Bu öğeden alıntı yapmak, öğeye bağlanmak için bu tanımlayıcıyı kullanınız:
http://elartu.tntu.edu.ua/handle/lib/50159
Tüm üstveri kaydı
| Dublin Core Alanı | Değer | Dil |
|---|---|---|
| dc.contributor.author | Кулаківська, А. Є. | |
| dc.contributor.author | Конечна, Р. Т. | |
| dc.contributor.author | Kylakivska, A. | |
| dc.contributor.author | Konechna, R. | |
| dc.coverage.temporal | 25 – 26 вересня 2025 р. | |
| dc.date.accessioned | 2025-10-28T15:46:41Z | - |
| dc.date.available | 2025-10-28T15:46:41Z | - |
| dc.date.created | 2025-09-25 | |
| dc.date.issued | 2025-09-25 | |
| dc.identifier.citation | Кулаківська А. Є. Рослини родини Malvaceae як природні консерванти: запобігання псуванню харчових продуктів / А. Є. Кулаківська, Р. Т. Конечна // Матеріали Ⅷ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“ присвяченої 30-річчю заснування кафедри харчової біотехнології і хімії ТНТУ імені Івана Пулюя, 25 – 26 вересня 2025 р. — Т. : ФОП Паляниця В. А., 2025. — С. 64–66. — (Харчова хімія, біохімія, біотехнологія та функціональні харчові продукти). | |
| dc.identifier.isbn | 978-617-8751-03-6 | |
| dc.identifier.uri | http://elartu.tntu.edu.ua/handle/lib/50159 | - |
| dc.format.extent | 64-66 | |
| dc.language.iso | uk | |
| dc.publisher | ФОП Паляниця В. А. | |
| dc.relation.ispartof | Матеріали Ⅷ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“ присвяченої 30-річчю заснування кафедри харчової біотехнології і хімії ТНТУ імені Івана Пулюя, 2025 | |
| dc.relation.ispartof | Materials of the 8th International Scientific and Technical Conference “The State and Prospects of Food Science and Industry” dedicated to the 30th anniversary of the founding of the Department of Food Biotechnology and Chemistry at Ivan Pulʼuj Ternopil National Technical University, 2025 | |
| dc.relation.uri | https://doi.org/10.3390/foods11233831 | |
| dc.relation.uri | https://doi.org/10.3390/foods9081080 | |
| dc.relation.uri | https://doi.org/10.1016/j.foodcont.2019.106969 | |
| dc.relation.uri | https://doi.org/10.24018/ejbio.2021.2.4.253 | |
| dc.relation.uri | https://doi.org/10.17660/actahortic.2025.1422.46 | |
| dc.relation.uri | https://doi.org/10.9734/ajahr/2020/v7i330098 | |
| dc.relation.uri | https://doi.org/10.1080/19476337.2024.2341794 | |
| dc.relation.uri | https://doi.org/10.1016/j.focha.2023.100520 | |
| dc.relation.uri | https://doi.org/10.1016/j.lwt.2020.109647 | |
| dc.relation.uri | https://doi.org/10.1016/j.afres.2024.100503 | |
| dc.title | Рослини родини Malvaceae як природні консерванти: запобігання псуванню харчових продуктів | |
| dc.title.alternative | Plant of the Malvaceae family as natural preservative: preventing food spoilage | |
| dc.type | Conference Abstract | |
| dc.rights.holder | © Тернопільський національний технічний університет імені Івана Пулюя, 2025 | |
| dc.rights.holder | © ФОП Паляниця В. А., 2025 | |
| dc.coverage.placename | Тернопіль | |
| dc.coverage.placename | Ternopil | |
| dc.format.pages | 3 | |
| dc.subject.udc | 582.685 | |
| dc.subject.udc | 664.8.035 | |
| dc.relation.references | 1. Alexieva, I. et al. Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf. Foods. 2023. № 11(23). https://doi.org/10.3390/foods11233831 | |
| dc.relation.references | 2. Márquez-Rodríguez, A. S. et al. In Vitro Antibacterial Activity of Hibiscus sabdariffa L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat. Foods. 2020. № 9(8). https://doi.org/10.3390/foods9081080 | |
| dc.relation.references | 3. Mukhtar, Z. G. Preservative Potential of Hibiscus sabdariffa Extracts: Antioxidant and Antimicrobial Evaluation. In book Advances in Scientific Research. 2025. P. 132-143. | |
| dc.relation.references | 4. Yousif, A. Y., Makki G. A. The effect of adding different concentrations of hibiscus sabdariffa on prolong the cooling preservation period of chicken kofta. EurAsian Journal of BioSciences. 2020. № 14. | |
| dc.relation.references | 5. Arulrajah, B. et al. Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives. Food Control. 2019. № 110. https://doi.org/10.1016/j.foodcont.2019.106969 | |
| dc.relation.references | 6. Yusuf, C. S. et al. Isolation and Control of Fungal Pathogens Associated with Spoiled Carica papaya (L.) Fruit in Mubi Main Market using Aqueous Leaf Extract of Sida acuta. (L.). European Journal of Biology and Biotechnology. 2021. № 2(4). https://doi.org/10.24018/ejbio.2021.2.4.253 | |
| dc.relation.references | 7. Enenche, D. Effect of sida acuta ethanolic leaf extract on the oxidative stability of groundnut oils. The Pharmaceutical and Chemical Journal. 2019. № 6(1). | |
| dc.relation.references | 8. Kumah, P., Ampofo, S. (2025). In vitro control of storage spoilage fungi in export- grade white yam (Dioscorea rotundata Poir.) using cocoa (Theobroma cacao L.) leaf extracts. Acta Horticulturae. 2025. № 1422. https://doi.org/10.17660/actahortic.2025.1422.46 | |
| dc.relation.references | 9. Kumah, P. et al. (2020). Anti-microbial Effect of Cocoa Leaf Extracts on Botryodiplodia theobromae; Leading Causative Organism of Crown Rot Disease of Banana (Musa acuminata). Asian Journal of Agricultural and Horticultural Research. 2020. https://doi.org/10.9734/ajahr/2020/v7i330098 | |
| dc.relation.references | 10. Hamami, M. A. H. et al. (2024). Utilization of Grewia tenax fruit dried-ground as a preservative and antioxidant in beef burgers. CyTA - Journal of Food. 2024. № 22(1). https://doi.org/10.1080/19476337.2024.2341794 | |
| dc.relation.references | 11. Sharma, S. et al. (2023). Grewia asiatica fruit extract-based kalari cheese for enhanced storage stability and functional value. Food Chemistry Advances. 2023. № 3. https://doi.org/10.1016/j.focha.2023.100520 | |
| dc.relation.references | 12. Cao, T. L., Song, K. B. (2020). Development of bioactive Bombacaceae gum films containing cinnamon leaf essential oil and their application in packaging of fresh salmon fillets. LWT. 2020. № 131. https://doi.org/10.1016/j.lwt.2020.109647 | |
| dc.relation.references | 13. Jariyapamornkoon, N. et al. Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria. Applied Food Research. 2024. № 4(2). https://doi.org/10.1016/j.afres.2024.100503 | |
| dc.relation.references | 14. Faisal, M. et al. Durian rind-based liquid smoke as a natural preservative for chicken meatballs: effect of pyrolysis temperature and liquid smoke concentration. JAETS. 2024. № 5(2) | |
| dc.relation.referencesen | 1. Alexieva, I. et al. Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf. Foods. 2023. No 11(23). https://doi.org/10.3390/foods11233831 | |
| dc.relation.referencesen | 2. Márquez-Rodríguez, A. S. et al. In Vitro Antibacterial Activity of Hibiscus sabdariffa L. Phenolic Extract and Its In Situ Application on Shelf-Life of Beef Meat. Foods. 2020. No 9(8). https://doi.org/10.3390/foods9081080 | |
| dc.relation.referencesen | 3. Mukhtar, Z. G. Preservative Potential of Hibiscus sabdariffa Extracts: Antioxidant and Antimicrobial Evaluation. In book Advances in Scientific Research. 2025. P. 132-143. | |
| dc.relation.referencesen | 4. Yousif, A. Y., Makki G. A. The effect of adding different concentrations of hibiscus sabdariffa on prolong the cooling preservation period of chicken kofta. EurAsian Journal of BioSciences. 2020. No 14. | |
| dc.relation.referencesen | 5. Arulrajah, B. et al. Lacto-fermented Kenaf (Hibiscus cannabinus L.) seed protein as a source of bioactive peptides and their applications as natural preservatives. Food Control. 2019. No 110. https://doi.org/10.1016/j.foodcont.2019.106969 | |
| dc.relation.referencesen | 6. Yusuf, C. S. et al. Isolation and Control of Fungal Pathogens Associated with Spoiled Carica papaya (L.) Fruit in Mubi Main Market using Aqueous Leaf Extract of Sida acuta. (L.). European Journal of Biology and Biotechnology. 2021. No 2(4). https://doi.org/10.24018/ejbio.2021.2.4.253 | |
| dc.relation.referencesen | 7. Enenche, D. Effect of sida acuta ethanolic leaf extract on the oxidative stability of groundnut oils. The Pharmaceutical and Chemical Journal. 2019. No 6(1). | |
| dc.relation.referencesen | 8. Kumah, P., Ampofo, S. (2025). In vitro control of storage spoilage fungi in export- grade white yam (Dioscorea rotundata Poir.) using cocoa (Theobroma cacao L.) leaf extracts. Acta Horticulturae. 2025. No 1422. https://doi.org/10.17660/actahortic.2025.1422.46 | |
| dc.relation.referencesen | 9. Kumah, P. et al. (2020). Anti-microbial Effect of Cocoa Leaf Extracts on Botryodiplodia theobromae; Leading Causative Organism of Crown Rot Disease of Banana (Musa acuminata). Asian Journal of Agricultural and Horticultural Research. 2020. https://doi.org/10.9734/ajahr/2020/v7i330098 | |
| dc.relation.referencesen | 10. Hamami, M. A. H. et al. (2024). Utilization of Grewia tenax fruit dried-ground as a preservative and antioxidant in beef burgers. CyTA - Journal of Food. 2024. No 22(1). https://doi.org/10.1080/19476337.2024.2341794 | |
| dc.relation.referencesen | 11. Sharma, S. et al. (2023). Grewia asiatica fruit extract-based kalari cheese for enhanced storage stability and functional value. Food Chemistry Advances. 2023. No 3. https://doi.org/10.1016/j.focha.2023.100520 | |
| dc.relation.referencesen | 12. Cao, T. L., Song, K. B. (2020). Development of bioactive Bombacaceae gum films containing cinnamon leaf essential oil and their application in packaging of fresh salmon fillets. LWT. 2020. No 131. https://doi.org/10.1016/j.lwt.2020.109647 | |
| dc.relation.referencesen | 13. Jariyapamornkoon, N. et al. Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria. Applied Food Research. 2024. No 4(2). https://doi.org/10.1016/j.afres.2024.100503 | |
| dc.relation.referencesen | 14. Faisal, M. et al. Durian rind-based liquid smoke as a natural preservative for chicken meatballs: effect of pyrolysis temperature and liquid smoke concentration. JAETS. 2024. No 5(2) | |
| dc.contributor.affiliation | Національний університет «Львівська політехніка», Україна | |
| dc.citation.journalTitle | Матеріали Ⅷ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“ присвяченої 30-річчю заснування кафедри харчової біотехнології і хімії ТНТУ імені Івана Пулюя | |
| dc.citation.spage | 64 | |
| dc.citation.epage | 66 | |
| dc.citation.conference | Ⅷ Міжнародна науково-технічна конференція „Стан і перспективи харчової науки та промисловості“ присвячена 30-річчю заснування кафедри харчової біотехнології і хімії ТНТУ імені Івана Пулюя | |
| dc.identifier.citation2015 | Кулаківська А. Є., Конечна Р. Т. Рослини родини Malvaceae як природні консерванти: запобігання псуванню харчових продуктів // Матеріали Ⅷ Міжнародної науково-технічної конференції „Стан і перспективи харчової науки та промисловості“ присвяченої 30-річчю заснування кафедри харчової біотехнології і хімії ТНТУ імені Івана Пулюя, Тернопіль, 25 – 26 вересня 2025 р. 2025. С. 64–66. | |
| dc.identifier.citationenAPA | Kylakivska, A., & Konechna, R. (2025). Roslyny rodyny Malvaceae yak pryrodni konservanty: zapobihannia psuvanniu kharchovykh produktiv [Plant of the Malvaceae family as natural preservative: preventing food spoilage]. Materials of the 8th International Scientific and Technical Conference “The State and Prospects of Food Science and Industry” dedicated to the 30th anniversary of the founding of the Department of Food Biotechnology and Chemistry at Ivan Pulʼuj Ternopil National Technical University, 25 – 26 veresnia 2025 y., Ternopil, 64-66. [in Ukrainian]. | |
| dc.identifier.citationenCHICAGO | Kylakivska A., Konechna R. (2025) Roslyny rodyny Malvaceae yak pryrodni konservanty: zapobihannia psuvanniu kharchovykh produktiv [Plant of the Malvaceae family as natural preservative: preventing food spoilage]. Materials of the 8th International Scientific and Technical Conference “The State and Prospects of Food Science and Industry” dedicated to the 30th anniversary of the founding of the Department of Food Biotechnology and Chemistry at Ivan Pulʼuj Ternopil National Technical University (Tern., 25 – 26 veresnia 2025 y.), pp. 64-66 [in Ukrainian]. | |
| Koleksiyonlarda Görünür: | Ⅷ Міжнародна науково-технічна конференція „Стан і перспективи харчової науки та промисловості“ присвячена 30-річчю заснування кафедри харчової біотехнології і хімії ТНТУ імені Івана Пулюя (2025) | |
Bu öğenin dosyaları:
| Dosya | Açıklama | Boyut | Biçim | |
|---|---|---|---|---|
| ICFSI_2025_Kylakivska_A-Plant_of_the_Malvaceae_64-66.pdf | 835,43 kB | Adobe PDF | Göster/Aç | |
| ICFSI_2025_Kylakivska_A-Plant_of_the_Malvaceae_64-66__COVER.png | 491,2 kB | image/png | Göster/Aç |
DSpace'deki bütün öğeler, aksi belirtilmedikçe, tüm hakları saklı tutulmak şartıyla telif hakkı ile korunmaktadır.