Prof. Dr. agr. habil. Dr.-Ing. Dr. Iryna Smetanska

Erzeugung und Verarbeitung von Lebensmitteln pflanzlicher Herkunft

Adresse: A.012
Steingruberstraße 2
91746 Weidenbach
Fakultät: Fakultät Landwirtschaft, Lebensmittel und Ernährung

Lehrgebiete

Erzeugung und Verarbeitung von Lebensmitteln pflanzlicher Herkunft
Lehre
Angewandte Pflanzenproduktion

Nutzpflanzenkunde

Spezielle Anlagentechnik - Lebensmittel pflanzlicher Herkunft

Lebensmittelkunde

Qualitätsproduktion pflanzlicher Erzeugnisse

Qualitätsmanagement

Technologie der Lebensmittel pflanzlichen Ursprungs

Bioverfahrenstechnik für Lebensmittel pflanzlichen Ursprungs

Lebensmittelbiotechnologie
Ausgewählte Abschlussarbeiten
2018

Untersuchung des Polyphenolgehalts in Tafelschokoladen

Erarbeitung und Implementierung eines Prozesses für Neuprodukte - Prozessbeschreibung, Visualisierung und Verknüpfung in die Unternehmensstruktur

Bierfehler und deren Auswirkung auf die Sensorik des Bieres

Vergleich von Früchten verschiedener Herkunft und Anbau in Bezug auf sekundäre Pflanzenstoffe

Entwicklung einer Süßware auf Basis von Aprikosenkernen

Biochemische Analyse von Zuckerrübenvinasse

Röntgeninspektionssysteme - Begleitung von Testphasen für die Auswahl eines geeigneten Röntgeninspektionssystems

Die Erdbeere als einheimische Superfrucht - Bestimmung der Gesamtphenole, Anthocyane, Flavonoide und des Vitamin-C-Gehalts von Erdbeeren im Vergleich zu Superfoods

Milchsaure Fermentation von Obst - und Gemüsesäften

2017

Entwicklung und Erstellung von Spezifikationen für Rohstoffe auf der Grundlage von rechtlichen Vorgaben, internen und externen Anforderungen und Spezifikationen der Lieferanten

Bestimmung des Polyphenolgehalts und des Antioxidantiengehalts alter Apfelsorten

Produktentwicklung von fermentierten Lebensmitteln

2013

Implementierung eines Wirtschaftssystems zur Rezeptverwaltung in einer mittelständischen Bäckerei

Planung, Entwicklung und Perspektiven der Einführung eines SAP unterstützten Wartungs- und Instandhaltungsmodul

2012

Verbesserung der Farbstabilität in selbst hergestellten Erdbeerkonfitüren

Vorteile und mögliche Nachteile beim Backen mit Süßungsmittel aus Stevia. Ist Stevia ein echter Zucker-Konkurrent?

Fructoseintoleranz - Möglichkeiten zur Herstellung fructosearmer Produkte

Publikationen

Zeitschriftenbeiträge (peer-reviewed)
- First Leisa Kurnia, Dase Hunaefi, Nancy Dewi Yuliana, Philipp Fuhrmann, Prof. Dr. Iryna Smetanska, Shin Yasuda
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Characterization of physicochemical properties and sensory profile of red oncom in Dramaga District Bogor Regency (2023) Canrea Journal: Food Technology, Nutritions, and Culinary Journal 6 (2), S. 129-141. DOI: 10.20956/canrea.v6i2.1013
  
  The production methods of red oncom can vary between different producers, leading to differences in sensory characteristics and compounds. This study aimed to characterize the physicochemical and sensory profile of red oncom that are most preferred by consumers. In this study, five samples of red oncom from Dramaga Districts, Bogor Regency, were selected as raw materials for physicochemical and sensory analysis. The proximate content of the five red oncom samples showed high levels of moisture, ash, and fat, but protein content in samples 259, 786, 615, and 478 was low. In contrast, the carbohydrate content in sample 615 was higher than proximate of red oncom by the Ministry of Health Republic Indonesia in 2019. The physical characteristics of color in some samples did not significantly differ in terms of L*, a*, C*, and h*values, although all samples exhibited a significant difference in terms of b* value. The texture characteristics of the five samples showed no significant differences in terms of springiness and cohesiveness, but significant variations were observed in hardness, gumminess, and chewiness. The sensory profiling involved 30 consumer panelists and 18 attributes, with sample 259 emerging as the most preferred among consumers. The analysis of consumption patterns based on five aspects of the food model, considering age and gender categories, revealed significant differences in several aspects, mainly related to food preferences (stir-fried, tutug rice, sauce, and fried oncom), self-conditions (feeling of sadness), and environmental conditions (hot weather). However, a significant difference was observed in the ecological aspect, specifically cold temperatures, when considering the gender category.
  Mehr
- Firman Hadiansyah, Dase Hunaefi, Nancy Dewi Yuliana, Philipp Fuhrmann, Prof. Dr. Iryna Smetanska, Shin Yasuda
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis December Jurnal Teknologi dan Industri Pangan (2023) Jurnal Teknologi dan Industri Pangan 34 (2), S. 179-186. DOI: 10.6066/jtip.2023.34.2.179
  
  Silver needle is a common type of white tea in Indonesia. The silver needle is produced from unbloomed pekoe, is pointed, slightly hairy, and silver in color. Quantitative descriptive analysis is a sensory evaluation method that relies on trained panelists' abilities in the experiment. The purpose of this study is to create a sensory profile of white tea from Indonesia using the QDA method. Five tea samples registered to the Indonesian National Agency for Drug and Food Control (Brand Gamboeng, Ennie 1, and Cap Pucuk from the West Java, Teh Dandang from Central Java, and Brand Heizl from East Java) were evaluated by trained panelists with extensive experience who had passed selection and training processes. Water was used as the neutralizer and crackers as the carrier. Three grams of each sample were brewed at 98°C with 150 mL of water for 7 min. Each panelist described the attribute, determined the reference, and evaluated all samples on a 15-cm scale. The results of the focus group discussion has obtained 12 lexicon sensory attributes, namely: yellow-brown, burned aroma, floral aroma, dry aroma, woody aroma, green aroma, burned flavor, green flavor, fermented flavor, floral flavor, bitter taste, astringent aftertaste, and bitter aftertaste. The results also showed that the "Heizl" white tea had the following sensory characteristics: yellow-brown, burned aroma, burned flavor, fermented flavor, bitter taste, bitter aftertaste, and astringent aftertaste. Moreover, the "Dandang" white tea had the following attributes: dry aroma, floral aroma, woody aroma, green aroma, green flavor, and floral flavor.
  Mehr
- Oksana Sytar, Diaa Mamdouh Ahmed Mohammed, Prof. Dr. Iryna Smetanska
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Influence of stevia products on biochemical and organoleptic properties of tea, coffee and herbal drinks (2023) Journal of Microbioly, Biotechnology and Food Sciences. 2023 . DOI: 10.55251/jmbfs.6184
  
  Mehr
- Prof. Dr. Iryna Smetanska, Diaa Mamdouh Ahmed Mohammed, Nazim Gruda, Omar Ragab
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Distinguishing features of Lycium L. species (Family Solanaceae) distributed in Egypt based on their anatomical, metabolic, molecular, and ecological characteristics. (2023) Frontiers in Plant Science 2023 , S. 1-19. DOI: 10.3389/fpls.2023.1162695
  
  Mehr
- Sergij Borkovets, Fedir Pertsevjy, Natalia Murlykina, Prof. Dr. Iryna Smetanska, Prof. Asel Borankulova, Mariia Ianchyk, Svitlana Omelchenko, Olga Grinchenko, Natalia Grychenko, Aliona Dikhtyar, Oleh Kotliar, Tatiana Yarmosh
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Investigation of infrared spectra of agar-based gel systems for the production of jelly bars (2023) Journal of Chemistry and Technologies 31 (1), S. 92-103. DOI: 10.15421/jchemtech.v31i1.252647
  
  The purpose of this work was to determine the effect of glycerin TM BASF, sunflower honey and sesame powder TM "Korysne Boroshno" on the state of water in gel systems based on agar 1200 TM "Fujian Province" for the production of jelly bars. The research was carried out using infrared spectroscopy on a Perkin-Elmer Spectrum One FTIR Spectrometer. The study showed that gel formation in the "agar-water-glycerol" system leads to redistribution of OH groups, an increase in the number of associated hydroxyls, and water adsorption. This is confirmed by the appearance of a characteristic broad intense absorption band in the region of 37002600 cm–1 in the IR spectrum. The addition of honey to the gel system leads to a change in the intensity of the band of valence vibrations of the С–С bond in honey carbohydrates (at 1245 cm–1) and its shift towards higher frequencies compared to the "agar-water-glycerol" gel, which is confirmed by the presence of a band absorption in the region of 1200–700 cm–1. Spectroscopy data also showed that the addition of sesame powder during the preparation of an agar-based gel reduced the intensity of the OH valence vibrations of the water group (2151 cm–1), and also led to a shift of the intense broad band towards higher frequencies compared to gels without sesame (2139 cm–1).
  Mehr
- Volodymyr Voitsekhivskyi, Roman Riapov, Dmitro Kirichenko, Prof. Dr. Iryna Smetanska, Oksana Muliarchuk, Svitlana Horbatiuk, Valentina Konakh, Anastasiya Tokar, Galina Slobodyanik
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Nutritional and biological value and quality of multicomponent canned vegetable salads (2023) Colloquium-journal 169 (10), S. 29-32.
  
  The creation of high-quality processing products from vegetable raw materials is urgent. The production of functional, dietary, preventive and therapeutic products is currently promising. Using the potential of biologically active substances of common vegetables is a strategically important task of the processing industry. The proposed recipes for preparing canned vegetable salads received high organoleptic indicators. The use of different recipes made it possible to increase the content of ascorbic acid by 2 times. Due to its low sugar content, this product is recommended for consumption by people who monitor their calorie and sugar intake, in particular, those prone to or suffering from diabetes. Further research will be aimed at the introduction of various spicy aromatic plants into the recipe and their effect on the quality and biological value of the finished products.
  Mehr
- Volodymyr Voitsekhivskyi, Oleg Baranovskyi, Sofia Kurman, Natalia Khomiv, Prof. Dr. Iryna Smetanska, Oksana Muliarchuk, Svitlana Horbatiuk, Lyudmyla Balitska, Yana Ilchenko
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Formation of a complex of polyphenols in fruits common late varieties of apple grown in the conditions of Forest-steppe of Ukraine (2023) Colloquium-journal 168 (9), S. 13-16.
  
  The influence of weather growing conditions and varietal features on the formation of a complex of natural polyphenols of apple fruit is analyzed. It was revealed that the fruits of varieties had a greater concentration of polyphenols: Priscilla, Plamennoye, Ruby Duki, Sapphire, Mekintosh. It has been established that the dependence of the formation of polyphenols depending on some elements of weather conditions for some varieties. A more stable content of polyphenols over the years of research was found in varieties: Priscilla, Plamennoye, Mekfrey, lower in the varieties Liberty, Delicia, Renet Simirenko.
  Mehr
- Dase Hunaefi, Prof. Dr. Iryna Smetanska, Philipp Fuhrmann
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Consumer preference of food pairing tea: Sensory approach. (2022) Canrea Journal Food Technology Nutritions and Culinary Journal 5 (2), S. 219-231. DOI: 10.20956/canrea.v5i2.714
  
  Mehr
- Dase Hunaefi, Prof. Dr. Iryna Smetanska, Philipp Fuhrmann
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Ready-to-eat rice in retort pouch packaging as an alternative emergency food product. (2022) Jurnal Teknologi dan Industri Pangan 2022 (33 (2)), S. 129-136. DOI: 10.6066/jtip.2022.33.2.129
  
  Mehr
- Dr. rer. nat. Mohdali Adel Abdelrazek Abdelazim, Prof. Dr. Iryna Smetanska, Eberhard Groß
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in PotatoFried Chips (2022) Molecules 27 . DOI: 10.3390/molecules27217516
  
  Mehr
- Andryi Iluashenko, Oksana Muliarchuk, Prof. Dr. Iryna Smetanska, Marina Bilko, Volodymyr Voitsekhivskyi, Andryi Kusnetsov, Yurii Yarosh
  
  Berechtigungen: Open Access
  
  Berechtigungen: Peer Reviewed
  
  Suitability of introduced apple varieties for the production of juices and cider (2022) Modern Engineering and Innovative Technologies 2022 (22-01), S. 77-78. DOI: 10.30890/2567-5273.2022-22-01-034
  
  Mehr
Beiträge in Monografien, Sammelwerken, Schriftenreihen
- Natalia Hrynchenko, Prof. Dr. Iryna Smetanska, Olha Hrynchenko, Pavlo Pyvovarov, Fedir Pertsevoi
  
  Berechtigungen: Open Access
  
  Application of the principles of ionotropic gel formation in the technology of restructured products based on fish raw materials. (2023) Sustainable food chain and safety through science, knowledge and business. Publishing House “Baltija Publishing” , S. 40-67. DOI: 10.30525/978-9934-26-328-6-2
  
  Mehr
- Prof. Dr. Iryna Smetanska
  
  Berechtigungen: Peer Reviewed
  
  Study of physical, chemical and microbiological characteristics of dought during storage (2023) In: Inprovement of technology for doughts through application of gelatine and enzyme transglutaminase. Eds. Ladyka VI, Gurskij PV, Petrsevoj FV. 2023 , S. 125-130.
  
  Mehr
Wissenschaftliche Poster
- S. Scheuerer, Julia Helfert, C. Felsheim, Jürgen Niederstraßer, Prof. Dr. Iryna Smetanska
  
  Foreign body detection in incoming inspection of herbs and spices (2023) NUTRICON, Skopje, Macedonia, 7.-9. Juni 2023 .
  
  Mehr
- Dr Denys Kurinniy, Sergej Rushkovsky, Diaa Mamdouh Ahmed Mohammed, Prof. Dr. Iryna Smetanska
  
  Mechanisms of astaxanthin action on DNA methylation process in post-radiated lymphocytes (2023) ConRad 2023 – 27rd ConRad Nuclear Medical Defense Conference, Mai, Munich, Germany .
  
  Mehr
Zeitschriftenbeiträge
- Oksana Sytar, Prof. Dr. Iryna Smetanska
  
  Berechtigungen: Open Access
  
  Special Issue—“Bioactive Compounds from Natural Sources II” (2023) Molecules 28 (11). DOI: 10.3390/molecules28114450
  
  Mehr
Beiträge zu wissenschaftlicher Konferenz/Tagung
- Olga Grinchenko, Prof. Dr. Iryna Smetanska, Fedir Pertsevoi
  
  Berechtigungen: Peer Reviewed
  
  Food security and technological innovations as components of sustainable development of food chains (2023) Conference Sustainable food chain and safety through science, knowledge and business Charkiv, 23 Mai 2023, DBTU .
  
  Mehr
- Dr Denys Kurinniy, Prof. Dr. Iryna Smetanska
  
  Berechtigungen: Peer Reviewed
  
  The assessment of targeted and non-targeted genome damages in human somatic cells using the combination of cytogenetic and comet assay data (2023) ConRad 2023, “Global Conference on Radiation Topics - Preparedness, Response, Protection and Research” (25th Nuclear Medical Defence Conference), Munich, Germany .
  
  Mehr
Seminare und Workshops
- Beatrice Prof. Ade-Omowaye, Prof. Dr. Iryna Smetanska
  
  Potential industrial applications of Bambara groundnut (2023) Rwandan German FoodTec Webinar Advances in Food Technology, 17.04.2023 .
  
  Mehr
Bücher / Monografien
- Fedir PERTSEVYI, Volodymyr Ladyka, Prof. Dr. Iryna Smetanska
  
  Technology of thermostable and frozen fillings from dairy raw materials and sesame seeds concentrate. (2022) Dissa+ 2022 , S. 1-192.

Zeige weitere 451 Publikationen dieser Person

Forschungsprojekte

Laufzeit: 01.06.2023 – 31.12.2026

Schwerpunkt: Internationaler Austausch
Women Empowerment in Food and Agriculture Cooperatives through Enabling Market Access (WEFACE)
Übergeordnetes Ziel ist es, Frauen im Agrar- und Lebensmittelsektor zu stärken und nachhaltige und innovative Praktiken für eine bessere Lebensmittel- und Landwirtschaftsindustrie zu fördern. …
Mehr
- Projektleitung HSWT-Verbund: Prof. Dr. Özlem Özmutlu Karslioglu
Laufzeit: 20.10.2022 – 14.01.2024

Schwerpunkt: Energieeffizienz

Forschungsstatus: Abgeschlossen
Einsparkonzepte zur Treibhausgasneutralität in der Trocknungstechnik (Transformationskonzept)
Ein Transformationskonzept ist eine langfristige Strategie zum Erreichen der Treibhausgasneutralität und umfasst Datenerhebung, Erstellung d. Treibhausgasbilanz, Formulierung d. CO2-Minderungsziels, …
Mehr
- Projektleitung HSWT: Prof. Dr. Iryna Smetanska

Zeige weitere 4 Forschungsprojekte dieser Person

Zurück zur Übersicht

Prof. Dr. agr. habil. Dr.-Ing. Dr. Iryna Smetanska

Lehrgebiete

Lehre

Ausgewählte Abschlussarbeiten

2018

2017

2013

2012

Publikationen

Zeitschriftenbeiträge (peer-reviewed)

Characterization of physicochemical properties and sensory profile of red oncom in Dramaga District Bogor Regency (2023) Canrea Journal: Food Technology, Nutritions, and Culinary Journal 6 (2), S. 129-141. DOI: 10.20956/canrea.v6i2.1013

Sensory Profiling of Indonesian White Tea Using Quantitative Descriptive Analysis December Jurnal Teknologi dan Industri Pangan (2023) Jurnal Teknologi dan Industri Pangan 34 (2), S. 179-186. DOI: 10.6066/jtip.2023.34.2.179

Influence of stevia products on biochemical and organoleptic properties of tea, coffee and herbal drinks (2023) Journal of Microbioly, Biotechnology and Food Sciences. 2023 . DOI: 10.55251/jmbfs.6184

Distinguishing features of Lycium L. species (Family Solanaceae) distributed in Egypt based on their anatomical, metabolic, molecular, and ecological characteristics. (2023) Frontiers in Plant Science 2023 , S. 1-19. DOI: 10.3389/fpls.2023.1162695

Investigation of infrared spectra of agar-based gel systems for the production of jelly bars (2023) Journal of Chemistry and Technologies 31 (1), S. 92-103. DOI: 10.15421/jchemtech.v31i1.252647

Nutritional and biological value and quality of multicomponent canned vegetable salads (2023) Colloquium-journal 169 (10), S. 29-32.

Formation of a complex of polyphenols in fruits common late varieties of apple grown in the conditions of Forest-steppe of Ukraine (2023) Colloquium-journal 168 (9), S. 13-16.

Consumer preference of food pairing tea: Sensory approach. (2022) Canrea Journal Food Technology Nutritions and Culinary Journal 5 (2), S. 219-231. DOI: 10.20956/canrea.v5i2.714

Ready-to-eat rice in retort pouch packaging as an alternative emergency food product. (2022) Jurnal Teknologi dan Industri Pangan 2022 (33 (2)), S. 129-136. DOI: 10.6066/jtip.2022.33.2.129

Potential of Low Cost Agro-Industrial Wastes as a Natural Antioxidant on Carcinogenic Acrylamide Formation in PotatoFried Chips (2022) Molecules 27 . DOI: 10.3390/molecules27217516

Suitability of introduced apple varieties for the production of juices and cider (2022) Modern Engineering and Innovative Technologies 2022 (22-01), S. 77-78. DOI: 10.30890/2567-5273.2022-22-01-034

Beiträge in Monografien, Sammelwerken, Schriftenreihen

Application of the principles of ionotropic gel formation in the technology of restructured products based on fish raw materials. (2023) Sustainable food chain and safety through science, knowledge and business. Publishing House “Baltija Publishing” , S. 40-67. DOI: 10.30525/978-9934-26-328-6-2

Study of physical, chemical and microbiological characteristics of dought during storage (2023) In: Inprovement of technology for doughts through application of gelatine and enzyme transglutaminase. Eds. Ladyka VI, Gurskij PV, Petrsevoj FV. 2023 , S. 125-130.

Wissenschaftliche Poster

Foreign body detection in incoming inspection of herbs and spices (2023) NUTRICON, Skopje, Macedonia, 7.-9. Juni 2023 .

Mechanisms of astaxanthin action on DNA methylation process in post-radiated lymphocytes (2023) ConRad 2023 – 27rd ConRad Nuclear Medical Defense Conference, Mai, Munich, Germany .

Zeitschriftenbeiträge

Special Issue—“Bioactive Compounds from Natural Sources II” (2023) Molecules 28 (11). DOI: 10.3390/molecules28114450

Beiträge zu wissenschaftlicher Konferenz/Tagung

Food security and technological innovations as components of sustainable development of food chains (2023) Conference Sustainable food chain and safety through science, knowledge and business Charkiv, 23 Mai 2023, DBTU .

Seminare und Workshops

Potential industrial applications of Bambara groundnut (2023) Rwandan German FoodTec Webinar Advances in Food Technology, 17.04.2023 .

Bücher / Monografien

Technology of thermostable and frozen fillings from dairy raw materials and sesame seeds concentrate. (2022) Dissa+ 2022 , S. 1-192.

Forschungsprojekte

Women Empowerment in Food and Agriculture Cooperatives through Enabling Market Access (WEFACE)

Einsparkonzepte zur Treibhausgasneutralität in der Trocknungstechnik (Transformationskonzept)