Promising and scientificly based use of Algae as a food additive

Chvaliuk, H. V.; Korniienko, A. Y.; Hrubinko, V. V.

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Dublin Core Alanı	Değer	Dil
dc.contributor.author	Chvaliuk, H. V.
dc.contributor.author	Korniienko, A. Y.
dc.contributor.author	Hrubinko, V. V.
dc.coverage.temporal	25 – 26 вересня 2025 р.
dc.date.accessioned	2025-10-28T15:46:42Z	-
dc.date.available	2025-10-28T15:46:42Z	-
dc.date.created	2025-09-25
dc.date.issued	2025-09-25
dc.identifier.citation	Chvaliuk H. V. Promising and scientificly based use of Algae as a food additive / H. V. Chvaliuk, A. Y. Korniienko, V. V. Hrubinko // 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 вересня 2025 р. — Tern. : ФОП Паляниця В. А., 2025. — P. 82–83. — (Food chemistry, biochemistry, biotechnology, and functional foods).
dc.identifier.isbn	978-617-8751-03-6
dc.identifier.uri	http://elartu.tntu.edu.ua/handle/lib/50172	-
dc.format.extent	82-83
dc.language.iso	en
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/10.1186/s43014-022-00103-2
dc.relation.uri	https://doi.org/10.1007/s11947-025-03758-0
dc.relation.uri	https://doi.org/10.1111/ijfs.16910
dc.title	Promising and scientificly based use of Algae as a food additive
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	2
dc.subject.udc	582.26/27
dc.subject.udc	[663.051
dc.subject.udc	579.67]
dc.relation.referencesen	1. Havryliuk, O. V. Prospects for the Use of Algae as a Source of Biologically Active Substances. Bulletin of Agricultural Science, 2020, No. 3, pp. 45–49. (date of access: 03.09.2025).
dc.relation.referencesen	2. Kovalchuk, I. M. Nutritional Value of Algae and Their Application in Food Product Technology. Food Industry, 2019, No. 2, pp. 32–37. (date of access: 03.09.2025).
dc.relation.referencesen	3. Melnyk, T. S. Bioactive Components of Algae and Their Effect on the Human Body. Scientific Works of ONAFT, 2021, No. 1, pp. 58–63. (date of access: 03.09.2025).
dc.relation.referencesen	4. Sydorenko, L. V. Technological Aspects of Using Algae in Food Products. Food Industry, 2022, No. 4, pp. 21–25. (Accessed: 03.09.2025).
dc.relation.referencesen	5. Global seaweed farming and processing in the past 20 years / L. Zhang et al. Food production, processing and nutrition. 2022. Vol. 4, no. 1. URL: https://doi.org/10.1186/s43014-022-00103-2 (date of access: 03.09.2025).
dc.relation.referencesen	6. Recent advances in edible seaweeds: ingredients of functional food products, potential applications, and food safety challenges / M. Q. Ali et al. Food and bioprocess technology. 2025. URL: https://doi.org/10.1007/s11947-025-03758-0 (date of access: 03.09.2025).
dc.relation.referencesen	7. Seaweed as a sustainable future food source / Z. Chen et al. International journal of food science & technology. 2024. URL: https://doi.org/10.1111/ijfs.16910 (date of access: 03.09.2025).
dc.contributor.affiliation	Ternopil Volodymyr Hnatiuk National Pedagogical University, Ukraine
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	82
dc.citation.epage	83
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	Chvaliuk H. V., Hrubinko V. V. Promising and scientificly based use of Algae as a food additive // 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, Ternopil, 25 – 26 вересня 2025 р. 2025. P. 82–83.
dc.identifier.citationenAPA	Chvaliuk, H. V., Korniienko, A. Y., & Hrubinko, V. V. (2025). Promising and scientificly based use of Algae as a food additive. 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, 82-83..
dc.identifier.citationenCHICAGO	Chvaliuk H. V., Korniienko A. Y., Hrubinko V. V. (2025) Promising and scientificly based use of Algae as a food additive. 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. 82-83.
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)

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