Effects of Button Mushroom Agaricus bisporus (Agaricomycetes) and Soybean Oil on Storage Characteristics of Chicken Sausage
Authors: Haijuan Nan, Tetiana Stepanova; Bo Li, 2023, 73-83 pages
Role: Author
Tetiana Stepanova
Ph.D.
Description of the field of scientific research:
Tetiana Stepanova’s research focuses on ionotropic gelation involving low-esterified amidated pectin and bioorganic calcium ions, the use of eggshell powder as a source of organic calcium, and the application of bioactive compounds derived from cultivated mushrooms in meat products.
List of duties:
Tetiana Stepanova is an Associate Professor at the Department of Food Technology at Sumy National Agrarian University.
She teaches courses in food technology and conducts research focused on developing food products with enhanced nutritional value and reduced caloric content. Particular attention in her work is devoted to enriching food products with biologically active components.
Professional experience:
Since 2003 — Lecturer in specialised courses, including Food Technology, Restaurant Service Organisation, and Food Commodity Science, at Sumy Cooperative College.
Since 2007 — Assistant Lecturer at the Department of Meat and Meat Product Technology at Sumy National Agrarian University.
Since 2009 — Senior Lecturer at the Department of Food Technology at Sumy National Agrarian University.
Since 2018 — Associate Professor at the Department of Food Technology at Sumy National Agrarian University.