of human diets, production of new food products, and for the in-depth study of the impact of honey desserts on the human body.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85859811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Viscospringy properties of corn starch suspensions prepared with electrochemically activated water","authors":"А. Marynin, V. Shpak","doi":"10.24263/2225-2924-2023-29-2-18","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-18","url":null,"abstract":"Water has the ability to regulate the physiological processes of the human body, which characterizes its biological activity. Macro- and microelements, vitamins, amino acids, etc. enter the body with water and food. Nowadays, the issue of the influence of activated water on the structure and course of processes in food systems with its content is insufficiently covered in scientific sources, which is a perspective for research. Due to its physical and chemical properties, activated water can influence the quality indicators and structure of products containing it. Thus, in the recipes of many products, corn starch is used as an emulsifier. The purpose of the research was to determine the effect of activated water on the viscospringy indicators of corn starch suspensions. Activated water significantly affects the elastic and viscous properties of corn starch suspensions. The storage mo dulus of the samples on the catholyte and anolyte at 25 °С had a significantly higher value than the shear modulus of the control sample at zero frequency. This indicator increased with increasing frequency. The loss modulus of all samples of starch pastes increased with an increase in the scanning frequency, however, at the pasteurization temperature, the increase occurred less intensively: in the frеquency range of 0.1—10 Hz for the sample on tap water, the studied indicator increased by 63.6±0.5 times, on the catholyte and anolytes — 41.5±0.5 and 43.7±0.5 times, respectively. At 25 °С, this indicator increased by 41.7±0.5; 22.1±0.5 and 23.1±0.5 times. Over the entire range of the frequency sweep, the complex shear stress of suspensions increased, and the control indicators at 25 °С and at 68 °С were lower than the corresponding values for suspensions on catholyte and anolyte. Thus, activated water affects the rheological indicators of starch suspensions, which in turn will be reflected in the structural and mechanical properties and consistency of products containing such suspensions in the formulation.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88970039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of processing cherry fruits with polysaccharide composition on the content of biologically active substances","authors":"О. Vasylyshynа","doi":"10.24263/2225-2924-2023-29-2-13","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-13","url":null,"abstract":"Due to the significant use of preservatives and food additives, the demand for quality food products with the use of environmentally friendly additives based on polysaccharides is increasing. An urgent problem that needs to be solved is the preservation of freshness and the extension of the shelf life of fruits due to the use of film-forming compositions. The development of new technologies for the storage of fruit and vegetable products is conditioned by the law on limiting the circulation of plastic bags on the territory of Ukraine from 2022 year. The article covers the issue of preserving the quality of cherry fruits, in particular the content of biologically active substances with the use of pre-treatment before storage of carrageenan solution. To carry out research, cherry fruits of \"Alfa\" and \"Рamyat Artemenko\" varieties were pre-immesed in carrageenan solutions, taken out, dried, placed in boxes, stored in a refrigerator at a temperature of 1.0±0.5 °C and a relative humidity of 95.0±1%. According to the conducted studies, after storage, the treatment of cherry fruits with a 2% carrageenan solution was the most effective, which made it possible to preserve the content of phenolic substances at 2145—2138 mg/100g, ascorbic acid at the level of 12.2—12.7%. Ascorbateperoxidase activity of cherry fruits decreased by 42.1—58.6%, the lowest activity of superoxidedismutase was observed in cherry fruits treated with 2% carrageenan solution — 9.5—11.1%. A close correlation dependence was found between the activity of ascorbateperoxidase and superoxidedismutase of cherry fruits and the regression equation was derived. The prospect ffor further research will be study the technology of primary processing of fruit and vegetable products.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78909173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Justification of the composition of high protein concentrate for instant soups","authors":"G. Simakhina, N. Naumenko, S. Kaminska, O. Mezhubovsky","doi":"10.24263/2225-2924-2023-29-2-14","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-2-14","url":null,"abstract":"Proteins are the most valuable components in human nutrition due to the various functions they do in the organism. Meantime, the dramatic population growth on the Earth would threaten humanity with scarcity of proteinaceous food. Traditional agricultural technologies of breeding animals and microbiological processes would not provide obtaining the proper amounts and proper quality of proteins as the obligatory food component. Therefore, the search for new sources of food proteins as the economically profitable and convenient objects to be processed into half products and foodstuffs with use of innovative technologies is gaining topicality. By this day, industrial enterprises prefer soy and wheat proteins; however, the trend of studying the expedience of using the other grain and oil cultures, plant green mass, wild and cultivated mushrooms is rapidly proliferating. This article is dedicated to the studies of biochemical composition of cultivated mushrooms and the relevance to combine them with other high-protein materials (lentil flakes and linseed meal), in order to elaborate the concentrates for instant soups. Combining of two or three multi-component protein for tifiers in the compositional mixtures would give the unique possibility to regulate the functional properties of the latter and thenceforth to make their usage as convenient and to expand the range of foodstuffs with increased amount of proteins, essential primarily. The usage of such compositions can be epitomized by instant soups, the old and highly developed sector of food concentrate market that promotes obtaining various dishes wholly. The most famous trademarks are Knorr, Lipton, Batchelors, Heinz, Mivina, Vegeta, and also many domestic producers in Ukraine. Introduction of half products with balanced amino acid content and diverse functional purposes into food concentrate sphere is the topical challenge to updated food technologies, in particular foods for well-being","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81248065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}