Svitlana Dudnyk

• Magister
• Research Assistant at Poltava University of Economics and Trade

The purpose of the article is to summarize approaches of corporate culture and define its role as a strategic competitive advantage of the hospitality industry. The solution of the tasks set in the article is carried out with the help of the following general and special research methods: analysis, synthesis, systematization and generalization. Acc...

In modern conditions, which have had a devastating effect on the activities of tourism enterprises, the main tasks remain their preservation and development. Tourism as an industry has a great contribution to the national economy, as it not only provides paid services to the population, but also increases the number of jobs in such industries as tr...

The object of research is the method of production of comfiture from fruit and vegetable raw materials. The production of comfiture using traditional technologies is characterized by the loss of physiologically functional ingredients of raw materials. Such losses can reach up to 60 % of the initial amount, depending on the temperature regime and th...

A method for the production of multicomponent fruit and vegetable paste has been developed. All components were selected considering the content of physiologically functional ingredients. The method is distinguished using the developed innovative equipment: a multifunctional apparatus for the implementation of preliminary heat treatment of raw mate...

Стаття присвячена проблемі підвищення харчової та біологічної цінності борошняних кондитерських виробів, а саме кексів. Введення нетрадиційної рослинної сировини забезпечує їх збагачення. Метою і завданням дослідження було вивчити вплив введення до рецептури кексів гарбузового насіння, дослідити фізико-хімічні показники та органолептичні властивост...

Das Problem der Verbesserung des Nährwerts der feinen Backwaren wird behandelt. Die Benutzung der Ölsamen als Rohstoff für die Feinbackwarentechnologie, das Potenzialität zur Verbesserung des Nährwerts daran hat, wird untersucht. Die besten Ergebnisse sind mit Kürbiskernmehl erlangt worden. Der hohe Fettanteil der Ölsamen verhindert die Mehlverarbe...