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Kateryna Kasabova

Kharkiv State University of Food Technology and Trade

333, Klochkivska str.

Kharkiv, 61051

Ukraine

  • Kharkiv State University of Food Technology and Trade

SCHOLARLY PAPERS

8

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1,097

TOTAL CITATIONS

11

Scholarly Papers (8)

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1.

Manufacturing Approaches to Making Muffins of High Nutritional Value

Technology audit and production reserves, 6 (3 (56)), 47-51, 2020. doi: 10.15587/2706-5448.2020.221095
Number of pages: 5 Posted: 04 Mar 2021
Olga Samokhvalova, Zinoviya Kucheruk, Kateryna Kasabova, Svitlana Oliinyk and Nataliа Shmatchenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 385 (191,334)

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muffin technologies; beetroot fibers; wheat germ meal; optimization of formulation composition; quality indicators; nutritional value

2.

Improving Pastille Manufacturing Technology Using the Developed Multicomponent Fruit and Berry Paste

Eastern-European Journal of Enterprise Technologies 2021, 3 (11 (111)), 49–56. doi: https://doi.org/10.15587/1729-4061.2021.231730
Number of pages: 8 Posted: 25 Aug 2021
Kateryna Kasabova, Aleksey Zagorulko, Andreii Zahorulko, Nataliа Shmatchenko, Olga Simakova, Iuliia Goriainova, Olga Volodko and Denis Mironov
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Mykhailo Tugan-Baranovsky Donetsk National University of Economics and Trade, Donetsk National University of Economics and Trade named after Mykhailo Tuhan-Baranovsky, Poltava University of Economics and Trade and Poltava University of Economics and Trade
Downloads 361 (205,787)
Citation 2

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pastille, fruit and berry paste, structural-mechanical properties, physiologically functional ingredients, quality indicators

3.

Improvement of Zefir Production by Addition of the Developed Blended Fruit and Vegetable Pasteinto Its Recipe

Eastern-European Journal of Enterprise Technologies, 2(11 (104)), 39-45, 2020, doi: 10.15587/1729-4061.2020.185684
Number of pages: 7 Posted: 17 Dec 2020
Andreii Zahorulko, Aleksey Zagorulko, Kateryna Kasabova and Nataliа Shmatchenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 85 (771,553)
Citation 9

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fruit and vegetable paste; blending; structural and mechanical properties; physiologically functional ingredients; foamy mass; structure formation

4.

Development of a Method for Producing Fruit Berry Paste and Equipment for Its Implementation

Technology Audit and Production Reserves, 2 (3 (52)), 38–40, 2020, doi: http://doi.org/10.15587/2706-5448.2020.202291
Number of pages: 3 Posted: 10 Oct 2020
Kateryna Kasabova, Aleksey Zagorulko and Andreii Zahorulko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 67 (899,324)

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fruit paste; technological line; puree concentration; universal multi-functional device; rotary film device

5.

Effect of Microbial Polysaccharides on the Quality Indicators of Protein-Free and Gluten-Free Products during Storage

European Journal of Enterprise Technologies, 1/11 (109), 61–68, 2021. doi: 10.15587/1729-4061.2021.225003
Number of pages: 8 Posted: 15 Apr 2021
Olga Samokhvalova, Zinoviya Kucheruk, Kateryna Kasabova, Svitlana Oliinyk and Nataliа Shmatchenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 64 (924,743)

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protein-free bread, gluten-free muffins, microbial polysaccharides, processes of staling, starch retrogradation, quality indicators

6.

Determination of Quality Indicators of Marmalade With Addition of Multi-Component Fruit and Berry Paste During Storage

Technology Audit and Production Reserves, 6(3(62), 43–46, 2021. doi: https://doi.org/10.15587/2706-5448.2021.244008
Number of pages: 4 Posted: 26 Feb 2022
Olga Samokhvalova, Kateryna Kasabova and Nataliа Shmatchenko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 61 (961,006)

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technology of marmalade, multicomponent paste, quality characteristics, storage of marmalade, microbiological characteristics, nutritional value

7.

Determination of the Comprehensive Indicator of Pastille With the Use of Multicomponent Fruit-Berry Paste

Technology Audit and Production Reserves, 3(3(59), 46–49, 2021. doi:10.15587/2706-5448.2021.232352
Number of pages: 4 Posted: 24 Jul 2021
Kateryna Kasabova, Nataliа Shmatchenko, Aleksey Zagorulko and Andreii Zahorulko
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 48 (1,086,013)

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pastille technology, complex indicator, multicomponent paste, quality indicators, nutritional value

8.

Improvement of a Scraper Heat Exchanger for Pre-Heating Plant-Based Raw Materials Before Concentration

Eastern-European Journal of Enterprise Technologies, 3(11 (105)), 6-12, 2020, doi: 10.15587/1729-4061.2020.202501
Number of pages: 7 Posted: 31 Dec 2020
Kateryna Kasabova, Sergei Sabadash, Valentyna Mohutova, Vadym Volokh, Anatolii Poliakov, Tetiana Lazarieva, Olga Blahyi, Oleg Radchuk and Vladyslav Lavruk
Kharkiv State University of Food Technology and Trade, The Sumy National Agrarian University, affiliation not provided to SSRN, Luhansk National Agrarian University, Luhansk National Agrarian University, Ukrainian Engineering Pedagogics Academy, Ukrainian Engineering Pedagogic Academy, The Sumy National Agrarian University and Kharkiv State University of Food Technology and Trade
Downloads 26 (1,372,601)

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heating; scraper heat exchanger; cutting blade; heat removal; flexible film resistive electric heater of the radiating type