Scientific Works of National University of Food Technologies最新文献

{"title":"Organization of marketing Internet events","authors":"L. Kapinus, I. Kapinus, O. Leleka","doi":"10.24263/2225-2924-2023-29-1-6","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-6","url":null,"abstract":"The article describes that the rapid development of digital technologies, globalization of the economy, digitization of the population, the Covid-19 pandemic, russia’s war against Ukraine and many other reasons have activated a deepened interest in finding ways of forming marketing communication in the Internet. As a result, enterprises use various marketing tools to influence the consumer audience, including event marketing tools. This research is dedicated to studying of the peculiarities of the organization and conduction of marketing events in the Internet. The prospects for the development of the event industry in the Internet were substantiated and the main trends that changed the organization and holding of online events were studied: free attendance of events with prior registration, the hybridity of the format of holding events, the use of the presence effect (holography), Face ID for contactless registration at physical events, technology development and investment in creating virtual studios for the possible participation of large number of people. The interpretation of the concept of \"online marketing event\" has gained further development, which includes a list of approaches to attract the target Internet audience with the aim of forming positive emotions in it. The advantages and disadvantages of holding online events are also studied in this article. A model of organizing an online event is proposed, in which the main role is focused on attracting the target audience through various online marketing tools in order to create positive emotions in the target audience and increase brand recognition among consumers and the formation of consumer loyalty. During the research, the main negative points during online events, which should be avoided, were described: it is unacceptable to follow the performance regulations, to write a lot of information in the chat, to hold online events without pauses, to use nicknames instead of real names, not to exclude third-party notifications on devices.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76177970","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":"Ways for increasing the efficiency of technologies for the synthesis of microbial exopolysaccharides. Part 1. Establishing optimal conditions for biosynthesis","authors":"T. Pirog, A. Voronenko","doi":"10.24263/2225-2924-2023-29-1-3","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-3","url":null,"abstract":"Conducting experiments in which only one factor is varied is the easiest way to establish the optimal conditions of producer cultivation. Usually, in such studies, a consistent determination of the nature and concentration of the carbon and nitrogen source, pH, temperature, duration of cultivation, as well as the method of inoculum preparation is carried out. Such single-factor studies remain an effective tool for the initial determination of the most critical factors which cause the greatest impact on the biosynthesis process and require additional optimization. Further optimization of producer cultivation conditions using multivariate studies involves the use of various methods of mathematical planning of experiments, one of which is the Plackett-Burman design, which allows determining the level of influence on the process of a large number of variables while conducting a smaller number of experiments. For the combined analysis of factors which have the greatest influence on the process of exopolysaccharides biosynthesis, other more complex mathematical models are usually used, in particular, the Box-Wilson method, the central composite design, or the Box-Behnken design. A significant advantage of the Box-Behnken design is that it does not contain combinations for which all factors are at the highest or lowest levels at the same time. The analyzed literature data of recent years regarding ways to increase the efficiency of microbial exopolysaccharides technologies proved the need to use an integrated approach to solve this problem. So, at the first stage, it is necessary to establish the optimal composition of the nutrient medium. At the same time, the most modern approach is to conduct multifactorial studies using complex mathematical models, which take into account the interrelationship of various studied factors and make it pos sible to more accurately establish the optimal conditions of the cultivation process, which ensure increasing the concentration of microbial exopolysaccharides by 2—10 times compared to that before optimization.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75147261","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":"Influence of vegetable purees processed by different methods on the sensory and physicochemical indicators of milk ice-cream","authors":"V. Sapiga, G. Polischuk","doi":"10.24263/2225-2924-2023-29-1-16","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-16","url":null,"abstract":"The purpose of the research is the scientific substantiation of the effect of vegetables with an increased content of soluble pectin on the quality indicators of low-calorie milk ice cream technology. The object of the research is low-calorie milk ice cream technology. The technological and functional properties of pectin-containing purées from vegetables (carrots, beets, tomatoes, zucchini and broccoli) as part of ice cream with their varied content in the range from 10 to 35% were studied. Sensory indicators, mass fraction of soluble pectin, water activity, active acidity, overrun and resistance to melting were chosen as the quality criteria of the obtained ice cream samples with vegetables. A higher yield of soluble pectin was found in fermented vegetable purées compared to purées subjected to thermal-acid treatment. It was found that fermentation and thermal-acid treatment of purée reduce the water activity in vegetables due to the increased content of soluble pectin. It was proved that the solids of vegetables increase the resistance to melting of ice cream. Based on the set of quality indicators of ice cream samples with vegetables, it was determined that vegetable purées from carrots, beets and zucchini have the highest technological activity, broccoli purée is a bit lower, and tomato purée is the lowest. Based on the comparative analysis of the research results, recommendations were developed for the preparation of basic recipes of ice cream with vegetables in the ranges of their content for the enzymatic processing method: carrots — 20—25%, beets — 15—20%, zucchini — 20—30%, broccoli — 15—20% and tomatoes — 25—30%; for thermo-acid processing: carrots — 15—20%, beets — 10—15%, zucchini — 15—20%, broccoli — 10—15% and tomatoes —20—25%. The introduction of vegetable purees in a lower amount than the recommended values gives the ice cream samples unexpressed sensory indicators, while exceeding the norms leads to uncharacteristic taste, aroma and consistency of ice cream. Carrot, beetroot and zucchini purée of various pretreatment methods can be used as separate vegetable multifunctional fillers, and broccoli and tomato purée is recommended to be used in combination with other vegetables","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"66 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90621934","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":"Biotechnological features of receiving organic compounds for production of plasticizers","authors":"O. Skrotska, K. Tsvietkov, Y. Penchuk","doi":"10.24263/2225-2924-2023-29-1-4","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-4","url":null,"abstract":"Plasticizers are used in the production of various polymers. They give these materials flexibility, strength and elasticity. Different groups of compounds are used for obtaining plasticizers in particular acids, phenols and alcohols. They can be obtained both by chemical synthesis and by using microorganisms. Information in this article is focused on the microbial synthesis of various compounds that are the basis for the production of plasticizers. Organic acids such as oleic, linolenic, linoleic, adipic, etc. are used in the production of plasticizers. Among the producers of these acids are bacteria of the genera Bifidobacterium, Lactobacillus; yeast Rhodosporidium, Saccharomyces; fungi Thamnidium, Mucor; microalgae Botryococcus etc. The second group of compounds used in the production of plasticizers consists of phenols and their derivatives. Phenols can be obtained by cultivating recombinant strains of bacteria, in particular Escherichia coli. Metacresol is phenol derivative which is used for the production of plasticizers. It can be obtained using genetically modified cells of Saccharomyces cerevisiae and Aspergillus nidulans. The main raw materials for the production of plasticizers are alcohols — hexanol, glycerol, butanol, isobutanol. Hexanol is synthesized by both natural and recombinant bacteria and yeast. 2.5% of the total percentage of alcohol in production of plasticizers is hexanol. Glycerol is used less often in the production of plasticizers. The share of the use of this alcohol is 1.8%. The persentage of isobutanol in the production of plasticizers is 4.5% of the total amount of alcohols used for this purpose. This alcohol is obtained by cultivating recombinant bacteria Escherichia coli, Corynebacterium glutamicum, Zymomonas mobilis and yeast Saccharomyces cerevisiae. The largest percentage of the use of alcohols in the creation of plasticizers is butanol — 36%. Bacteria of the genus Clostridium are distinguished among the natural producers of butanol. Recombinant strains of bacteria capable for synthesizing butanol have also been constructed — Escherichia coli, Clostridium tyrobutyricum, Clostridium cellulovorans and the yeast Saccharomyces cerevisiae.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75963814","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":"Theoretical aspects of appropriateness gluten-free cupcakes enriched with cottage cheese for restaurants","authors":"A. Pohorelska, O. Pavliuchenko, O. Kuzmin, V. Polevik, I. Sylka","doi":"10.24263/2225-2924-2023-29-1-14","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-14","url":null,"abstract":"In this article, the experience of using gluten-free flour for special-purpose confectionery products for restaurants was analyzed. Fortified cupcakes have high customer appeal and a higher nutritional value. A mix of rice and almond flour as an alternative to wheat flour, and cottage cheese with a fat content of 5% as source of protein were selected. The nutrition value, energy content, and biological value of the chosen raw materials (rice flour, almond flour and cottage cheese) were determined. A recipe for low-fat (less than 2,3 times) cupcakes with high protein content (more than 1,7 times) was created. The possibility of replacing wheat flour with other types of flour, such as rice flour and almond flour, in the ratio 2:1 was confirmed. The possibility of replacing a portion of the butter with cottage cheese in a 1:2:3 ratio was established. In the process of analyzing organoleptic properties, profile-graphics compositions for various properties like color, smell, shape, taste, and texture were made. The result shows that the new cupcakes have high-quality properties; the main difference is 24% due to the fact that the products have different taste, structure, and amount of water when compared to the control sample. Indicators for new cupcakes, such as moisture content (increasing to 5%) were determined. New cupcakes have a reduced fat content (43%)compared to the control sample. As a result of the experiments, the recipe for new fortified cupcakes for restaurants with high customer properties, nutrition, biological value, and low energy value was researched and justified. The new fortified cupcakes have good nutrition value with a high level of essential amino acids, which proves that the balance of essential amino acids is about the physiologically necessary norm.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"191 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75616688","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":"In vitro gelatinization of potato starch with excessive water content. 1. Kinetics of the process in isothermal conditions","authors":"I. Sknar, V. Myrhorodska-Terentieva, S. Dolzhykov, M. Nikolenko","doi":"10.24263/2225-2924-2023-29-1-17","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-17","url":null,"abstract":"The wide use of starches in the food industry determines their comprehensive study over many years. One of the key problems that need to be solved for the improvement of food technologies in which starch is used is the definition of the basic laws of the kinetics of the gelatinization process of starches. The purpose of this work was to determine the kinetic parameters of the gelatinization process of native potato starch with excessive water content in the reaction mixture (the modulus is 10 g/l) and to select the appropriate kinetic model. It was found that the kinetics of the gelatinization process of native potato starch is described by the Kruger-Ziegler equation. It is shown that the dependence of the rate constant of the gelatinization process on the temperature in Arrhenius coordinates has the shape of a convex curve. It can be assumed that at a temperature below 70 °С the process proceeds in the kinetic region with the limiting stage of the chemical reaction at the interface of the phases and when the temperature increases then transition to the diffusion region occurs. It is assumed that the essence of the specified chemical reaction means the formation or destruction of hydrogen bonds during the interaction between water molecules and amylose. The values of the imaginary activation energy of the gelatinization process calculated from experimental data are 191.3 kJ/mol in the temperature range of 60—70 °С and 22.2 kJ/mol in the temperature range of 80—90 °С. The high values of the activation energy at a temperature below 70 °С can be explained by the energy spent on breaking hydrogen bonds between the OH groups of amylose macromolecules. It is proposed to intensify the process of gelatinization of starch by increasing the temperature and using a catalyst at temperatures below 70 °С. If the process is carried out in the area of high temperatures, then its intensification can be achieved by grinding starch granules and increasing the mixing speed of the starch suspension.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"84 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80827909","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 dietary fiber from rice bran and defatted sesame flour on fermented milk drink","authors":"X. Qin, M. Samilyk, Y. Luo","doi":"10.24263/2225-2924-2023-29-1-9","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-9","url":null,"abstract":"Both rice bran (RB) and defatted sesame flour (DSC) areby-products of agricultural processing, they are rich in dietary fiber. In modern society, dietary fiberis increasingly being paid attention to for its health benefits. This paperis aimed onstudying the properties of kefir added with RB and DSC, including content of dietary fiber, pH, titratable acidity, viscosity, amount of Lactococcus spp., Lactobacillus spp. and yeast. Three different kefirs were investigated(control sample, kefir with 0.1% RB, kefir with 2% DSC) and stored for 28 days at 4±1 °C. The content of dietary fiber in samples of kefir, pH, titratable acidity, viscosity, amount of Lactococcus spp., Lactobacillus spp. and yeast were determined at 1st, 7th, 14th and 28th days of storage. Results showed that the introduction of RB and DSC increased the content of dietary fiber in kefir samples by 300% and 680%, compared to control sample, improved the viscosity by 6 times and 25 times compared to control sample, and acidity — by 9% and 75%, stimulated growth of probiotics including Lactococcus spp. (content increased by 6% and 8% compared to control sample), Lactobacillus spp.(content increased by 16% and 4% compared to control sample) and yeast (content increased by 7% and 1% compared to control sample on the 7th day of storage). The increase of dietary fiber content and probiotics quantity could improve the health properties of kefir, the increase viscosity make kefir more popular with consumers (according to the data from a survey of consumers, they tend to prefer thicker kefir) and the increase of acidity would shorten fermentation time and reduce production cost. To reach better quality of kefir, RB and DSC should be pretreated: crushing, decolorization, deodorization. And adding largeramount lead to bad taste, so the urgent problem which needs to be resolved is to decrease the adverse effect of RB and DSC on properties of kefir.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79254470","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":"Protein substances of rice flour and its use in wheat bread technology","authors":"A. Shevchenko","doi":"10.24263/2225-2924-2023-29-1-13","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-13","url":null,"abstract":"The protein substances of the recipe components of bread determine not only its biological value, but also the structural characteristics of the dough for bakery products. In connection with the military aggression of the russian federation, the ecological, economic and food situation in the world has significantly worsened. This caused exacerbation of diseases, including those of the gastrointestinal tract, such as inflammatory bowel disease. According to the recommendations of nutritionists, , it is necessary to increase the content of complete protein with the maximum limitation of fiber in the diet of such patients. For this purpose, rice flour is a promising raw material with a low dietary fiber content. Rice flour contains less amount of total protein than wheat flour, but it is more complete. It was established that the limiting amino acid of wheat flour is lysine, the amino acid score of which is 0.44, in rice flour it is 6.92. The limiting amino acid of rice flour is tryptophan, the amino acid score of which is 1.61. This indicates that rice flour is complete in terms of amino acid composition, since the amino acid score of the limiting amino acid is more than 1. The difference in the protein composition of wheat and rice flour affects the structure of the dough. The content of raw gluten decreased when replacing part of the wheat flour with rice flour by 21.6-55.6% with an increase in the percentage of replacement. The elasticity, hydration capacity of gluten and its extensibility also decreased. The limiting amino acid in all bread samples is lysine, but in the control sample its amino acid score is 0.46, while with an increase in the percentage of replacement of wheat flour with rice flour, it increased to 0.82-2.10. In the sample with the replacement of 20% flour and more, the amino acid score for lysine exceeds 1, which means that the protein of these samples is complete. Considering the obtained results, it is worth replacing about 20% of wheat flour with rice flour.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84592495","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":"Current state and prospective development directions of the domestic market of oil and oil fat products: a qualitative aspect","authors":"V. Strashynskyi, O. Sheremet, L. Strashynska","doi":"10.24263/2225-2924-2023-29-1-7","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-7","url":null,"abstract":"The main results of the enterprises activities of the domestic oil and fat industry in 2020—2021 are shown in the articles. The profitability indicators of the production of oil crops of agricultural enterprises and farms of Ukraine by regions in 2020, the sown area under soybeans and sunflowers by regions of Ukraine for the 2021 harvest are studied, as well as the export of oilseeds in 2020/2021 compared to the 2019/2020 marketing year. It was emphasized that oilseed crops in Ukraine are traditionally the most profitable of all plant products, which is due to their high liquidity and demand from both exporters and the processing sector. export of vegetable oil and protein grist from Ukraine during the specified period was investigated, and the main reasons for changes were determined. The production of oil and fat products in Ukraine in 2020—2021 was analyzed, the the supply/demand balances of sunflower seeds and vegetable oil, the main trends in the functioning of the relevant market were determined and the priorities of future development were substantiated. The price policy of industry enterprises and the reasons for the increase in the price of oil were studied. The processsing capacities of the main types of oil crops, oil and deep processing products were evaluated, and the leaders of the respective markets were determined. It was emphasized that the further market development of oil and oil-fat products of Ukraine will take place in the direction of improving the quality of manufactured products in terms of their safety and expanding exports. This is due to the further application of international standards at the enterprises of the industry and their timely reaction to changes in the regulatory and legal framework. New changes in FSSC 22000 scheme (version 5.1) are highlighted.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83779423","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":"Influence of enzymatic treatment parameters on the press pumkin oil yeild and its properties","authors":"H. Vovk, T. Nosenko","doi":"10.24263/2225-2924-2023-29-1-10","DOIUrl":"https://doi.org/10.24263/2225-2924-2023-29-1-10","url":null,"abstract":"The influence of parameters of pumpkin seeds pretreatment with enzyme preparations of proteolytic and cellulolytic activity on the yield of press oil, its composition and quality parameters were studied in this work. The enzyme preparation PENICILOPEPSIN (Enzym Biotech, Ukraine) with proteolytic activity and CELLULAD (Enzym Biotech, Ukraine) with cellulolytic, hemicellulase and xylanase activity were used for pretreatment. Enzymatic treatment of seeds was carried out with a mixture of these preparations at a ratio of 7:3 for 2 h at a pH 5.2 and 48—54°C. The following parameters of enzymatic pretreatment were studied: the amount of the enzyme mixture, which varied from 0.3% to 2.4% of the weight of the seeds and the amount of moisture added together with the enzymes — from 15% to 50%. It was established that the rational parameters of the enzymatic treatment of pumpkin seeds are the mass of the enzyme mixture of 0.6% and the amount of moisture added with enzymes — 35% of the seed mass. Under such technological parameters, the yield of press pumpkin oil was 65.6%, which is almost 6% higher than in the control sample. The acid and anisidine value of the control oil sample and the oil extracted after the enzymatic treatment of the seeds did not differ significantly. However, the content of peroxide compounds in the oil extracted after enzymatic treatment of seeds was lower. The total antioxidant activity of the oil, determined by the reaction of the 2,2-diphenyl-1- picrylhydrazyl radicals quenching within 30 min, was higher in the oil samples after seed pretreatment at the maximum tested moisture (50%). The obtained results indicate that the enzymatic pretreatment of pumpkin seeds with proteolytic and cellulolytic enzyme preparations is a promising method of oil yield increasing.","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"205 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77478902","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}