Обґрунтування спектра застосування ензимів у харчових технологіях

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dc.citation.epage135
dc.citation.issue2
dc.citation.journalTitleChemistry, Technology and Application of Substances
dc.citation.spage118
dc.contributor.affiliationНаціональний університет “Львівська політехніка”
dc.contributor.affiliationLviv Polytechnic National University
dc.contributor.authorВіхрова, А. О.
dc.contributor.authorЮзьків, С. Л.
dc.contributor.authorБучкевич, І. Р.
dc.contributor.authorКурка, М. С.
dc.contributor.authorЛубенець, В. І.
dc.contributor.authorVikhrova, A. O.
dc.contributor.authorYuzkiv, S. L.
dc.contributor.authorBuchkevych, I. R.
dc.contributor.authorKurka, M. S.
dc.contributor.authorLubenets, V.
dc.coverage.placenameLviv
dc.coverage.placenameLviv
dc.date.accessioned2025-03-05T07:39:09Z
dc.date.created2005-03-01
dc.date.issued2005-03-01
dc.description.abstractАналіз літературних джерел щодо використання ензимів, ферментних препаратів та іммобілізованих ензимів дав змогу визначити, які саме ензими використовують у певних галузях харчової промисловості. Встановлено, що умовою використання ензимів у харчовій індустрії є доступність, невисока вартість та інертність щодо цільового продукту. Наведено приклади широкого використання ензимів, ферментних препаратів та іммобілізованих ензимів у технологічних процесах харчової промисловості, що сприяють покращенню якості харчових продуктів та удосконаленню умов їх зберігання.
dc.description.abstractThe analysis of literature sources on the use of enzymes, enzyme preparations and immobilized enzymes, allowed to determine which enzymes are used in certain sectors of the food industry. It is established that the condition for the use of enzymes in the food industry is the availability, low cost and inertia relative to the target product. Examples of the wide use of enzymes, enzyme preparations and immobilized enzymes in the technological processes of the food industry are given, which contribute to improving the quality of food products and improving their storage conditions.
dc.format.extent118-135
dc.format.pages18
dc.identifier.citationОбґрунтування спектра застосування ензимів у харчових технологіях / А. О. Віхрова, С. Л. Юзьків, І. Р. Бучкевич, М. С. Курка, В. І. Лубенець // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2022. — Том 5. — № 2. — С. 118–135.
dc.identifier.citationenUse of enzymes and enzyme preparations in food technologies / A. O. Vikhrova, S. L. Yuzkiv, I. R. Buchkevych, M. S. Kurka, V. Lubenets // Chemistry, Technology and Application of Substances. — Lviv : Lviv Politechnic Publishing House, 2022. — Vol 5. — No 2. — P. 118–135.
dc.identifier.doidoi.org/10.23939/ctas2022.02.118
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/63643
dc.language.isouk
dc.publisherLviv Politechnic Publishing House
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry, Technology and Application of Substances, 2 (5), 2022
dc.relation.ispartofChemistry, Technology and Application of Substances, 2 (5), 2022
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dc.relation.referencesen1. Chaudhary, S., & Sagar, S. (2015). The use of enzymes in food processing: A Review. South Asian Journal of Food Technology and Environment, 01(3 and 4), 190-210. https://doi.org/10.46370/sajfte.2015.v01i03and04.01
dc.relation.referencesen2. Paul Ross, R., Morgan, S., & Hill, C. (2002). Preservation and fermentation: Past, present and future. International Journal of Food Microbiology, 79(1-2), 3- 16. https://doi.org/10.1016/S0168-1605(02)00174-5
dc.relation.referencesen3. Taveira, I. C., Nogueira, K. M., Oliveira, D. L., & Silva, R. do. (2021). Fermentation: Humanity's oldest biotechnological tool. Frontiers for Young Minds, 9. https://doi.org/10.3389/frym.2021.568656
dc.relation.referencesen4. Patel, A. K., Singhania, R. R., & Pandey, A. (2017). Production, purification, and application of microbial enzymes. Biotechnology of Microbial Enzymes, 13-41. https://doi.org/10.1016/B978-0-12-803725-6.00002-9
dc.relation.referencesen5. Khan, U., & Selamoglu, Z. (2020). Use of Enzymes in Dairy Industry: A Review of Current Progress. Archives of Razi Institute, 75(1), 131-136. https://doi.org/10.22092/ari.2019.126286.1341.
dc.relation.referencesen6. Whitehurst, R., & Oort, M. (2009). Enzymes in food technology. Wiley-Blackwell. https://doi.org/10.1002/9781444309935
dc.relation.referencesen7. L. D. Varbanets, K. V. Avdiiuk, N. V. Borzo- va. (2008). Mikrobni α-amilazy: vydilennia, vlastyvosti, praktychne zastosuvannia. Biotekhnolohiia, 2, 39-51. http://dspace.nbuv.gov.ua/bitstream/handle/123456789/3911/2008_2_39-51.pdf?sequence=1
dc.relation.referencesen8. De Souza, T. S. P., & Kawaguti, H. Y. (2021). Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry. Food and Bioprocess Technology, 14(8), 1446-1477. https://doi.org/10.1007/s11947-021-02678-z
dc.relation.referencesen9. Home: Food and agriculture organization of the united nations. FAOHome (n.d.). Retrieved June 2, 2022, from https://www.fao.org/home/en.
dc.relation.referencesen10. Dekhtiarenko N. V. (2013). Vyrobnytstvo fermentnykh preparativ v Ukraini. Naukovi visti Natsionalnoho tekhnichnoho universytetu Ukrainy "Kyivskyi politekhnichnyi instytut", 3, 48-58. http://nbuv.gov.ua/UJRN/NVKPI_2013_3_10.
dc.relation.referencesen11. Sait zavodu preparativ mikrobiolohichnoho syn- tezu Enzym https://enzim.ua/index.php?page=main&lng=uk#harchoprom.
dc.relation.referencesen12. Zubar N. M. (2020). Teoretychni osnovy kharchovykh vyrobnytstv. Kyiv: Kondor.
dc.relation.referencesen13. Agroukrtrade.com. (2014, May 5). Produktsiia. Biotekhnolohichna produktsiia v Ukraini. Retrieved June 2, 2022, from https://agroukrtrade.com/produktsiya/
dc.relation.referencesen14. Basso, A., & Serban, S. (2019). Industrial applications of immobilized enzymes-a review. Molecular Catalysis, 479, 110607. https://doi.org/10.1016/j.mcat.2019.110607
dc.relation.referencesen15. Hrehirchak, N. M. (2011). Immobilizovani fer- menty i klityny v biotekhnolohii [konspekt lektsii dlia stud. spets. 8.05140101 "Promyslova biotekhnolohiia" den. ta zaoch. form navch.], Retrievedfrom http://dspace.nuft.edu.ua/jspui/handle/123456789/2306, NUKhT, Ukraina.
dc.relation.referencesen16. Skinner, S. J., Geaney, M. S., Lin, H., Muzina, M., Anal, A. K., Elliott, R. B., & Tan, P. L. (2009). Encapsulated living choroid plexus cells: Potential long- term treatments for central nervous system disease and trauma. Journal of Neural Engineering, 6(6), 065001. https://doi.org/10.1088/1741-2560/6/6/065001
dc.relation.referencesen17. Asia Pacific Business Press. (2005). Enzymes bio-technology Handbook.
dc.relation.referencesen18. Kilara, A., Shahani, K. M., & Shukla, T. P. (1979). The use of immobilized enzymes in the foodindustry: A Review. C R C Critical Reviews in Food Science and Nutrition, 12(2), 161-198. https://doi.org/10.1080/10408397909527276
dc.relation.referencesen19. Center for Food Safety and Applied Nutrition. (n.d.). Guidance on data for petitions and Gras notices for enzyme preparation. U. S. Food and Drug Administration. Retrieved June 2, 2022, from https://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-recommendations-submission-chemical-and-technological-data-food-additive-petitions.
dc.relation.referencesen20. Food Chemicals Codex (FCC). Food Chemicals Codex (FCC)/FCC/Online. (n.d.). Retrieved June 2, 2022, from https://www.foodchemicalscodex.org/
dc.relation.urihttps://doi.org/10.46370/sajfte.2015.v01i03and04.01
dc.relation.urihttps://doi.org/10.1016/S0168-1605(02)00174-5
dc.relation.urihttps://doi.org/10.3389/frym.2021.568656
dc.relation.urihttps://doi.org/10.1016/B978-0-12-803725-6.00002-9
dc.relation.urihttps://doi.org/10.22092/ari.2019.126286.1341
dc.relation.urihttps://doi.org/10.1002/9781444309935
dc.relation.urihttp://dspace.nbuv.gov.ua/bitstream/handle/123456789/3911/2008_2_39-51.pdf?sequence=1
dc.relation.urihttps://doi.org/10.1007/s11947-021-02678-z
dc.relation.urihttps://www.fao.org/home/en
dc.relation.urihttp://nbuv.gov.ua/UJRN/NVKPI_2013_3_10
dc.relation.urihttps://enzim.ua/index.php?page=main&lng=uk#harchoprom
dc.relation.urihttps://agroukrtrade.com/produktsiya/
dc.relation.urihttps://doi.org/10.1016/j.mcat.2019.110607
dc.relation.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/2306
dc.relation.urihttps://doi.org/10.1088/1741-2560/6/6/065001
dc.relation.urihttps://doi.org/10.1080/10408397909527276
dc.relation.urihttps://www.fda.gov/regulatory-information/search-fda-guidance-documents/guidance-industry-recommendations-submission-chemical-and-technological-data-food-additive-petitions
dc.relation.urihttps://www.foodchemicalscodex.org/
dc.rights.holder© Національний університет “Львівська політехніка”, 2022
dc.subjectензим
dc.subjectферментні препарати
dc.subjectіммобілізовані ензими
dc.subjectферментація
dc.subjectбіокаталізатор
dc.subjectпродуцент
dc.subjectсировина
dc.subjectгідроліз
dc.subjectenzyme
dc.subjectenzymes preparation
dc.subjectimmobilised enzymes
dc.subjectfermentation
dc.subjectbiocatalyst
dc.subjectproducer
dc.subjectraw material
dc.subjecthydrolysis
dc.titleОбґрунтування спектра застосування ензимів у харчових технологіях
dc.title.alternativeUse of enzymes and enzyme preparations in food technologies
dc.typeArticle

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Chemistry, Technology and Application of Substances. – 2022. – Vol. 5, No. 2